A Post-Monsoon (Sharad) Plate: Light, Bitter and Sweet
Moong, rice, lauki, ghee and a bitter vegetable in small portions while the weather turns, with less chilli and oil. A seasonal eating guide, not a cure.
Eating for the turn of the season
In Ayurvedic seasonal eating, sharad is the post-monsoon season when the weather turns from damp to bright and warm. Texts suggest light, cooling, slightly bitter and sweet foods, with less chilli, oil and fried food. A plate of moong, rice, lauki, a little ghee and a bitter vegetable like karela or methi fits that idea. It is a seasonal eating guide and not a diet or a cure.
Keep portions small, cook food fresh and simple, and go easy on chilli, pickles and fried snacks. Drink enough water. If you have diabetes, kidney disease or another condition, ask your doctor or dietitian before changing the pattern of your meals. Bitter vegetables can lower blood sugar, so check with your doctor if you take diabetes medicine.
Ingredients
- 1/2 cup cooked moong dal or khichdi
- 1/2 cup cooked rice and a lauki sabzi
- 1 teaspoon ghee and a small serving of karela or methi
How to prepare
- Cook moong and rice together as a soft khichdi, or separately.
- Cook lauki with light spices and a bitter vegetable lightly.
How to use
- Serve small portions together on one plate.
- Cut chilli, pickle and fried snacks.
Helpful habits
- Eat at regular times.
- Keep the oil to a teaspoon or so.
Precautions
- Ask a doctor or dietitian before changing meals with diabetes, kidney disease or other conditions.
- Bitter vegetables can lower blood sugar; check if you take diabetes medicine.
- A seasonal guide, not a diet or a cure.
Frequently asked questions
Is this a diet?
- No. It is a light seasonal plate.
Why bitter foods?
- Ayurveda links bitter taste with the season.
Can I do this all year?
- It is for the season; other times need other plates.
