Used in treatment of
- Dropsy - Gonorrhea - Catarrh - Urinary disorders - Stomach troubles - Difficulty in urination - Burning sensation - Leucorrhoea - Anorexia - Vomiting - Diabetes
Indian Spinach – 2 bunches Mung dhal – 1 Mustard – 1 tsp Asafoetida – 1 pinch Cumin seeds – 1 tsp Ghee – 2 tsp Rock salt – according to taste
Separate the leaves. Wash and chop them. Cook the mung dhal well in water. Add the chopped leaves to the cooked mung dhal, along with a little rock salt and cook for a few minutes, till the leaves become tender. Season with asafoetida, mustard and cumin seeds using ghee.
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