Answer

Yes, in Chauvihar / Choud Niyam, the salt used while cooking is also counted.

It is not only the salt added later for taste. Any salt that becomes part of the food—whether added:

• during cooking,
• while preparing the dough or batter,
• in seasoning,
• or after cooking for taste

is generally counted as salt usage in the niyam.

Explanation

In Jain practice, when someone takes a niyam related to avoiding or limiting salt, the focus is on whether salt is consumed in the food, not only when it is added.

So if salt is added while cooking dal, sabzi, roti dough, farsan, chutney, or any preparation, it is still considered part of your salt intake.

Spiritual Understanding

The purpose of such niyams is to develop:

• self-control over taste,
• awareness in eating,
• reduction of attachment to flavors,
• discipline in daily life.

So the niyam is usually understood according to the actual substance consumed, not only the intention of adding it “for taste” after cooking.

Takeaway

If your Choud Niyam includes avoiding salt, then salt added before, during, or after cooking should all be avoided or counted, according to the niyam you have taken.