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5 The above description about the manner in which fastingwas &
done indicates that in those days, the practice of Dharana B
(eating rich food on the evening before the fasting day) and }
% Parana (breaking fast with special preparations on the morning
“ following the fasting day) were not prevailent. e
ag Ayambil—It is made of two words Ayam and Aamla. Ayam §
“/ means maand(thick liquid). Aamla means sour. When food is &
3} prepared by adding these two things, that is known as Ayambil i
or Achamamila. According to this explanation rice, urad (a type &
of pulse) and sattu (wheat or barley flour)—these three }
foodstuffs can be used in Ayambil. The word Aamla (sour) om
indicates that probably in ancient times, whey was taken in &
© Ayambil. But Ayambil is important in controlling urge for taste. ¢
| Sometimes Ayambil is considered more important than evena
fast. According to medical practitioners, Ayambil is very helpful
x in curing many diseases. In Pravachan Saroddhar, verse 1603, ‘
% there is mention ofit in detail. x
: Sansrisht and Ujjhit-dharmik—These two words are very §
ac] important from the point of view of tasteless food. When a %&
. householder is taking his food, his hand is besmeared with the ¢
“| cooked. pulse, vegetable, rice and other liquid or juicy food. In &
§ case a monk happens to come there at that time, if the By
=“ householder offers food with those hands, it is called Sansrisht §
food. Ascetic Dhanya had undertaken to accept only Sansrishit &
2 food. oe,
y Ujjhit-dharmik—A food or drink that has becometasteless &
*) to such an extent that no onelikes to acceptit and is only worthy @
\ of being thrown in the dust-bin is called Ujjhit-dharmik. Ascetic
*“<\ Dhanya had undertaken to accept such food. This most difficult 2%
54 restraint indicates that Dhanya Anagar(Ascetic) had completely &
% detached himself from the care for his body andfor the taste, so
} as to conquersenseoftaste.
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