The Ayurveda Experience Blog
Though dates are highly nutritious and delicious they are heavy on the digestion and may aggravate Kapha dosha. To pacify the aggravated Kapha and in order to make them light for digestion, dates can be pickled. Here’s a fantastic recipe for date pickle, as well as some great information about the nutritional benefits of dates.
Are you a Kapha type? Read more about a Kapha pacifying diet.
Nutritional Benefits of Dates
Dates are rich in dietary fiber, which prevents LDL cholesterol absorption in the gut. Additionally, a high fiber diet works as a bulk laxative. This helps protect the colon mucous membrane from cancer-causing chemicals binding to the colon.
Dates are an excellent source of iron, carrying 0.90 mg/100 g of fruits (about 11% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood. Date fruits are also rich in minerals like calcium, potassium, magnesium, manganese and copper. Furthermore this fruit has B complex vitamins, vitamin K and minor amounts of vitamin A.
Ayurvedic Perspective of Dates
Dates are known as Kharjura in Sanskrit which means, ‘that which makes the body stronger and provides energy’. They are known to pacify Vata and Pitta Dosha and aggravate Kapha. They nourish the ojas and have a madhura (sweet) taste and are cooling in action. Ayurveda considers dates a superfood since it nourishes the ojas. Dates are highly recommended for autumn and winter season.
Date Pickle Recipe
Ingredients
2 cups seedless chopped dates
2 Tbsp chopped ginger
3 garlic pods
1 tsp tamarind paste
7 dried red chilies
1 tsp fenugreek powder
salt, to taste
1 tsp asafetida powder
1/3 cup apple cider vinegar
1 Tbsp jaggery powder
vegetable oil
mustard seeds
Directions
Heat the vegetable oil in a pan and add the mustard seeds. Wait until they splutter and then add chopped garlic, ginger and the dried red chilis. Wait until it turns brown and then add the chopped dates and sauté until it turns soft. Mix in the tamarind pulp, asafoetida powder, fenugreek powder and cook over a low flame. Add the powdered jaggery and salt and mix until well blended. Lastly add the vinegar and switch off the flame. Allow it to cool and serve with rice and chapati (Indian flat bread) or as side dish.
