Feel bloated, heaviness in the stomach, body ache all the time, this Ayurvedic healthy recipe will help you restore the digestion for a healthy gut.
Ayurveda has described an important factor of digestion and metabolism in our body as Agni. Ingested food is to be digested, absorbed and assimilated, which is unavoidable for the maintenance of life, and is performed by Agni. In Ayurveda, the term “Agni” is used in the sense of digestion of food and metabolic products.
Agni converts food in the form of energy, which is responsible for all the vital functions of our body. Therefore, Ayurveda considers that Dehagni (the digestive fire) is the cause of life, complexion, strength, health, nourishment, lustre, oja, teja (energy) and prana (life energy).
About the importance of Agni, Acharya Charak has mentioned that after stoppage of the function of Agni, the individual dies, and when the Agni of an individual is sama, then that person would be absolutely healthy and would lead a long, happy, healthy life. But, if the Agni of a person is vitiated, the whole metabolism in his body would be disturbed, resulting in ill health and disease. Hence, Agni is said to be the base (mool) of life.
Ayurveda agrees that no medicine is equivalent to food; it is possible to make a person disease free merely with appropriate diet. One has to follow code of dietetics for better health. The main key for treating hyperacidity is to improve digestion. Appropriate quantity and quality of food consumed helps to prevent and control hyperacidity. One should also take food considering one’s own capacity of digestion.
To aid the agni, Yusha is one of the most important Ayurvedic healthy recipe to take in.
YUSHA (Medicated Soup)
Yusha is the watery portion drained after cooking pulses. Green gram is standard pulse but other types of pulses also can be used. Salt, ghee or other oils, pepper, cumin seeds, coriander seeds etc. may be added to obtain desired taste and benefit. It helps to restore the agni. It can be taken for weight loss and any other condition where the digestive power needs to be restored such as fever.
- Green gram – 50 gm
- Water – 200 ml
- Salt – 5 gm
- Pepper – as per taste
- Oil/ghee – 10 ml
- Mustard seeds – 1/2 teaspoon
- Fenugreek seeds – 6 to 8 seeds
- Curry leaves – 5 – 10
- Lemon juice – 1 teaspoon
- Total quantity: 2 bowls (400ml)
Method of preparation
Cook green gram and take the substrate, add salt. Roast some pepper on flame, crush them and add to the substrate, boil for 3 minutes. Season with mustard, fenugreek and curry leaves. Add lime juice or dry raw mango powder. Yusha or delicious soup is ready. Coriander leaves, ajwain (carom seeds), garlic can be added as per the taste and availability.
Yusha is used as a nutritious drink and as adjuvant or vehicle (anupana) with medicines. It is easy to digest and less likely to cause bloating, indigestion and flatulence because of green gram and thymol of ajwain so can be used post-surgery, post-delivery to meet protein demands when digestion is weak. It contains less phytic acid so increases body’s ability to absorb iron and other minerals. The high fibre and protein levels produce longer satiety times by increasing the satiety hormone cholecystokinin. The presence of large amount of magnesium makes it a potent BP regulator.