The right way to cook saag according to Ayurveda to get maximum benefits | The Times of India (2024)

Since ages, saag or leafy greens have been an inseparable part of Indian cuisine, but what makes it so unique is the nutrient dense composition and delicious taste of saag. But did you know that Ayurveda doesn’t vouch for adding too much saag to the diet, despite the umpteen health benefits, here’s why!

According to the books of Ayurveda, it is believed that consuming saag in the right season is essential to reap the benefits. Also one must follow the right way of cleaning, washing and cooking saag with spices that pacify the vata effect of saag. It is believed that too much consumption of saag can lead to gas, acidity and bloating.

Eating saag creates Ama(toxin) in the body which affects the digestion as well as the liver, skin, respiratory system and often triggers joint pains.

Most leafy greens have Vatta properties, thus it is best to consume them in moderation during the Kapha and Pitta seasons. This helps in pacifying the effects and helps the body to reap the benefits of the leafy greens. As per Ayurvedic experts, it is best to consume saag during the day time, when the body has a higher ability to digest the food. Here are some simple ways to follow before you cook saag at home to reduce the effect of vatta on your health.

The best way to cook saag is by following some simple steps that help in pacifying the impact of Ama.

To begin with, wash the saag under running water for 3-4 minutes. Drain the water and spread the saag to dry in normal temperature.

Next, remove the stalk of the saag. Once the stalk is removed, chop the saag into small pieces so that it takes less time to parboil or cook.

The time needed for cooking varies depending on the variety of saag. While spinach takes only a few minutes to cook, some varieties of leafy greens may take upto 30 minutes to cook.

Next, take a pan and add water. Once the water is warm, add in the chopped leafy greens, cook them for 5-10 minutes, drain the excess water and run it through cold water to retain the crunch.

Post this you can cook the dish with leafy greens. As per Ayurveda to reduce the impact of ama in saag the best way is to add spices that pacify the impact of vatta in the dish.

Spices like turmeric, long pepper(Pippali), cumin seeds, coriander leaves, fenugreek leaves(kasuri methi) are a few spices that help in reducing the impact of ama. Also the addition of pippali helps in balancing the doshas of vatta, pitta and kapha. Make sure you cook the saag well before enjoying it.