Preparation
Ingredients
- Dry ginger – 30 gm
- Black pepper – 20 gm
- Cumin seeds – 20 gm
- Coriander seeds – 20 gm
- Ajwain seeds – 70 gm
- Roots of long pepper – 20 gm
- Rasna (Pluchea lanceolata) – 10 gm
- Garlic – 20 gm
- Liquorice – 10 gm
- Cardamom – 5 gm
- Jati phala – 5 gm
- Jaggery – 200 gm
- Ghee –100 gm
- Honey – 50 gm
Method
Powder all the herbs coarsely and soak them for about 10 - 15 minutes in water. Using the same water, grind into a soft paste. Put this paste into a heavy- bottomed vessel (like an uruli or a stone vessel). Heat it on a slow fire by stirring it using a flat scoop. When it attains a paste- like consistency, add the powdered jaggery. Add the ghee slowly in small quantities. When the mix boils up and comes together into a constant jam- like consistency, put off the heat. When cooled add 50ml of honey. Store it in a glass bottle. Take one spoon of lehyam on Deepavali. It can also be taken before or after taking a heavy meal or before going to party.
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Properties
- Improves Agni (digestive fire)
- Digests Ama
- Improves the taste perception
- Balances all the 3 doshas
- Enhances the immunity power
- Helps in downward movement of flatus & feces (Vatanulomana)
