Below is a simple, Paryushan-compliant ingredient checklist for a home lunch. I’ve noted where practice commonly differs between Shwetambar and Digambar traditions. Please follow your local sangh’s maryada.

Core principles for ingredients (both traditions)

• No root vegetables: potato, onion, garlic, carrot, beet, radish, turnip, yam, sweet potato—avoid.
• No leafy greens during Paryushan (Shwetambar): spinach, methi, coriander leaves, etc.—avoid. Many Digambar households also avoid leafy greens.
• No fermentation or living foods: yogurt/curd, buttermilk, pickles, vinegar, yeast, kombucha, etc.—avoid.
• No honey, no alcohol.
• Cook and eat in daylight; drink only previously boiled and cooled water.

Pantry and staples

• Grains: old-crop rice, whole wheat flour (atta), broken wheat (dalia/lapsi), poha, samai/little millet (optional), semolina (rava/sooji).
• Pulses/legumes: split moong (yellow), toor/arhar, chana dal, whole moong (if sprouting is strictly avoided), urad dal (for non‑fermented use only).
• Fats: cow ghee, groundnut oil, sesame oil, or sunflower oil.
• Sweeteners: sugar, rock sugar (mishri), jaggery (gur).
• Spices (use minimally): cumin seeds, turmeric, coriander powder, black pepper, asafoetida (pure/compound without wheat and without garlic flavoring), bay leaf, cinnamon, cloves (optional). Avoid mustard seeds if your local maryada restricts pungency.
• Salt: regular salt.
• Nuts and seeds: peanuts, cashews, almonds, sesame seeds (til), raisins.
• Dairy: milk, fresh paneer (non‑fermented). Avoid yogurt/curd/buttermilk during Paryushan.

Vegetables (only if your maryada allows non‑root, non‑leafy veg)

• Commonly used: bottle gourd (lauki), ash gourd (petha), pumpkin (kaddu), ridge/sponge gourd (turai), ivy/pointed gourd (parval/kundru), tinda, snake gourd (chichinda).
• Often avoided even though non‑root: brinjal (eggplant), okra (bhindi), tomatoes (varies by maryada). Check locally.
• Always avoid: all roots and all leafy greens.

Two simple Paryushan lunch options

A) “No-green-veg” thali (Shwetambar‑strict; grains and pulses only)

• Moong dal khichdi

• Rice, split yellow moong, ghee, cumin, turmeric, salt, water.

• Phulka/rotli

• Whole wheat flour, water, ghee for brushing.

• Simple dal

• Toor dal (or moong), turmeric, cumin, asafoetida