Author: Archana Patil

Effect of Dosha kala and Metabolism on Weight loss

Effect of Dosha kala and Metabolism on Weight loss

What is metabolism?

In today’s modern era we have often heard about ‘Metabolism’. Metabolism is the body process which comprises both anabolism and catabolism. Catabolism is the process of breaking down complex molecules into simpler units. In this process there is energy generation.
Anabolism is the antagonistic process to catabolism in which synthesis or build-up aspect of metabolism occurs. These processes are continuously occurring in the body, however, time duration of the day has an impact on the rate of metabolism. The key to weight loss success may be understanding how your metabolism really works. It’s necessary to understand the dosha kala effect on metabolism. Eating the right amount, the right kind of food and at the right day time(Dosha kala) will help in weight management.

Ayurveda divides 24 hours into groups wherein one particular Dosha is dominant. So, how is the division made:

“Early to rise and early to bed makes a man healthy, wealthy and wise.”

We have been bombarded with such phrases from our childhood.
We can relate to such phrases now during modern new norms.
Ayurveda dosha kala(day time) and metabolism(body processes) are two equal and important sides of well being and healthy eating.

Kapha Kala and its effect on metabolism:

According to ancient Ayurveda science our ancestors have educated us about the “Dosha clock”.
In the modern science era we can connect this with metabolism which is nothing but biological clock.

As the period from 6 AM to 10 AM is Kapha Kala(Kapha time) and 6 PM to 10 PM as well, we need to rise early and perform physical activities like yoga, cardio, stretching to metabolise fat tissue. Imbalanced metabolism affects proper nourishment of kapha and meda dhatu/ fat tissues which results in obesity or weight gain.

If we rise early and perform physical activities, the Kapha will not get aggravated and the stored meda dhatu(fatty tissue) will be utilised and ultimately will help in weight loss.
In this period we should eat foods which will eliminate kapha and help in reducing it.
Easily digestible food should be consumed during kapha kala as the digestive fire and Digestive Quotient (EQ) is not very low (Mand agni) during this period . During evening kapha kala light and early dinner is advisable. Less exertion physical activities, yoga, relaxation therapies are most preferable.
For example: Tulsi mint Green tea, Ginger Tulsi tea, Cinnamon tea.

By rising early in the morning emotional quotient(EQ) increases as well. It makes the person wise with a better presence of mind.

In aspects of nutrition science too, as we rise early in the morning our metabolism gets a boost. By performing physical activities in the morning, our body secretes happy feeling hormones like serotonin and endorphins. These keep us active throughout the day and thus helps in proper functioning of physiology.

Pitta Kala and its effects on metabolism:

The period of Pitta kala is from 10 AM to 2 PM and 10 PM to 2 AM. Ayurveda science has mentioned that the digestive fire(Agni) is intense during pitta kala and hence foods that are Guru(heavy to digest) can be consumed during this period for better nourishment and balanced metabolism. Thus lunch should be the major meal of the day.

According to the new norm, some people practice having brunch in their routine which is a good way to keep the digestive fire in balance. Foods like chapati, stuffed parathas, basundi(rabadi), puran poli, chole, rajma, paneer can be consumed and easily digested in this period rather than during other dosha kala.

The pitta kala from 10 pm is well known for rejuvenation and healing process of the body. Hence sound sleep is essential for the body to build new cells and repair the wear and tear. One should not consume food or perform any physical activity during this period.

Vata Kala and its effects on metabolism:

Vata Kala begins from 2PM to 6 PM and from 2 AM to 6AM. After this there is Vata kala in which the Pachan(digestion process) continues and helps in assimilation of food. During this period no heavy meals but moist and warm foods should be consumed.
We should not consume foods which create dryness like Bhel of puffed rice, namkeen, farsan, breads, chola, rajma, potato and its products during this period.

For example- pomegranate, dry figs, walnuts and infused waters like amla- ginger infused water is advisable

There is a relation between metabolism and Dosha kala. At Turyaa platform we suggest lifestyle modifications and many recipes according to prakruti of individuals, Dosha kala of the day, health complaints and the goal to be achieved . To know more about recommendations according to metabolism, recipes and their benefits for weight loss please connect with our certified wellness coaches at our website

Archana Amol Patil.
MSc (Biochemistry), MSc (Dietetics, food service and management), PGDP – DDHN.
Certified Diabetic Educator.Certified Nutritionist.
Nutrition wellness coach,
Atreya Innovations Pvt Ltd.

Vaidya Shillpa Venkatesh Jamdarkhana
BAMS (Bachelor of Ayurvedic Medicine and Surgery)
Diploma in Business Management
Certified Ayurveda Wellness Coach
Atreya Innovations Pvt Ltd.

#Metabolism #Weightloss #fatloss #Doshakala #Daytime #Perfectmealtime #Ayurvedanutriaspects #Anabolism #Catabolism #Dipan #Pachan #Biologicalclock #EmotionalQuotient #Kaphakala #Pittakala #Vatakala

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New-age Upwas Superfood – 1

Amaranth (Rajgira)


The “New-normal” phenomenon has touched our lives in small and big ways. We truly understood the real need to eat naturally & locally sourced foods. Our country India, its geographical location, our customs and traditions have made us eat the natural way & heal the real way. One such interesting tradition is the arrival of Shravan (Monson). The season brings in a lot of rain, nature’s transformation, lush greenery and a lot of Hindu festivals. Upwas or traditional fasting has been a common tradition since ancient ages. Besides sago or sabudana or tapioca and varai or saam ke chawal there is a grain named Rajgira or Amaranth which is also the “New-age” super food. It is gaining popularity in the upwas times or among people with Gluten or IBS or Weight Loss issues due to its high digestible properties termed as Laghu guna according to Ayurveda. Time to change your traditional upwas cereals to this magic grain Rajgira or Amaranth. Lets know more about this Super-Upwas food: Rajgira or Amaranth in our New blog.

History of superfood Rajgira:

Being ancient and well known, this superfood was widely used by our ancestors in a variety of dishes throughout the year. We only recollect it in the form of Rajgira Ladoo. Amaranth was long forgotten partially in some parts of the world but now it has been rediscovered again as a New-age pseudo-grain. It has again gained immense popularity due to its wide nutritional range and it possesses characteristics of a fast growth rate, and good tolerance to any type of soil or land cultivation process (drought, salinity, alkalinity, acidic, or poor soil). You will be surprised to know that Rajgira or Amaranth is a pseudo-cereal crop and comes under the millet category.

Ayurveda aspects of the superfood:

Ancient Ayurveda science has mentioned that Amaranth (Rajgira) is a lighter and easily digestible cereal in comparison to other upwas options like sago or potato or sweet potato. It pacifies Pitta, Kapha and Vata in our body i.e. called Tridoshahar. Lets know more in quick details:

  • This superfood is beneficial in Kapha dosha as it is lighter and dry in nature, it reduces the excess Kapha in the body. It is helpful in reducing Kapha-related disorders like respiratory infections and lung infections. It has proven to be a beneficial superfood in the pandemic times, Covid-19 is a Kapha-related disorder, people with the symptoms when switched to Rajgira flakes instead of corn or buckwheat flakes have shown better improvement and tolerance to fighting the virus with improved immunity.
  • Being a mild sweet tasting grain, Amaranth has Madhur Rasa and Vipak, so it is helpful in reducing over-exacerbated Pitta and thus improving appetite by lowering hyperacidity issues.
  • Though dry and light in nature, it does not aggravate Vata because of its mild sweetness. It pacifies Vata disorder and has proven to be beneficial in digestive disorders like celiac disease, gluten sensitivity, bloating, stomach ulcers & IBS.

Nutritional aspects of the superfood:

  • Amaranth grain is high in protein and it has Lysine & Methionine in ample quantities, mostly two potent limiting amino acids in other cereals and legumes rendering it as a beneficial grain.The protein content in Amaranth/Rajgira is good quality, bio-available and hypoallergenic comparable to that in milk casein.
  • Amaranth grain is free of gluten, high in fibre, hypoallergenic making it a great alternative to corn flakes or processed breakfast cereals.
  • Amaranth is naturally fortified with complex carbs along with Iron, Calcium, Vitamin C, Phosphorus, Manganese, Selenium and Magnesium thus making it a Superfood.
  • No other cereal is rich in antioxidants like Amaranth (Rajgira) thus making it a great option for weight loss, diabetes management or gut issues management.

How to incorporate Rajgira into daily diet routine:

  • Earlier this superfood was widely used only during upwas or traditional fasts but recently this is widely consumed by people in their daily diet as well. One may consume this superfood in the form of breakfast flakes or puffs, add them to a porridge, make pancakes and dosa with the flour.
  • People suffering from cold, cough and weight issues can also consume Rajgira in the form of flakes or puffs and make small pancakes to reduce Kapha dosha.
  • For Pitta-related disorders like hyperacidity, people may consume Rajgira puffs in salads or porridge in breakfast or dinner times.
  • For Vata-related disorders like Arthritis, people may add Rajgira flakes or puffs to cow milk or lactose free milk in breakfast or consume with vegetables as stews at dinner time.
  • To increase the nutritive value of this superfood we may complement this with other foodstuffs like jaggery or pink salt , almonds, dates or vegetables etc to make the dish more appealing to the senses.
  • Let’s have a quick look to some of the quick fix dishes using Rajgira/Amaranth other than upwas or traditional fasting times.

High Fibre Salad / Amaranth Super Salad

Prep time: 15 mins
Cooking time: 6 mins
Makes: 3 Servings


  • 1 cup Beetroot, julienned
  • 1 cup Carrots (Gajjar) , julienned
  • 1/4 cup Amaranth Puffs(Rajgira)
  • 1 tablespoon Sesame seeds (Til seeds), lightly roasted
  • 1 tablespoon extra virgin olive oil for dressing
  • 1 tablespoon Basil leaves
  • ½ cup chopped Bell peppers
  • 1 tablespoon lemon juice
  • 1 tablespoon Dried Figs, chopped

Amaranth Super Salad Recipe:

  • To make the Amaranth Super Salad Recipe first combine the beets and carrots in a salad bowl.
  • Drizzle in the lemon juice and extra virgin olive oil to the beets, carrots and bell peppers. Top it with the chopped dried figs, and chopped basil leaves and toss it all very well.
  • Mix the amaranth puffs and sesame seeds next to the beet and carrot salad mixture only when you are ready to serve. This is to ensure that they don’t get soggy and lose the crunch.
  • Check the salt and seasoning and adjust it to suit your taste. The Amaranth Super Salad is ready to be served as a meal by itself for a delicious dinner along with warm toasted bread and soup.

Healthy Rajgira Kheer
(A to-go breakfast option)

Prep Time:10 mins
Cook Time: 10 mins
Makes: 2 servings


  • ⅓ cup amaranth grain (rajgira or amaranth) or 1 cup Rajgira puffs
  • 1.5 cups water ,
  • 1 cup milk (cow-milk/lactose free),
  • 2-3 brown dates/seedless dates,
  • 5-6 cashews or blanched almonds, sliced ,
  • 1 tsp green cardamom or nutmeg powder,
  • 3-4 dried rose petals, chopped (optional)


  • Roast 1/3 cup amaranth grains in a non-stick pan for 3-4 mins on low flame, once puffed, keep aside or you may buy Rajgira puffed grains from a supermarket or Bio-shop.
  • Now take a non-stick pan or vessel and add 1.5 cups of water into it. Bring it to a nice boil. Add the roasted Rajgira flakes to the water and simmer for 5-6 mins.
  • Now add 1 cup of milk (cow milk or lactose free) to the above mix.
  • Keep the pan or vessel on sim or low flame. Stir the milk and the cooked amaranth grains mixture very well. Simmer on a low flame for another 5-6 mins. Do keep on stirring at intervals so that the kheer/porridge does not stick to the base of the pan or vessel.
  • Add chopped dates and mix well and simmer for another 2-3 minutes. Now add cardamom-nutmeg powder. Combine and switch off the flame .
  • Lastly for finishing touches add sliced cashews or almonds.
  • Now take your regular porridge bowl or glass container and put the porridge into it. Decorate with dried rose petals(optional).
  • You can also add raisins and crushed saffron instead of dates/almonds/cashews.
  • Serve as per your preference and enjoy .

In our Wellness plans we suggest different forms of foods and recipes considering the amounts, availability & affordability of the superfoods in our diet plans based on the prakruti, geography & climate in which a person lives. Connect with our Wellness Coaches & Wellness Experts and know more about how to incorporate “Amaranth grains or Rajgira” into your menus and make eating natural & local the “New-Habit”.

Do visit our websites:,,
and know how you can eat & stay healthy as per your Prakruti & Vikruti changes. You may also connect with us on +91 90214 14895, Call to know more Today!!

Bloggers – Mrs. Archana Patil & Dr. Shillpa Jamdarkhana (Wellness Coaches)
Credits – Mrs. Shruti Kulkarni & Dr. Tejaswini Bhale (Domain Experts)


For regular updates, like and follow:

The Daily Superfood 1

Red Rice (Rakta shali)


Rice- the staple of the world, the only cereal that’s light on your gut, gluten-free, hypoallergenic, packed with micro nutrients. Surprised to hear that, come let’s know more about this one type of Rice which has made the world go crazy about it and is now one of the most daily consumed superfood- ‘Red-Rice’.

We are now going to learn inquisitive things about rice though it is the most neglected & feared staple. However, Rice has a lot of nutritional value and our ancient scriptures of “Ayurveda and Shastras” have always given “Rice” as an auspicious and important position whenever it comes to introducing first-food to the little ones for the first time or as a part of important last rites or when starting any meal, making us think more about its naturally gut-healing powers and its soothing nature. How and in what way “Rice and Rice products work” let’s try to read.

You all are aware of how Paddy fields are lusciously grown and Rice grows in coastal areas and requires a lot of humidity and water for harvesting. It’s a great deal of work and effort that goes into getting the final minute or long or polished or unpolished or flattened grains of Rice & Rice products. According to the changes in continents, there are a lot of varieties of Rice that are harvested. For ex- “Red rice or Rakta Shali” is grown in the Konkan region of Maharashtra-India, Basmati is famous in Asia, Jasmine rice is famous in Japan and is consumed in almost all Western countries-America, Arbora is a renowned variety from Mexico and is very popular in Mexican & Italian cooking. Apart from these varieties, we get Brown Rice and Black Rice which have ceased the markets and are growingly popular with modern time dieting concepts. People are always in search of foods with high nutrition values and natural, rustic and rural touching meals . From all these varieties, “Red rice” has been very popular becaus of its health benefits. Red rice is now cultivated in many parts of the world. Red rice has also been mentioned in ancient texts as Rakta Shali. Our ancestors knew about Red rice, and its health benefits so why not us?

Is consumption of Rice good for health?
It’s a myth that Rice consumption is not healthy for all. Consumption of white polished rice is not beneficial to overall health but the type of Rice, the time of consumption and the way of cooking does matter.

If not white Rice, which type of rice is beneficial for our health?
Red rice, Brown Rice and black rice are beneficial for health. Red Rice is rich in antioxidants named anthocyanins. Because of the anthocyanins, it has eye-grabbing colour. This variety is usually consumed with husk or partially husked. Our ancient Ayurveda science also states that Raktashali rice(Red-Rice) is Satvik in nature and high in Prana (vital force).

Which nutrients in Red-Rice (Raktashali ) are generating more awareness among people for its consumption?
According to Ayurveda science, Red-Rice / Raktashali is Tridoshahara pacifies tridoshas- Vata, Pitta and Kapha ( balancing three bodily humours). It enhances digestive fire (Deepan) and is easily digestible( Pachan). Because of this easily digestible property, we always give Rice as the first food for infants during Annaprashan ( Hindu rite of introducing solids to infants). Nutrition science has also specified its nutritive values per 100 gms of Rice as follows: It contains 68.75% of Iron, 66.69% of Carbohydrate, 30% Zinc, 14% Protein, 14% Fat, 7.11% Fibre and 5.45% Potassium along with anthocyanin antioxidant.

In what way does Red rice help us/ a plethora of health benefits?
Red Rice/ Raktashali is known to nourish and energise the body, promote strength(Balya), increase the production of Shukra dhatu / semen, improve metabolism, and enhance lactation if given to new mothers and is wholesome in all diseases. Red rice has therapeutic aspects according to nutrition science. As it has a low glycaemic index and high fibre content, it helps lower blood sugar levels in Diabetics. It is helpful in hypertension, high cholesterol, obesity, cardiovascular disease, and cancer.

What is the correct way to consume Red Rice (Raktashali )?
Ancient Ayurveda science and Modern Nutrition science have suggested that Red rice/ Raktashali should be consumed in the form of steamed rice, cooked in Mud pots or cast iron vessels or brass vessels. In this method of cooking, we discard the starchy water, so it becomes easily digestible and since the starch is eliminated we try to make the glycemic index lower to help with lowering the carbohydrate intake. It is advisable to avoid cooking rice in a pressure cooker as it absorbs a lot of water and starch remains in the water and sticks to the cooked grain thus becoming “ kaphakar” (heavy) takes more time and strong digestive capacity to digest. Ancient Ayurveda science also provides information about Tandulodaka (Raw rice water) for healing female genital disorders.

How much should be consumed in accordance with geographical and seasonal conditions?
As per the season, rice is most recommended in Vasant(spring) and Grishma ritu(summer) because of its cooling and easily digestible properties. Since Red-Rice is grown more in the coastal regions as it has a humid climate. It increases metabolism and hence according to both sciences (Ayurveda and Modern Nutrition), people living in coastal regions, as well as in humid climates, need easily digestible foods and strength-giving foods like Red rice to be a part of their meals. Quantity wise 1-1.5 cups of cooked Red rice should be consumed daily according to age, physical activity levels & health condition after consulting an Expert.

So stay stress-free when it comes to eating your favourite rice dishes and switch to adding “Red-rice” at least once to your daily meals. Connect with our Wellness Coaches & Wellness Experts and know more about how to incorporate this “Daily Superfood-Red Rice” into your meal plan and help yourself and your loved ones to eat naturally & locally.
Do visit our websites:, and and know how you can eat & stay healthy as per your Prakruti & Vikruti changes. You may also connect with us on +91 90214 14895, Call to know more Today!!

Bloggers – Mrs. Archana Patil & Dr. Shillpa Jamdarkhana (Wellness Coaches)
Credits – Mrs. Shruti Kulkarni & Dr. Tejaswini Bhale (Domain Experts)


For regular updates, like and follow:

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