Indications:
Ingredients:
Spinach – 2 bunches Mung dhal – 1
Mustard – 1 tsp
Asafoetida – 1 pinch
Cumin seeds – 1 tsp
Ghee – 2 tsp
Rock salt - according to taste
Method:
Separate the leaves. Wash and chop them. Cook the mung dhal well in water. When mung dhal is fully cooked, add the chopped leaves and cook for few minutes till the leaves become tender. Season with asafoetida, mustard and cumin seeds using ghee.
- Balances vata and pitta
- Increases Kapha
- Very tasty
- Aphrodisiac
- Reduces excessive thirst
- Reduces burning sensation and heat
- It is a laxative
- It is soothing and bland – demulcent Reduces inflammation
- It is cooling - refrigerant
- Reduces fever
- It is a diuretic
- Suggested in the treatment of
-Dropsy
-Venereal diseases
-Urinary diseases
-Dandruff
Ingredients:
Advertisement
Spinach – 2 bunches Mung dhal – 1
Mustard – 1 tsp
Asafoetida – 1 pinch
Cumin seeds – 1 tsp
Ghee – 2 tsp
Rock salt - according to taste
Method:
Separate the leaves. Wash and chop them. Cook the mung dhal well in water. When mung dhal is fully cooked, add the chopped leaves and cook for few minutes till the leaves become tender. Season with asafoetida, mustard and cumin seeds using ghee.
