Paryushan Parv Begins Today, Jain Recipes For The 8 Day Period

Paryushan Parv is a time of deep spiritual reflection and devotion for Jains, marked by fasting, prayer, and adherence to the basic tenets of Jainism. It generally falls in the month of August or September and is a holy period when Jains all over the world are obliged to intensify their spiritual fervour by observing dietary restrictions, abstaining from the consumption of certain foods, or following the five major vows known as Ahimsa, Satya, Asteya, Brahmacharya, and Aparigraha. However, sticking to a healthy and interesting diet during Paryushan may be tricky as one avoids root vegetables, green vegetables, and many other food items. To make things easier for you, we have listed recipes shared by Chef Aruna Vijay on her Instagram, who creates an exciting and rich 8-day meal plan it follows the dietary guidelines for Paryushan. Be it a fasting or a normal Jain diet, these meals will work throughout the festival to keep the body nourished and full. 

Day 1 

Option 1

  • Breakfast: Pancakes, soaked nuts, and kesar doodh. 
  • Lunch: Papad churi paratha, podi rice, and chilla raita. 
  • Dinner: Dahi puri and rajma rice burrito.

Option 2

  • Breakfast: Idli with dry coconut chutney or yoghurt with granola. 
  • Lunch: Roti with white matar sabzi and mogar sabzi. Other options include curd rice or garam dahi. 
  • Dinner: Dosa with tiffin sambar and hummus with khakra.

Option 3

  • Breakfast: Besan cheela with dry coconut chutney. 
  • Lunch: Roti, gatte ki sabzi, gatte ka pulao, and boondi raita. 
  • Dinner: Paneer bhurji wraps with homemade mayonnaise, paired with masala doodh or cold coffee.

Day 2

Option 1  

  • Breakfast: Chia pudding and date milkshake. 
  • Lunch: Jawar khichdi, jaggery paratha, and yellow moong dal soup. 
  • Dinner: Sev puri and paneer ravioli in white sauce.

Option 2

  • Breakfast: Bajri kheech, moong khakra, and kheechu. 
  • Lunch: Daal baati churma and dahi semiya. 
  • Dinner: Kadhi chawal, papad churi, and aglio olio. 

Option 3

  • Breakfast: Idli batter khaman and daliya with milk. 
  • Lunch: Chole, puri, jeera rice, and panchmel daal. 
  • Dinner: White sauce pasta, rajma pulao, and high-protein kala channa dosa.

Day 3

Option 1

  • Breakfast: Waffles with chocolate sauce. 
  • Lunch: Besan pudi and paneer fried rice. 
  • Dinner: Paneer rice paper rolls and cheese paratha made with homemade cheese. 

Option 2 

  • Breakfast: Kasuri methi thepla and podi idly. 
  • Lunch: Roti, pithod sabzi, mitha chawal, and dahi vada. 
  • Dinner: Panner momos, besan paratha, and paneer tikka.

Option 3 

  • Breakfast: Moong dal dosa, peanut chutney, and lapsi. 
  • Lunch: Roti, ker sangri, curd rice, and shrikhand. 
  • Dinner: Dal pakwan, khichdi khadi, and chawal pudi.

Day 4 

Option 1 

  • Breakfast: Ragi choco bomb and dry fruit milkshake. 
  • Lunch: Rajma paneer pulao, boondi raita, and fryums. 
  • Dinner: Khandvi bites, moong and sangri tacos, and almond soup.

Option 2 

  • Breakfast: Chawal dhokla and rava dosa. 
  • Lunch: Puranpoli and aamti tamarind rice. 
  • Dinner: Daal dhokli, katori chaat, daal shorba, and paneer tawa pulao. 

Option 3

  • Breakfast: Poha, kadai masala pudi, and dahi. 
  • Lunch: Roti, dried green peas sabzi, and mogar daal chawal. 
  • Dinner: Paneer paratha, rava idli, chutney, and bhel puri.

Day 5 

Option 1

  • Breakfast: Ragi rava dosa, sukhi chutney, and rose milk. 
  • Lunch: Tawa pudi, chawal kheer, and chana daal pulao. 
  • Dinner: Thatte idli, paneer chole tikki, and fried roti chaat.

Option 2 

  • Breakfast: Ker, besan methi, upma chutney, and gud ka sira. 
  • Lunch: Roti, matki daal kadhi, sabzi, and semiya kheer. 
  • Dinner: Rajma paneer quesadilla, and pakodi khadi rice.

Option 3

  • Breakfast: Mix daal dosa and chutney. 
  • Lunch: Daal makhni, jeera rice, and urad daal pudi. 
  • Dinner: Sambar vada, one-pot rasam rice, khakra, and hung curd dip. 

Day 6

Option 1

  • Breakfast: Instant sooji uthappam and namak mirchi pudi. 
  • Lunch: Oats curd rice, daal dhokli, and lassi. 
  • Dinner: Loaded nachos with cheese sauce and paneer tikka frankie. 

Option 2

  • Breakfast: Podi uthappam and chutney. 
  • Lunch: Paneer white gravy, paratha, and curd rice. 
  • Dinner: Herbed rice with rajma and white sauce, and Bangalore masala poori. 

Option 3

  • Breakfast: Makhai ghaat and khaman dhokla. 
  • Lunch: Kabuli channa gravy, laccha paratha, and dry fruit pulao. 
  • Dinner: Papad paneer spring roll, pani puri, rajma cutlet, and Mexican rice. 

Day 7 

Option 1 

  • Breakfast: Podi dosa and moong dal sira. 
  • Lunch: Paneer tikka wrap, channa mogar daal, and rice. 
  • Dinner: Mexican rice, rasam vada, and chawal pudi.

Option 2

  • Breakfast: Suji paniyaram and korma pudi. 
  • Lunch: Bajri ki roti, pithod ki sabzi, and sev ghatiya sabzi. 
  • Dinner: Paneer tawa pulao and rajma cutlet. 

Option 3 

  • Breakfast: Semiya upma and besan chilla with paneer stuffing. 
  • Lunch: Channa dal sabzi, roti, daal chawal, and masala chaas. 
  • Dinner: Khichdi khadi and masala pudi.

The Paryushan Parv is not only a time of spiritual introspection but also an opportunity to explore the richness of Jain cuisine. This meal plan by Chef Aruna Vijay offers a balanced and delicious menu for each of the eight days, ensuring that you can observe the festival’s dietary restrictions while enjoying varied and nourishing meals.