Seven days of satvik Gujarati cooking for Paryushan — no root vegetables, no leafy greens, nothing fermented, and every dinner cooked to be eaten before sunset.
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Paryushan is eight days, and three things leave the kitchen for all of them. Root vegetables go, as they do in any Jain kitchen. Leafy greens go too — not just palak and methi but coriander, mint and curry leaves, which is the rule that most changes how you cook, because it takes away every green chutney and every fresh garnish. And anything that needs an overnight ferment goes: no dhokla, no khaman, no handvo, no idli or dosa. Food is eaten between sunrise and sunset only.
This week is written for the seven days that need cooking. The eighth, Samvatsari, is the most widely fasted day of the Jain year, so it carries no menu at all. What the seven days do carry is ordinary satvik Gujarati food — dal, bhaat, rotli and a gourd shaak, kadhi khichdi, dal dhokli, muthiya, sukhadi, lapsi, bajra rotla — and deliberately not farali food. Paryushan is not a grain fast: those who eat, eat normally, and those keeping upvas eat nothing, so a week built on sabudana and moraiyo would be answering a question nobody asked.
Every dinner is light and quick enough to be on the table before sunset, for chauvihar. Drinking water is boiled once and used the same day. The grocery list is for a family of four and contains no onion, no garlic, no potato or any other root, and no fresh herbs of any kind — the only curd on it is curd set fresh that morning. And for the morning after Samvatsari, when a fast is broken, the page below has the parna plate: rock-candy water first, then moong nu pani, then soft whole green moong and khichdi with ghee.
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Day | 🥐 Course Breakfast | 🥗 Course Lunch | 🍲 Course Dinner |
|---|---|---|---|
mon |  Sukhadi with warm milk 420 kcal |  Tuver dal with bhaat, rotli and dudhi nu shaak 570 kcal |  Moong dal khichdi with ghee and papad 450 kcal |
tue |  Moong dal chilla with dry sesame chutney 340 kcal |  Kadhi khichdi with tindora nu shaak 540 kcal |  Masala thepla with mag ni dal 490 kcal |
wed |  Lapsi with milk 430 kcal |  Chana dal with bhaat, rotli and turiya nu shaak 560 kcal |  Dudhi muthiya with tomato saar 470 kcal |
thu |  Poha with peanuts 360 kcal |  Sev tameta nu shaak with rotli and mag ni dal 540 kcal |  Rice khichu with hot oil and red chilli 420 kcal |
fri |  Bajra rotla with ghee and jaggery 450 kcal |  Jain chana nu shaak with rotli and bhaat 580 kcal | Dal dhokli with ghee 560 kcal |
sat |  Rajgira sheera with milk 430 kcal |  Parval nu shaak with tuver dal, bhaat and rotli 550 kcal |  Whole mag with rotli 500 kcal |
sun |  Rab with jaggery 380 kcal | Moong dal khichdi with kadhi 520 kcal |  Mag ni dal with bhaat, ghee and lemon 460 kcal |
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21 dishes across seven days. Each links to a recipe video search — and once the plan is in your planner, you can save one video per meal so it is remembered next time.
A full week of Jain cooking without onion, garlic or any root vegetable — built the way Jain kitchens actually build flavour, with hing, ginger powder, tomato and fresh coriander.
Two proper farali days built on moraiyo, rajgira and sabudana, satvik ghar nu khavanu in between, and a fafda-jalebi Sunday — the whole week without onion or garlic.
A fully satvik Shravan week — Shravani Somvar upvas food, chane for the Friday Jivti puja, aluchi patal bhaji, and patoli with puran poli on Sunday. No onion, no garlic anywhere.
