Sanskrit name: Makushtaka
Botanical name: Vigna aconitifolia
English name: Moth beans
Properties:
Ingredients:
Moth bean – 50 gm
Sesame oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Asafetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
Method:
Soak the legume over night. Boil till it becomes soft and decant the water. In a pan, pour sesame oil. When it is heated, add mustard seeds, black gram, cumin seeds, asafetida, green chilly and curry leaves. When the mustard has popped, add the cooked moth bean along with rock salt and mix well. Grated coconut may be added if required. Finely chopped unripe mango also improves the taste.
Botanical name: Vigna aconitifolia
English name: Moth beans
Properties:
- It produces dryness
- Sweet in taste
- Cold in potency
- Reduces kapha, pitta and increases vata
- Bleeding disorders
- Fever
- Diarrhea
- Tuberculosis
- Emaciation
Ingredients:
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Moth bean – 50 gm
Sesame oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Asafetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
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Method:
Soak the legume over night. Boil till it becomes soft and decant the water. In a pan, pour sesame oil. When it is heated, add mustard seeds, black gram, cumin seeds, asafetida, green chilly and curry leaves. When the mustard has popped, add the cooked moth bean along with rock salt and mix well. Grated coconut may be added if required. Finely chopped unripe mango also improves the taste.
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