E-ISSN:2456-3110

Review Article

Ahara during Yoga Kala

Journal of Ayurveda and Integrated Medical Sciences

2025 Volume 10 Number 8 August
Publisherwww.maharshicharaka.in

Ahara during Yoga Kala: An Ayurvedic and Yogic Perspective

Bharti D1*, Tripathy S2, Mishra J3, Vibha4
DOI:10.21760/jaims.10.8.9

1* Darshna Bharti, Post Graduate Scholar, Department of Swasthvritta and Yoga, Shri Narayana Prasad Awasthi Govt Ayurvedic College, Raipur, Chhattisgarh, India.

2 Sasmita Tripathy, Reader, Department of Swasthvritta and Yoga, Shri Narayana Prasad Awasthi Govt Ayurvedic College, Raipur, Chhattisgarh, India.

3 Jagdish Mishra, Reader, Department of Shalakya Tantra, Shri Narayana Prasad Awasthi Govt Ayurvedic College, Raipur, Chhattisgarh, India.

4 Vibha, Lecturer, Department of Swasthvritta and Yoga, Shri Narayana Prasad Awasthi Govt Ayurvedic College, Raipur, Chhattisgarh, India.

Background: Ahara (diet) is central to holistic well-being in both Ayurveda and Yoga. During Yoga Kala - the ideal time for yogic practices - proper dietary discipline plays a crucial role in balancing body, mind, and consciousness.

Objective: This review explores the relevance of Ahara during Yoga Kāla through classical Ayurvedic texts and yogic scriptures, highlighting Sattvic dietary choices, Agni (digestive fire) considerations, and seasonal adaptations.

Methods: A qualitative textual review of Ayurvedic and yogic literature was undertaken. Sources included Charaka Saṃhitā, Sushruta Saṃhitā, Ashtāṅga Hṛdaya, Bhagavad Gītā, Haṭha Yoga Pradīpikā, and Gheraṇḍa Saṃhitā, alongside contemporary publications.

Results: Diets high in Sattva promote clarity, balance, and subtle perception, which are conducive to yogic advancement. Proper timing and choice of food strengthen Agni and prevent accumulation of Āma (toxins), optimizing both physical and mental outcomes of yoga practice.

Conclusion: Aligning Ahara with Yoga Kala significantly enhances the efficacy of Yogic practices. A Sattvic, seasonal, constitution-tailored diet supports Prāṇa flow, clarity, and vitality, reinforcing the union of body and mind.

Keywords: Ahara, Yoga Kala, Sattvic diet, Agni, Ayurveda, Prana, Ritucharya

Corresponding Author How to Cite this Article To Browse
Darshna Bharti, Post Graduate Scholar, Department of Swasthvritta and Yoga, Shri Narayana Prasad Awasthi Govt Ayurvedic College, Raipur, Chhattisgarh, India.
Email: 		Bharti D, Tripathy S, Mishra J, Vibha, Ahara during Yoga Kala: An Ayurvedic and Yogic Perspective. J Ayu Int Med Sci. 2025;10(8):49-51.
Available From
https://jaims.in/jaims/article/view/4538/

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2025-06-21 2025-06-30 2025-07-07 2025-07-17 2025-07-27
Conflict of Interest Funding Ethical Approval Plagiarism X-checker Note
None Nil Not required 11.76

© 2025 by Bharti D, Tripathy S, Mishra J, Vibha and Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

J Ayu Int Med Sci 2025;10(8)49
Download PDFBack To ArticleIntroductionMaterials and MethodsResultsDiscussionConclusionReferences
Darshna B et al. Ahara during Yoga Kala

Introduction

Ahara is regarded as one of the three pillars of life (Trayopasthambha) in Ayurveda, with equal importance accorded to diet in Yogic disciplines. While the Haṭha Yoga Pradīpikā advises moderation and purity in diet (Mita Hara and Sudhahara), Ayurveda offers a personalized and seasonal perspective rooted in the Tridoṣa theory.

Yoga Kala refers to the auspicious time for yogic practice, especially during early morning hours (Brahma Muhūrta). This time is considered ideal for subtle practices involving body-mind discipline.

However, the diet followed during this period can significantly influence the outcome of yoga by affecting Agni, mental clarity, and Pranic flow.

This review aims to integrate classical perspectives from Ayurveda and Yoga to establish clear, evidence-based dietary guidelines for practitioners during Yoga Kala.

Materials and Methods

A comprehensive review of classical Ayurvedic and Yogic texts was performed. Primary sources included:

  • Charaka Saṃhitā (Sūtrasthāna and Vimānasthāna)
  • Sushruta Saṃhitā
  • Ashtāṅga Hṛdaya
  • Bhagavad Gītā (Chapter 17)
  • Haṭha Yoga Pradīpikā (Chapters 1–2)
  • Gheraṇḍa Saṃhitā

Additional peer-reviewed journals and publications in Ayurveda and Yoga were consulted to align classical knowledge with modern health perspectives. Dietary classifications, principles of digestion, and seasonal regimens were compared and analyzed.

Results

1. Classification of Food (Based on Guṇas)

  • Sāttvika Āhāra: Fresh, light, mildly sweet, nourishing, and calmative foods such as fruits, fresh vegetables, milk, ghee, whole grains. Promotes clarity and tranquility.

  • Rājasika Āhāra: Pungent, spicy, salty, or stimulating foods, including garlic, onion, coffee. May increase restlessness and distraction.
  • Tāmasika Āhāra: Stale, over-processed, fermented, or preserved items. Associated with inertia and dullness.

Both Ayurveda and Yoga texts emphasize the predominance of Sāttvika food for spiritual progress and mental stability during Yoga Kāla.

2. Timing of Food Intake

  • Pre-practice: Preferably done on an empty stomach or after consuming light, easily digestible foods (e.g., soaked nuts, warm water, or fruits).
  • Post-practice: Warm, light to moderately nourishing foods (e.g., kichadi, vegetable soups) that restore energy without burdening digestion.

3. Role of Agni

Agni is central to transformation in Ayurveda. Disturbed Agni due to inappropriate food leads to formation of Ama, which obstructs Prāṇa flow and mental clarity, hindering Yogic progression. Sāttvika foods kindle balanced Agni (Samāgni), promoting both digestive and psychological efficiency.

4. Influence of Specific Foods on Yogic Practice

  • Favorable: Milk, ghee, soaked almonds, rice, green moong, seasonal fruits, boiled vegetables, herbal teas.
  • To be minimized or avoided: Excess spices, fermented foods, non-vegetarian items, stimulants, stale or reheated meals.

5. Seasonal and Constitution-Based Recommendation

Yoga Kala spans all seasons but must be adapted to Ṛtucharya:

  • Vāta season or Prakṛti: Use of warm, oily, grounding foods.
  • Pitta season or Prakṛti: Cooling, sweet, mildly spiced foods.
  • Kapha season or Prakṛti : Light, dry, warm foods with digestive spices.

These adaptations help maintain balance and prevent seasonal ailments that can obstruct Yoga Sādhanā.


J Ayu Int Med Sci 2025;10(8)50
Darshna B et al. Ahara during Yoga Kala

Discussion

The interrelation between Āhāra and Yoga is both physiological and spiritual. Diet influences not only energy levels and digestion but also Guṇic qualities (Sattva, Rajas, Tamas), which govern mental states essential for Dhyāna (meditation) and Samādhi.

Modern challenges such as erratic meal timings, processed foods, and stimulants create disturbances in Agni and mental equilibrium. By returning to traditional dietary principles tailored for Yoga Kāla, practitioners can experience enhanced energy, concentration, and inner tranquility.

The synthesis of Ayurvedic diagnostics (Prakṛti, Agni, Ṛtu) with Yogic discipline allows a comprehensive approach to well-being. This article emphasizes that Satttvika Āhāra is not restrictive, but transformative—conducive for both physical purification and spiritual elevation.

Conclusion

Ahara during Yoga Kāla must be approached with awareness, discipline, and customization. Sattvic, seasonal, and constitution-aligned foods nourish the body, balance doshas, and prepare the mind for subtle practices. Integrating Ayurvedic nutrition with Yogic timing offers a potent framework for wellness and self-realization.

References

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