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Red Lentils Soup

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Red lentil soup is easy to make, warm, comforting and full of rich nutrients. It helps in combating muscle weakness and debility caused in flu, diarrhea or fever and builds strength. Lentils in general are rich in protein and carbohydrates which make it a good meal supplement especially for vegans and vegetarians.

The spices in this recipe are for balancing pitta dosha.

Prep Time: 10 Mins
Total Time: 60 Mins
Serves: 4 to 6 persons

Ingredients

Method

  1. Wash the split lentils at least twice and soak for 2 hours. Drain. Overnight soaking may be required for whole or husked lentils
  2. Add the soaked lentils with 4 cups of water in a saucepan or soup pot and bring it to a boil.
  3. Lower the flame and let it boil for 30 mins. Stir occasionally so that it does not stick to the bottom of the pan.
  4. Add 1 more cup of hot boiling water and simmer until the lentils are mushy and set aside.
  5. Heat the ghee in the pan. Add mustard seeds and cumin seeds and wait till they splutter
  6. Add Hing (Asafoetida)
  7. Add curry leaves, turmeric and ground masalas, mixing quickly
  8. Add the ghee mixture to the cooked lentils in the soup pot.
  9. Add salt and more water (as per your required consistency)
  10. Bring to a boil for 2 mins. Turn off the flame and cover for 5 mins before serving.
  11. Garnish with chopped cilantro.

Serving suggestions

Serve hot with rice or bread. Can be refrigerated for up to 2 days.

Notes

Red lentils may stimulate vata dosha and should not be consumed in excess by people with vata dosha.

Adding garlic in the ghee along with curry leaves will help balance the vata dosha.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida I Black Pepper I Black salt I Coriander I Cinnamon I Cumin Seed I Clove I Curry Leaves I Garlic I Mustard Seed I Turmeric

Kitchari (Khichari)

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A staple Indian dish with the goodness of rice and lentils put together in one recipe. It is easy to digest, palatable and works wonders in convalescence. It is usually served with ghee, buttermilk, curd (plain unsweetened yoghurt) or milk.

Best for Vata, Kapha and Pitta conditions.

  • To balance the Vata or Kapha dosha it is recommended to add grated ginger or ginger powder.
  • To balance the pitta dosha, skip mustard seeds.
Prep Time: 20 Mins
Total Time: 40 Mins
Serves: 2 to 3 persons

Ingredients

  • 1/2 cup rice (although Basmati is readily available and can be used, some traditional indian rice varieties like ambemohar, masoori etc. are highly fragrant and easier to digest than Basmati)
  • 1 cup of split green gram dal (moong). Use the husked kind if you want to incorporate more fiber content.
  • 6 cups (approx.) water
    1/2 to 1 inch ginger root, chopped or grated
  • A bit of mineral salt (1/4 tsp. or so)
  • 2 tsp. Ghee (preferably cow’s ghee)
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. whole cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. turmeric powder
  • 1 pinch asafoetida (hing)
  • 1 dried red chili (optional)
  • A handful of fresh cilantro leaves
  • 1 and 1/2 cups assorted vegetables (optional)

Method

  1. Wash rice and dal separately in water and drain. Repeat twice.
  2. Add the 6 cups of water to the rice and dal and cook covered / in a pressure-cooker / instant pot until it becomes so soft that the grains are mushy. This usually takes about 20 minutes.
  3. While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
  4. In a separate saucepan, sauté the mustard and cumin seeds in the ghee until they pop, followed by asafoetida, turmeric and ginger.
  5. Add other powdered spices and sauté for under a minute.
  6. Lower the flame and stir in cooked dal, rice, and vegetable mixture.
  7. Add the mineral salt and mix.
  8. Allow it to simmer for 2 mins.
  9. Serve with chopped cilantro and ghee.

Serving suggestions

Serve hot. Adding a small tsp of Indian (or otherwise) pickle helps in promoting saliva secretion especially for recovery where the loss of taste is a common symptom.

Notes

A kitchari mono-diet for a long time can lead to constipation as it is low in fiber. Adding vegetables and using husked moong dal can add to the fiber content.

Check out the Ayurvedic benefits of ingredients used in this recipe

Mustard Seeds | Cumin Seeds | Turmeric | Coriander | Asafoetida | Ginger

Khatmi (Marshmallow)

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Khatmi Scientific Name

Althaea officinalis

Khatmi Other Names

English: Hollyhock
Hindi: Gulkhairo
Sanskrit: Shirisha, krishnashirisha, mridupushpa, shukapushpa, vishanashana

What is Khatmi?

Khatmi, commonly known as Hollyhock, is a plant in which the roots and the leaves are used in making  Ayurvedic medicine, especially for minimizing swelling and pain (inflammation) in the lungs. It is also used to treat stomach lining inflammation, dry cough, diarrhea, constipation, stomach ulcers, UTIs, and urinary stones. Khatmi is also applied directly to the skin to treat skin infections like ulcers and abscesses. It is also used to treat burns and insect bites. Atopical application of Khatmi is found to reduce redness and swelling in extremities caused due to exposure to cold weather. 

Common forms of Khatmi

Root, Seeds, Leaf

Khatmi is commonly used for:

  • Healing Burns
  • Treating Constipation
  • Treating Cough
  • Treating Diarrhea
  • Clearing Infected airways
  • Treating leg sores caused by weak blood circulation (venous leg ulcer)
  • Treating skin infections mainly caused by parasites (Leshmania)
  • Treating sores
  • Treating stomach ulcers
  • Healing wounds

Khatmi Dosage

Powder: 3-6g taken over the course of a day or as prescribed.

Khatmi Side-effects and Warnings

Common side-effects: Taking Khatmi may increase your risk of bleeding.
Not so common side-effects: Not known.
Pregnancy and breast-feeding: Khatmi is safe to use when pregnant or breast-feeding. However, if you experience any symptoms while taking Khatmi, contact your doctor immediately.
Children: Not known.

Warning:

When taken by mouth: Khatmi root and leaf are likely safe when taken in the amounts found in foods. It is possibly safe when the root and leaf are taken in larger amounts as medicine. There isn’t enough reliable information to know if Khatmi flowers are safe or what the side effects may be.

When applied to the skin: Khatmi is generally safe when applied directly to the skin.

Where to Buy Khatmi in US?

Mahabhari Vach (Kulanganj)

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Mahabhari Vach Scientific Name

Alpinia galanga

Mahabhari Vach Other Names

English: Java Galangal, Greater Galangal, Blue Ginger, Thai Ginger, Siamese Ginger
Hindi: Kulanganj
Chinese: Liyang-Chiang
Portugese: Galanga
Sanskrit: Elaparni

What is Mahabhari Vach?

Mahabhari Vach, commonly known as Kulanganj, is a ginger-like perennial herb commonly used for combating flatulence, dyspepsia, vomiting, and stomach sickness. It is often recommended as a remedy for seasickness. It tones up tissues and is sometimes prescribed to reduce a fever. Modern research has proven that it holds bronchodilator properties, which means it opens up the lungs.

Common forms of Mahabhari Vach

Root Powder

Mahabhari Vach is commonly used for:

  • Treating sore throat, cough, and the common cold
  • Treating erectile dysfunction and lack of sex drive in males
  • Treating Hypothermia by increasing body temperature
  • Improving appetite and treat indigestion
  • Treating Joint pain
  • Treating Asthma
  • Relieving a Toothache
  • Curing bad breath

Mahabhari Vach Dosage

Root Powder: 1-3g
Decoction: 10-30ml

Mahabhari Vach Side-effects and Warnings

Common side-effects: Increases blood pressure and blood flow. Those suffering from hypertension should avoid Mahabhari Vach.
Not so common side-effects: Not known.
Pregnant or Nursing Mothers: Not known.
Children: Not known.
Warning:
Not known.

Where to Buy Mahabhari Vach in US?

Winter Savory (Satureja montana)

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Winter Savory Scientific Name

Satureja montana

Winter Savory Other Names

Spanish: Garden savory, Ajedrea de jardín
Chinese: Hsiang po ho
German: Bohnenkraut
French: Sarriette des jardins

What is Winter Savory?

Winter Savory is a semi-evergreen, perennial herb in the Lamiaceae family. Commonly found in warm temperate climates such as Africa, the Mediterranean, and southern Europe, its dark green leaves and summer flowers range in color from lavender and pink to white. As an herb, its leaves and stem are used to create the medicine.

Winter Savory treats intestinal disorders including intestinal gas cramps, diarrhea, indigestion, nausea, and cramps. Additionally, it treats a cough and a sore throat. It also works to reduce one’s sex drive. Winter savory is alleged to have digestive, carminative, aromatic, and antiseptic benefits. Lastly, it has been used in the treatment of bee stings, or insect bites, by using the poultice of its leaves.

Common forms of Winter Savory

Powder, Oil, Seeds, Leaf

Winter Savory is commonly used for:

  • Treating Indigestion
  • Relieving Cramps
  • Treating Diarrhea
  • Treating Nausea
  • Reducing Intestinal gas (flatulence)
  • Treating Sore throat
  • Reducing Cough
  • Reducing Sex drive
  • Treating Insect Bites (when applied to the skin)

Winter Savory Dosage

Limited clinical evidence is available that provides specific doses of Winter Savory.

Winter Savory Side-effects and Warnings

Common side-effects: Winter savory is safe when used in small amounts with food; however, there is not enough information to know if it is safe in the larger amounts and when used as a medicine.
Not so common side-effects: Not known.
Pregnant or Nursing Mothers: There is not enough reliable information about the safety of taking Winter Savory if you are pregnant or breastfeeding. Remain cautious and avoid use.
Children: Not known.
Warning:
Not known.

Where to Buy Winter Savory in US?

Chakramarda (Cassia tora)

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Chakramarda Scientific Name

Cassia tora Linn.

Chakramarda Other Names

English: RingWorm Plant, Fetid Cassia, Fetid Senna, Sickle Senna, Wild Senna, Senna tora
Hindi: Pavand, Punwad, Punwadia, Chakavar, Chakunda, Pamad, Panevar
Sanskrit: Edagaja, Dadrughna, Chakramarda, Chakramardah
Tamil: Vshittgarai, Senavu, Tagarai
Chinese: Jue ming zi

What is Chakramarda?

Chakramarda can be naturally found throughout the tropics, including India, Sri Lanka, and the Philippines. It normally grows like a weed on roadsides and other dry regions. Chakramarda is mainly known in Ayurveda, for its therapeutic effect in treating ringworms. The seeds are febrifuge, tonic, and purgative. A decoction of the powdered seeds is a mild purgative. The roasted seeds are an excellent diuretic. Chakramarda is a nutritive and toxin remover, and it fights skin diseases and respiratory allergies. The leaves of the plant are used in the treatment of Malaria, chronic inflammation of the skin, and other skin diseases.

Common forms of Chakramarda

Seeds, Leaves, Whole Plant, Powder

Chakramarda is commonly used for:

  • Treating abdominal disorders
  • Treating blood disorders
  • Relieving constipation
  • Treating dyspnea
  • Treating hemiplegia
  • Reducing inflammation (including glandular swellings)
  • Treating obesity
  • Treating skin diseases
  • Treating urticaria
  • Treating venereal diseases

Chakramarda Dosage

Seed Powder: 1-3 gram
Leaf Juice: 5-10 ml

Chakramarda Side-effects and Warnings

Common side-effects: If it is taken in excess amounts, side effects may include less Red Blood Cells, reduced weight and dehydration. In males, it may cause the reduction in sperm count.
Not so common side-effects: Not known.
Pregnant or Nursing Mothers: Avoid use.
Children: Not known.
Warning:
Not known.

Where to Buy Chakramarda in US?

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