Delhi’s spring breeze carries promise, yet Ayurveda cautions against kapha imbalance from the season’s temperature swings. Heavy nights lead to kapha melt-down, manifesting as coughs, indigestion, and fatigue. Master your dinners to thrive.
Winter’s kapha stores dissolve in spring heat; cold, dense foods worsen it, slowing metabolism and inviting illness. Shift to kapha-pacifying dinners: simple, warm, and nourishing.
Start with sonth-spiced moong khichdi for supreme digestibility. Add bhuni sabzis—gourd varieties loaded with fiber against constipation. Modest bajra roti soaks kapha like a sponge.
Ritual drinks: adrak-shahad pani clears airways; methi preparations tame excess mucus and aid diabetes, arthritis. Turmeric latte over regular milk combats swelling.
Diversify with jau soup, sahjan phali, papaya, or sonth-ajwain infusions. All promote lightness.
Imperatives: Eat by 8 PM sharp, favor warmth, banish dahi and icy water. Embrace these rules for a kapha-free spring, energized and resilient.