Answer

For Ekasana during Paryushan, the safest Jain-friendly approach is to keep the food simple, saatvik, and within your family/sampraday maryada.

From the items you listed, these are generally not allowed or should be avoided in strict Paryushan/Ekasana practice:

• Lettuce – leafy greens are commonly avoided during Paryushan.
• Tomato – many Jains avoid it, especially during Paryushan.
• Cucumber – commonly avoided by many during Paryushan, depending on family tradition.
• Chaat masala – usually avoided because it may contain many mixed ingredients, preservatives, black salt, dried spices, etc.
• Chilli flakes – avoid if they are processed/packed or contain mixed ingredients.
• Oregano – usually not part of traditional Paryushan food and may be processed/dried leafy herb, so better avoid.
• Dahi – many Jains avoid curd during Paryushan or tapasya; follow your family/guru’s rule.
• Namak/mirchi – allowed in some households in limited form, but avoided by some doing stricter tapasya.

Items that may be acceptable in simpler form, depending on your tradition:

• Moong – if properly boiled/cooked and used within the permitted time.
• Chana – if properly boiled/cooked and allowed in your household.
• Anar and apple – fruits may be allowed in some Ekasana practices, but some people doing stricter Paryushan tapasya avoid fruits. Confirm your maryada.
• Til oil – may be allowed if fresh and acceptable in your tradition, but keep it minimal.

Explanation

In Ekasana, the main idea is not only “eating once,” but eating with restraint, simplicity, and awareness. During Paryushan, many Jains avoid:

• Green leafy vegetables
• Root vegetables
• Fermented foods
• Processed masalas and packaged seasonings
• Very spicy, fancy, or taste-focused foods
• Food prepared long before eating

So your salad idea should be simplified. Instead of many toppings and seasonings, you can keep it like:

• Boiled moong or boiled chana
• Simple salt, if allowed
• Very little oil, if allowed
• Fruit separately, if allowed in your maryada

Avoid making it too “restaurant-style” with chaat masala, chilli flakes, oregano, dahi, and many mixed items.

Spiritual Understanding

Paryushan tapasya is meant to reduce attachment to taste. Ekasana helps us practice:

• Sanyam – self-control
• Ahimsa – carefulness in food
• Aparigraha – simplicity
• Bhav shuddhi – purity of intention

The food should support your dharma, not become the main focus of the day.

Takeaway

For Paryushan Ekasana, avoid lettuce, tomato, cucumber, chaat masala, chilli flakes, oregano, and possibly dahi. Keep it simple: boiled moong/chana with minimal seasoning, according to your family or guru’s Jain maryada.