Here is a simple, traditional Ayambil meal (one plain, self‑restraint meal) you can follow. Details can vary by Digambar/Shwetambar traditions and local sangh rules, so always follow your acharya’s guidance.

What to eat (typical Ayambil plate)

• Grains: Plain, boiled rice or khichdi (rice + moong dal) with no oil or spices
• Pulses: Boiled or overcooked moong dal, or toor/dal with no tempering
• Vegetables (boiled, no seasoning): Lauki/doodhi (bottle gourd), tori/ridge gourd, kaddu (pumpkin), tinda, parwal
• Chapati/roti: Dry-roasted (no oil, no salt if your maryada allows)
• Water: Boiled or prepared as per local rules; usually consumed during the day

What to avoid

• Oil or ghee; milk and dairy products; sugar, jaggery, or sweets
• Fruits, dry fruits; fried or highly spicy items
• Salt (in stricter practices), souring agents like lemon; raw/green vegetables in many traditions

How to observe (simple guidelines)

• One meal per day, eaten before sunset (ekāsan)
• Food should be plain, bland, and tasteless; no strong flavors
• Begin with a vow after Navkar Mantra and keep the day peaceful and mindful
• If allowed by your sangh, plain boiled water may be used during the day

Digambar vs. Shwetambar note

• The essential purpose is the same: taste restraint and inner purity. Details of allowed foods, salt, or seasonings can differ; follow your sangh’s and acharya’s niyam.

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