During Paryushan we keep food as ahimsak (non‑violent), simple, and spiritually supportive. In brief: eat less, eat simple, before sunset, and drink only boiled–cooled water in daylight.

What to prefer

• Simple grains and pulses: plain rice, wheat/bajra roti, moong dal, chana dal.
• Very light, non‑spicy preparations:

- Plain moong soup (no turmeric/garlic/onion). - Rice with thin, cumin–salt moong dal. - Plain khichdi (rice + split moong) with minimal ghee, no turmeric or chili. - Soft vegetable dishes from gourds (lauki/bottle gourd, pumpkin, ridge gourd) cooked with just cumin, rock salt, and a little ghee.

• Fasting-friendly once-a-day meals (ekasana or beasana): choose one of the above, in small quantity.
• Aayambil (for those observing): very simple food once a day, without oil, ghee, milk/curd, sugar, or strong spices; usually one grain with plain dal and rock salt only.
• Fruits and nuts (only if this fits your family’s Jain practice), kept simple and in small amounts.

What to avoid (stricter than usual)

• All root vegetables (potato, onion, garlic, carrot, beet, radish, ginger), sprouts, and honey.
• Green leafy vegetables (many Shwetambar Jains avoid these all 8 days).
• Fermented foods (curd/yogurt, dhokla, idli, handvo, pickles), and heavy sweets.
• Eating after sunset; stick to boiled water only in daylight hours.

Traditions

• Shwetambar: Paryushan is 8 days focused on pratikraman, upvaas/ekasana, aayambil, boiled water, no greens, no roots, minimal spices.
• Digambar: Dashalakshan (10 days) follows similar simplicity—upvaas, ekabhukti, boiled water, and very plain, non‑violent food.

Simple sample plates

• Plate 1: Wheat roti + plain lauki sabzi + thin moong dal.
• Plate 2: Plain rice + moong soup + a small piece of jaggery (optional).
• Plate 3 (aayambil style): Single‑grain roti or plain rice + plain moong (no oil/ghee/milk/curd/sugar).

May your Paryushan be filled with samyam (self‑restraint), pratikraman, and inner peace. Micchhami Dukkadam.