More than a morning meal: Poha’s Ayurvedic secrets revealed

New Delhi (The Uttam Hindu): Poha is a light and tasty breakfast option that is also extremely beneficial for health. This rice dish cooks quickly and is easily digestible, making it an important part of breakfast in many parts of India, including Maharashtra, Madhya Pradesh, Gujarat, Uttar Pradesh, and Chhattisgarh. According to Ayurveda, poha, consumed at the right time and in the right manner, energizes the body, balances digestion, and makes the mind feel light.

In Ayurveda, poha is considered a smooth and light food. Its properties are slightly heavy but cooling and sweet, balancing pitta and vata. Poha provides instant energy, preventing early morning fatigue. Being light, it doesn't weigh down the stomach and makes a good source of energy before exercise or a long journey. Its low oil content and vegetable content also help manage weight.

Additionally, poha is a natural source of iron, especially beneficial for pregnant women and is safe for diabetics because it releases energy slowly. When cooked in water, it keeps the body hydrated and cool.

The Ayurvedic way of eating poha is also special. By adding fresh lemon juice, green vegetables, peanuts or sesame seeds in the morning breakfast the nutrition and energy are doubled. Poha with curd gives coolness in summer, whereas if it is eaten with jaggery in winter it improves blood and provides energy. Poha can be made by adding lemon, black pepper and green coriander to remove fatigue, ginger and turmeric to improve digestion, peanuts and spinach in case of anemia. Hot poha mixed with ginger and black pepper provides warmth to the body during cold and cough.

However, poha fried in excess oil or left overnight becomes heavy to digest and can increase phlegm. Diabetics should consume sweet poha in limited quantities.