Ayurvedic food pairing: The right way to combine foods for better digestion
Ayurveda, the ancient Indian science of life, teaches us that good health isn't just about what we eat — it's also about how we eat. According to this time-tested wisdom, food combinations play a vital role in our digestion and overall well-being. When certain foods are poorly paired, they can lead to discomforts like gas, bloating, acidity, and sluggish digestion.But here's the beauty of Ayurveda. It doesn't just point out the problem, it offers natural, practical solutions. Rooted in the principle of 'Samanya visheshsiddhanta' — which means like increases like, opposites bring balance — Ayurvedic food pairing is all about harmony. For instance, heavy, cold, or gas-forming foods like rajma or cauliflower are traditionally balanced with warm, light, and digestive spices such as bay leaf (tej patta) or hing (asafoetida).These aren't just culinary customs, they are thoughtful combinations passed down through generations, designed to support your digestive fire (Agni) and naturally promote gut health, inputs by Celebrity Ayurvedic Nutritionist Shweta Shah, Founder of Eatfit24/7.advertisementLET'S DECODE SOME COMMON FOOD COMBINATIONS WITH THEIR TIME-TESTED AYURVEDIC PAIRINGS:SAMBAR = ACIDITY?ANTIDOTE: ADD PUMPKIN (KADDU)Pumpkin's cooling and alkaline nature helps counteract the spicy-tangy base of sambar. It calms the stomach lining, soothes acidity, and brings balance to fiery spices like tamarind and mustard.CHOLE = GAS AND HEAVINESS?ANTIDOTE: HING (ASAFOETIDA) + JEERA (CUMIN)Chickpeas are heavy and protein-dense. Hing helps prevent gas formation, while jeera stimulates Agni (digestive fire). This classic combo makes chole less taxing on the stomach and easier to digest.RAJMA = BLOATING?ANTIDOTE: BAY LEAF (TEJ PATTA)Rajma tends to be gas-forming due to its high fibre and protein. Bay leaf, added while cooking, cuts down vata-inducing properties, making it lighter on the gut. It also adds aroma and improves taste.MOONG DAL CHILLA = GAS & BLOATING?ANTIDOTE: SOAK WITH ELAICHI (CARDAMOM), DHANIA SEEDS, AND KALI MIRCH (BLACK PEPPER)These spices aren't just for flavour. When added while soaking dal, they infuse warmth and digestive properties into the batter. The result? A chilla that feels light, energetic, and gut-friendly.Ayurveda teaches us that food is not just fuel; it can also be medicine when approached mindfully. By paying attention to traditional pairings and natural remedies, we can enjoy our favourite dishes without compromising our digestive health. Simple adjustments, such as adding asafoetida (hing) to chole or bay leaf to rajma, can transform meals into gut-friendly options. Therefore, the next time you enter the kitchen, allow ancient wisdom to guide your choices, because how you eat is just as important as what you eat.
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