10 foods that are part of our diet since Vedic times

Here are 10 timeless foods that have been part of the Indian diet since Vedic times, as mentioned in ancient texts like the Rigveda and Atharvaveda.

Barley (Yava)
- Revered in the Rigveda.
- Used in rituals and meals.
- Still consumed as barley khichdi, soups, or soaked grains.

Ghee (Ghrita)
- Sacred in both Rigveda and Atharvaveda.
- Symbol of purity and prosperity.
- Central to Indian cooking and Ayurveda.

Honey (Madhu)
- Described as sweet and healing.
- Offered to gods and used medicinally.
- Still valued for immunity and as a sugar alternative.

Milk (Ksheera)
- Praised in hymns as nourishing and abundant.
- Used in rituals and healing drinks.
- Found in chai, sweets, and turmeric milk today.

Curd (Dadhi)
- Mentioned as energizing and cooling.
- Eaten plain or with barley.
- Loved for probiotic benefits and digestive health.

Sesame Seeds (Til)
- Cited in Atharvaveda for protective properties.
- Used in offerings and Ayurvedic remedies.
- Still popular in sweets, oils, and winter dishes.

Wheat (Godhuma)
- Gained prominence in later Vedic period.
- Replaced barley as a staple in northern diets.
- Basis for rotis, parathas, and halwa today.

Urad Dal (Masha)
- Mentioned in Ayurvedic texts like Charaka Samhita.
- Considered heavy but nourishing.
- Key ingredient in idlis, dosas, and dal makhani.

Amla (Amalaka)
- Known for rejuvenation and vitality.
- Used in chyawanprash and herbal tonics.
- Still consumed for immunity and digestion.

Lotus Seeds (Kamala)
- Symbolic and practical in Atharvaveda.
- Seeds and roots used in food and medicine.
- Eaten today as makhana — roasted or in desserts.