Indications:
Ingredients:
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
Method:
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.
- Balances all the three doshas (Tridosha)
- Soothing and bland
- Allays irritation and inflammation
- It is cooling
- It is a diuretic and a laxative
- Used in treatment of
- Dropsy
- Gonorrhea
- Catarrh
- Urinary disorders
- Stomach troubles
- Difficulty in urination
- Burning sensation
- Leucorrhoea
- Anorexia
- Vomiting
- Diabetes
Ingredients:
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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
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Method:
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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Good one. a quick question..
Mungdal - 1 means what? do you mean 1 tsp? pl let me know.