Ayambil is a strict Jain fast where you eat only one plain meal a day, before sunset, prepared very simply and with minimal flavor. The basic idea is to avoid taste, spices, and many common ingredients to reduce attachments and harm.

Permissible ingredients (typical guidelines seen in Ayambil practice)

• Grains and pulses (boiled in water, no oil, no salt): rice, wheat, jowar, bajra; moong dal, chana dal, toor dal, masoor dal; khichdi made only from allowed grains/pulses with water.
• Allowed flavoring/spice items (very limited): hing (asafoetida), mari (black pepper), sunt (dry ginger), khwana soda (baking soda), balvan (a special processed salt). Note: these are used sparingly; raw salt and other salts, if used, are managed as per local rules.
• Vegetables: only simple, boiled vegetables as allowed by local tradition (often non-root vegetables) and without added oil or salt; the exact choices can vary by community.

Items generally avoided

• Salt (regular and rock salt in most Ayambil practice)
• Oil, ghee, milk and other dairy; sugar and jaggery; salt mixes
• Fruits, dry fruits, raw/green vegetables; spices beyond the very limited items above
• Fried, fermented, or processed foods

Important notes

• The meal is eaten once (ekāsan) before sunset, and only boiled water may be consumed during the day in many traditions.
• The exact permissible ingredients and the amount vary by sect (Digambar vs. Shwetambar) and local guru guidance. Always follow your guru’s guidance for your community.

You can read more here and here .

Note: If you want a precise, locally followed list for your tradition, consult your guru or your sangh; Ayambil rules can differ slightly between Digambar and Shwetambar communities.