Shimbi dhanya Varga and Comparison with todays food items Ayurveda approach with Guna Karma
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This document provides an overview of shimbhi dhanya (pulses) according to Ayurveda and a comparison to modern pulses. It begins with introductions to Ayurveda's concept of food and the different classifications of pulses in classical Ayurvedic texts. Details are given on individual pulses like mudga, masha, kulatta, and their guna (qualities) and karma (effects). Preparations using pulses from Ayurvedic texts are described. The document then discusses pulses more broadly, covering their history, distribution, importance, and major types according to the UN FAO. Nutritional composition and uses of pulses are also summarized.
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Shimbi dhanya Varga and Comparison with todays food items Ayurveda approach with Guna Karma
- 1. Shimbhi Dhanya Varga & Comparison With Todays Food Item DR. Arpitha .R II MD Scholar Dept. of PG studies in SwasthaVritta JSSAMC
- 2. Contents • Introduction • Ahara varga • Brihattrayi Compilation on shimbhi Dhanya • Guna karma of shimbhi dhanya • Krutanna kalpana’s of shimbhi dhanya • Pulses- introduction • History • Distribution • Other uses • International day of Pulses • Importance • Nutritional and bioactive composition • Today’s pulses in detail • Indian Cuisine of Pulses • International Cuisine of Pulses • Discussion • Conclusion • Reference
- 3. Introduction • Ayurveda is not merely a Medical science. It is a Complete Life Science. • The concept of Pathya and Apathaya is the UNIQUE approach of Ayurveda • Knowledge of Pathya & Apathya is essential for proper management of disease and maintenance of Health. • The right kind of food is the most important single most factor in promotion of health • So Ahara vargas are explained in our science to choose proper food articles to enhance health.
- 4. Ahara varga Charaka Sushrutha Vagbhata Shukha dhanya Drava varga Annapanavarga Shuka Shami dhanya Jala Dhanya Shimbhi Mamsa Khsira Mamsa Krutanna Shaka Dadhi Phala Mamsa Phala Takra Shaka Shaka Harita Ghrta Lavana Phala Madya Taila Krtanna Aushada Ambu Madhu Bhaksya Ikshu vikruthi Iksu Anupana Krutanna Madya Aharayogi Mutra
- 5. Shimbi Dhanya Nirukthi : (Shabdakalpadhruma) “shami yajjadikarma tadartham dhanyam” Derivation : the pod growing plants, split seeds Synonyms : • Shami Dhanya • Vaidal Dhanya • Shimbitara Dhanya • Soopya Dhanya
- 6. Charaka Samhitha • After trina dhanya and before mamsa varga charaka explains Shimbhi dhanya in 27th chapter of sutra stana annapana vidhi adhyaya • Totally 12 dhanya are explained along with 3 beeja dhanya, 1 taila beeja • Mudga, Masha, rajamasha, kulatta, makushtaka, chanaka, masura, khandika, harenu, tila, kalaya, adhaki, nishpava, kakandola, uma, atmagupta
- 7. Sushrutha Samhitha • In 46th chapter of annapana vidhi shushrutha explains ahara vargas in detail • In this chapter under broad heading dhanya varga, he has exlpained 3 different vargs • shalya • Kudhanya • vaidhala dhanya • Vaidala dhanya contains 13 different varities of pulses • Mudga, masura, makushta, adhaki, kalaya, chanaka, harenu, satina, masha, alasandra, atmagupta, kulatta, tila.
- 8. Ashtanga Hridaya • In 6th chapter of Sutra Stana – Annaswarupavijnana Vagbhata has explained Ahara Varga • Totally 11 dhanya dravyas were mentioned • Mudga, Masha, Kulatta, Adhaki, Masura, Kalaya, Nishpava, Tila, Kakandola, Atmagupta, Uma
- 10. Mudga Guna karma Kashaya, Madhura Ruksha, vishada Sheeta veerya Katu vipaka Kaphapittahara Soopyottama Types Vana Haritha Shwetha Rakta
- 11. Masha Gun karma Guru, snigdha Madhura rasa Ushna veerya Vrushya Balya Bahumalamutrakara Santarpana Stanyakara Types Masha Rajamasha Vana masha
- 12. KulattaGunakarma • Ushna veerya • Kashaya rasa • Amla vipaka • Kaphavata hara • Sukrahara • Vibhanda kara • Kasashwasahikkarshashara Types • Kulatta • Vanya kulatta • Shweta • Rakta • Krishna
- 13. Adhaki Guna karma • Kaphapitta hara • Vata kara
- 14. Chanaka Guna karma • Laghu • Ruksha • Madhura, alpa kashaya rasa • Sheeta veeya • Vata kara • Pittakapha hara • Soopya vishesha • Lepana vishesha
- 15. Masura Guna karma • Laghu • Ruksha • Madhura, alpa kashaya rasa • Sheeta veeya • Vata kara • Pittakapha hara • Vibandha kara
- 16. Alasandra Only mentioned by Acharya Sushrutha • Madhura, Kashaya rasa • Madhura vipaka • Not causes purgation • Neither a diuretic nor increses kapha • Balya • Stanyakara • Ruchya
- 17. Tila Guna Karma • Kashaya, madura, tikta rasa • Snigdha, guru • Ushna veerya • Madhura vipaka • Pitta kara • Vata hara • Vranahara • Danthya • Deepana • Twachya Types • Krishna • Shwetha • vanya
- 18. Satina Guna karma • Laghu • Ruksha • Madhura, alpa kashaya rasa • Sheeta veeya • Vata kara • Pittakapha hara
- 19. Makushtaka Gunakarma Madura rasa Madhura vipaka Ruksha Sheeta veerya Indication Raktapitta Jwara Atisara
- 20. Uma: Atasi – linum ustissimum Guna karma • Snigdha, guru • Madhura, tikta • Ushna veerya • Katu vipaka • Pittakapha kara • drushtishukrahara
- 21. Kakandola : sword bean- Canavaila gladiata Guna karma Similar to masha
- 22. Atmagupta : Mucuna pruriens Guna karma Similar to masha
- 24. Ingredients Mudga + Shali + Jala 10 parts Rasa Madhura, Kashaya Doshagnata Pittahara Rogaghnata Raktapitta, Aruchi 6/12/2020 Kaiyadeva nighantu(kruttanna kaplana) 24 Krutanna kalpana Odana
- 25. Ingredient Shali 1 part + Mudga ½ part + Dhanyaka + Trikatu + Taila + Hingu Karma Rakta vardhaka, Basthi shodhaka Doshagnata Tridoshahara Rogaghnata Jwara 6/12/2020 Kaiyadeva nighantu(kruttanna kaplana) 25 Ashtaguna Manda
- 26. Ingredient Mudga/Chanka/Kulatta + 18 parts of Jala Types Krutha & Akrutha Guna Sheeta Rasa Madura Karma Hrudya, Agnideepaka Doshagnata Kapha Pitta rakta hara Rogaghnata Raktapitta, Thrishna, Daha, Jwara, Krimi, SamshuddaVrana, Urdwajatru roga. 6/12/2020 26 Yusha Kaiyadeva nighantu(kruttanna kaplana)
- 27. Ingredient Chanka+ 18 Parts Of Jala Types Krutha & Akrutha Guna Laghu, Ruksha Rasa Madhura, Alpa Kashaya Rasa Doshagnata Kapha,rakta, Pitta Hara Rogaghnata Jwara, Raktapitta, Prameha, Tamaka Shwasaa 6/12/2020 27 Chanka Yusha Kaiyadeva nighantu(kruttanna kaplana)
- 28. Ingredient Kulatta + 18 parts of Jala Types Krutha & Akrutha Guna Laghu, ruksha Rasa Kashaya rasa Karma Sukrahara, Vibhanda kara Doshagnata Kaphavata hara Rogaghnata Kasashwasahikkarshashara 6/12/2020 28 Kulatta Yusha Kaiyadeva nighantu(kruttanna kaplana)
- 29. Ingredient Shali + Mudga + Lavana + Ardraka + Hingu Guna Guru Doshagnata Pittakaphaprada Karma Shukrala, Balya, Durjara, Mala-mutra kari 6/12/2020 *(B.P.6) 29 Krushara *
- 30. Ingredient Mudga vada (Mudga pishtika+ lavana + Ardraka + Hingu – fried in ghee) + Dipped in Takra Guna Laghu, Sheeta Doshagnata Tridoshahara 6/12/2020 *(B.P.6) 30 Mudga vataka*
- 31. Ingredient Mudga flour + Jala + ghee > solution allowed to fall boiling ghee through sieve > cooked pearls immersed in sitapaka made into balls. Rasa Madhura, Doshagnata Tridoshagna Karma Balya, Santarpana, Ruchiprada, Chakshushya 6/12/2020 *(B.P.6) 31 Muktha Modaka*
- 33. Masha- Jarjakrika, Balabhadrika, Vataka Shashkuli Chanaka –Rotika, Saktha, Vataka Mudga- Vataka, Phenika, Modaka,
- 34. Pulses
- 35. Introduction • "Pulse” is a term deriving from the Latin "puls” meaning pottage For the seed of one of several genera of Fabaceae • A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. • A common name for this type of fruit is a pod, • The term "pulse", as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for crops harvested solely for the dry seed.
- 36. History • Archaeologists have discovered traces of pulse production around Ravi River (Punjab), the seat of the Indus Valley Civilisation, dating to c. 3300 BCE. • Evidence of lentil cultivation has also been found in Egyptian pyramids and cuneiform recipes • Dry pea seeds have been discovered in a Swiss village that are believed to date back to the Stone Age. • Archaeological evidence suggests that peas must have been grown in the eastern Mediterranean and Mesopotamian regions at least 5,000 years ago and in Britain as early as the 11th century
- 37. Distribution • Legumes are widely distributed as the third- largest land plant family, constituting about seven percent of flowering plant species • India is the world's largest producer as well as consumer of pulses. • In order to meet its large domestic demand of pulses, India has to import the produce from other countries contrary to its large production
- 38. Distribution
- 39. Importance • They are good for your health, good for the environment • Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short- chain fatty acids(such as butyrate) used by intestinal cells for food energy. • Legumes are a significant source of protein, dietary fiber, carbohydrates and dietary minerals • Preliminary studies in humans include the potential for regular consumption of legumes in a plant-based diet to reduce the prevalence or risk of developing metabolic syndrome • There is evidence that a portion of pulses (roughly one cup daily) in a diet may help lower blood pressure and reduce LDL cholesterol levels, though there is a concern about the quality of the supporting data
- 40. International Year of Pulses • The international year of the pulse(#IYP2016). United nations has declared 2016 the year noticed of this incredible crop, a harvest that is mainly grown in canada. • The international year of pulses 2016 (IYP 2016) was declared by the sixty- eighth session of the united nations general assembly. • The food and agriculture organization of the united nations was nominated to facilitate the implementation of iyp 2016 in collaboration with governments, relevant organizations, non-governmental organizations and other relevant stakeholders. • Its aim was to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition. • IYP 2016 created an opportunity to encourage connections throughout the food chain that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address challenges in the global trade of pulses FEBRAURY 12
- 41. Other Uses • Forage legumes are grazed by livestock • Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide. • Industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively. • As Fallow/green cropMany legumes contain symbiotic bacteria called Rhizobia within root nodules of their root systems. These bacteria have the special ability of fixing nitrogen from atmospheric, molecular nitrogen (N2) into ammonia (NH3) • Legume trees like the locust trees or the Kentucky coffee tree can be used in permaculture food forests. • Other legume trees like laburnum and the woody climbing vine wisteria are poisonous
- 42. Commodity classification FAO recognizes 11 primary pulses • Dry beans ( including several species in Vigna) – Kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris) – Lima bean, butter bean (Phaseolus lunatus) – Adzuki bean, azuki bean (Vigna angularis) – Mung bean, golden gram, green gram (Vigna radiata) – Black gram, urad (Vigna mungo) – Scarlet runner bean (Phaseolus coccineus) – Ricebean (Vigna umbellata) – Moth bean (Vigna aconitifolia) – Tepary bean (Phaseolus acutifolius) • Dry broad beans (code 0181, Vicia faba) – Horse bean (Vicia faba equina) – Broad bean (Vicia faba) – Field bean (Vicia faba) • Dry peas (code 0187, Pisum spp.) – Garden pea (Pisum sativum var. sativum) – Protein pea (Pisum sativum var. arvense)
- 43. Conti… • Chickpea, garbanzo, Bengal gram (Cicer arietinum) Dry cowpea, black-eyed pea, blackeye bean (Vigna unguiculata ) • Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules • Lentil (Lens culinaris) • Bambara groundnut, earth pea (Vigna subterranea) • Vetch, common vetch (Vicia sativa) • Lupins (Lupinus spp.) • Minor pulses, including: – Lablab, hyacinth bean (Lablab purpureus) – Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata) – Winged bean (Psophocarpus tetragonolobus) – Velvet bean, cowitch (Mucuna pruriens var. utilis) – Yam bean (Pachyrhizus erosus)
- 44. Nutritional & bioactive substances • Legumes are low in fat • Rich in proteins • Complex carbohydrates • Displaying a low glycemic index • High content of fibers, • Polyunsaturated fatty acids (pufas) • Magnesium. Legumes contain a number of bioactive substances, including • Enzyme Inhibitors, Lectins, Phytates, Oligosaccharides • Phenolic Compounds- Flavones, Flavonoids, Flavalol, Flavanol,
- 45. Green gram- Vigna radiata • The mung bean is an annual vine with yellow flowers and fuzzy brown pods • It is a plant species in the legume family • The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia and Southeast Asia • It is used as an ingredient in both savory and sweet dishes. he mung bean (Vigna radiata) Vernacular Names • English – Green gram • Hindi – Mung dhal • Kannada – Hesaru kalu • Telugu – Pesara pappu • Tamil – Pachai payaru • Malayalam – Cheru payaru
- 46. Nutritional value per 100 gm Raw Energy 1,452 kJ(347 kcal) Carbohydrate 62.62 g Sugars 6.6 g Dietary fiber 16.3 g Fat 1.15 g Protein 23.86 g 6/12/2020 www.wikipedia./mung/.com 46 Nutritive-Value Vitamins Thiamine (B1) (54%) 0.621 mg Riboflavin (B2) (19%) 0.233 mg Niacin (B3) (15%) 2.251 mg Pantothenic acid (B5) (38%) 1.91 mg Vitamin B6 (29%) 0.382 mg Folate (B9) (156%) 625 μg Vitamin C (6%) 4.8 mg Vitamin E (3%) 0.51 mg Vitamin K (9%) 9 μg Minerals Calcium (13%) 132 mg Iron (52%) 6.74 mg Magnesium (53%) 189 mg Manganese (49%) 1.03 mg Phosphorus (52%) 367 mg Potassium (27%) 124 mg Sodium (1%) 15mg Zinc (28%) 2.68 mg
- 47. Black gram-Vigna mungo, • It is a bean grown in the Indian subcontinent • Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. • It is an erect, suberect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long Vernacular Names • Urad • Uddu • Minapa • Pappu • Mungo • Black matpe bean
- 48. Nutritional value per 100 g (3.5 oz) Carbohydrates 58.99 Sugars 0 Dietary fiber 18.3 Fat 1.64 g Protein 25.21 Vitamins Quantity%DV† Thiamine (B1) 24% 0.273 mg Riboflavin (B2) 21%0.254 mg Niacin (B3) 10%1.447 mg Vitamin B6 22%0.281 mg Folate (B9) 54%216 μg Vitamin K 0% Nutritive-Value
- 49. Horse gram--Macrotyloma uniflorum • the horse gram is normally used to feed horses, though it is also commonly used in cooking • It is legumes of the tropics and subtropics, grown mostly under dry-land agriculture. • Horse gram is a short day, twining, succulent, annual climbing herb which has trifoliate leaves, white coloured flowers, long linear pubescent pods with curved beak, flattened small seeds with light red, brown, grey, black or mottled testa with photo and thermo-sensitive nature. • Vernacular name Gahat, Muthira, Kulath, Kulthi, Hurali.
- 50. Chick pea- Cicer arietinum • It is a legume of the family fabaceae • The plant grows to 20–50 cm (8–20 in) high and has small, feathery leaves on either side of the stem Vernacular name • Garbanzo • Garbanzo bean • Egyptian pea • Channa • kadale
- 51. Energy 686 kJ (164 kcal) Carbohydrates 27.42 g Sugars 4.8 g Dietary fibre 7.6 g Fat 2.59 g Saturated 0.27 g Monounsaturated 0.58 g Polyunsaturated 1.16 g Protein 8.86 g Vitamin A equiv. 0%1 μg Thiamine (B1) 10% 0.12 mg Riboflavin (B2) 5% 0.06 mg Niacin (B3) 4% 0.53 mg Pantothenic acid (B5) 6% 0.29 mg Vitamin B6 11% 0.14 mg Folate (B9) 43% 172 μg Vitamin C 2% 1.3 mg Vitamin E 2% 0.35 mg Vitamin K 4% 4 μg Nutritive-Value
- 52. Pigeon Pea-- Cajanus cajan • It is a perennial legume • Pigeon pea is widely cultivated in all tropical and semitropical regions • It is an erect, short-lived perennial leguminous shrub that usually grows to a height of about 1-2 m, but can reach up to 2-5 m high. It quickly develops a deep (2 m depth) poisonous taproot. The stems are woody at the base, angular and branching. Vernacular name • Thuvaram paruppu tamil • Thuvara parippu malayalam • Togari bele kannada • Tuver ni dal gujarati • Toor dal marathi • Toor dal hindi.
- 53. Nutritional value per 100 g (3.5 oz) Energy 1,435 kJ (343 kcal) Carbohydrates 62.78 g Sugars n/a Dietary fiber 15 g Fat 1.49 g Protein 21.7 g Vitamins Quantity%DV† Thiamine (B1) 56% 0.643 mg Riboflavin (B2) 16% 0.187 mg Niacin (B3) 20% 2.965 mg Pantothenic acid (B5) 25% 1.266 mg Vitamin B6 22% 0.283 mg Folate (B9) 114% 456 μg Minerals Quantity%DV† Calcium 13%130 mg Iron 40%5.23 mg Magnesium 52%183 mg Manganese 85%1.791 mg Phosphorus 52%367 mg Potassium 30%1392 mg Sodium 1%17 mg Zinc 29%2.76 mg
- 54. Garden Pea- Pisum sativum • It is an annual plant, with a life cycle of one year. • It is a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location • The pea is most commonly the small spherical seed. Each pod contains several peas, which can be green or yellow • The wild pea is restricted to the Mediterranean basin and the Near East Vernacular name • Garden pea • Matar • Batani • Putani • Vateni • Tuveri
- 55. Nutritional value per 100 g (3.5 oz) Energy 1,425 kJ (341 kcal) Carbohydrates 60 g Sugars 8 g Dietary fiber 26 g Fat 1 g Protein 25 g Vitamins Quantity%DV† Thiamine (B1) 61% 0.7 mg Pantothenic acid (B5) 34% 1.7 mg Folate (B9) 69% 274 μg Minerals Quantity%DV† Iron 31% 4 mg Nutritive-Value
- 56. Moth bean- Vigna aconitifolia • It is a drought-resistant legume, commonly grown in arid and semi-arid regions of india. • The pods, sprouts and protein rich seeds of this crop are commonly consumed in india. • Moth bean can be grown on many soil types, and can also act as a pasture legume. Vernacular name • Mat • Moth bean, • Matki, • Turkish gram • Dew bean
- 57. Nutritional value per 100 g (3.5 oz) Energy 1,436 kJ (343 kcal) Carbohydrates 61.5 g Fat 1.6 g Protein 22.9 g Vitamins Quantity%DV† Thiamine (B1) 52% 0.6 mg Riboflavin (B2) 8% 0.1 mg Niacin (B3) 19% 2.8 mg Pantothenic acid (B5) 10% 0.5 mg Vitamin B6 31% 0.4 mg Folate (B9) 162% 649 μg Choline 0%0 mg Vitamin C 8%7 mg Nutritive-Value
- 58. Kidney bean-Phaseolus vulgaris • It is a herbaceous annual plant grown worldwide for its edible dry seed • The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color, and are often mottled in two or more colors. There are different classifications of kidney beans, such as: • Red kidney bean (common kidney bean, Rajma in India, Surkh (Red) Lobia in Pakistan). • Light speckled kidney bean (and long shape light speckled kidney bean). • Red speckled kidney bean (and long shape light speckled kidney bean). • White kidney bean (also known as cannellini or Lobia in India or Safaid (White) Lobia in Pakistan). • Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes.
- 59. Soya bean- Glycine max • The soybean plant produces small white or purple flowers and curved seed pods which are 3–15 cm (1.2–6 in) in length and can contain between 1 and 5 seeds. • Soybean pods generally contain one to three seeds each. • There are large variations in seed shape, size and colour. • Shape varies from almost spherical to flat and elongated. Vernacular names • Soya • Bhat • Bhatwar • Soja-chinese • Ram kurthi-marati
- 60. Nutritional value per 100 g (3.5 oz) Energy 1,866 kJ (446 kcal) Carbohydrates 30.16 g Sugars 7.33 g Dietary fiber 9.3 g Fat 19.94 g Saturated 2.884 g Monounsaturated 4.404 g Polyunsaturated omega-3 omega-6 11.255 g 1.330 g 9.925 g Protein 36.49 g Nutritive-Value
- 62. Indian Cuisine
- 73. Delhi-dahi balla
- 74. Goa- Paes Bhajji
- 77. Kerala – Parippu payasa
- 81. Uttarkhand – Khaamu, Sulthani Dal
- 82. Sikkim- Kwathi
- 84. Rajasthani – dokka kadai
- 86. Punjabhi- Dhal makkani, rattani
- 89. Odissa --dhalma
- 94. Besan Masal Roti Dahi vada Besan laddu NORTH INDIAN
- 97. USA-- Black Bean Burritos (vegetarian) ingredients • 1 1/2 tablespoons water • 2 tablespoons fresh lime juice • 1 - 2 teaspoon chili powder, adjust for heat preference • 3/4 teaspoon cumin • 1/4 teaspoon black pepper • 1/8 teaspoon cayenne pepper • 1 3/4 cups canned black beans, drained and rinsed • 1/4 cup thinly sliced green onion • 1/3 cup salsa • 1/3 cup red bell pepper, diced • 1/3 cup zucchini, diced
- 98. Instructions In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil. Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside. In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper. Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up – folding the ends in to create a little pouch. Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos 1/3 cup corn 2 tablespoons finely chopped cilantro salt and pepper, to taste 4 (8-inch) flour tortillas 3/4 cup Monterey Jack or Pepper Jack cheese 2 teaspoons olive or canola oil, plus additional as needed Conti..
- 99. Ingredients 1 Tablespoon coconut oil 1 large sweet onion, diced 1 large sweet potato, peeled 2 garlic cloves, minced 1/2 teaspoon whole cumin seed Dash of crushed chilis or to taste 1/2 teaspoon dried oregano 1 large bay leaf 1/4 teaspoon cinnamon 3 cups crushed tomatoes 2 cups vegetable stock or water 1 14-oz can black beans, rinsed and drained 1 teaspoon salt 1 Tablespoon maple syrup 2 Tablespoons fine cornmeal 1/4 cup pepitas, to garnish Europe --Sweet Potato Black Bean Chili
- 100. Sweet Potato Black Bean Chili Instructions • In a large, heavy-bottomed pot, heat coconut oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. • Meanwhile, cut the sweet potato into small cubes. Add the garlic and spices to the onion and cook for 1 minute. Tip in the sweet potato, crushed tomatoes, broth and beans. Stir well to combine. • Increase heat to medium high. Bring the chili to a simmer and cook for 1 hour. Stir occasionally. • Test sweet potato for doneness, and if it is soft enough to be mashed with a fork, yet still holds its shape, the chili is ready for the final step. • Add the salt and the maple syrup. Sprinkle the cornmeal over the top and stir well. Lower heat and cook for an additional 15 minutes, stirring often. Chili will thicken. • Scoop into bowls, garnish with pepitas and enjoy.
- 101. Thai--Creamy Black Bean and Corn Salsa RecipeIngredients 1 can black beans, rinsed and drained and cooked according to label directions 1 cup sweet corn kernels, cooked 2 strips bacon, cooked and crumbled 2 tablespoons chopped fresh red bell pepper 3 tablespoons mayonnaise 1 teaspoon sugar 1 teaspoon finely chopped onion 1 teaspoon apple cider vinegar 1 teaspoon olive oil 1/4 teaspoon Kosher Salt Instructions Combine all ingredients in a large bowl. Serve with pita or corn tortilla chips. Salsa may be served warm or may be stored in the refrigerator and served chilled.
- 102. Middle Eastern Taco Salad Ingredients 1 large head of leaf lettuce, washed 2 baby cucumbers 1/4 red onion 2 tomatoes 1 cooked chicken breast, chopped 1/2 cup crumbled feta cheese 3-4 sprigs each, oregano and mint, chopped 1 recipe Cumin Roasted Chickpeas (see above) 1 recipe Tangy Avocado Dressing (see above) 2 cups pita chips, slightly crushed Instructions Tear lettuce into a very large salad bowl. Thinly slice the cucumbers and red onion; add them to the bowl. Chop the tomatoes and add them to the salad, along with the chicken. Sprinkle the feta cheese and the chopped herbs over the top. Toss the salad together with the roasted chickpeas and the Tangy Avocado Dressing. Immediately before serving, add the crushed pita chips and serve
- 103. Brazil--Rustic Chickpea Stew with Apricots & Turnip {slow-cooker recipe Ingredients 19 oz (540ml) can of chickpeas, drained and rinsed 28 oz can crushed tomatoes or 3 1/2 cups homemade tomato sauce 1 cup apple juice 2 tablespoons butter 1 medium onion, diced 2 garlic cloves, minced 1 cup/150g medium diced turnip 1/2 cup chopped dried apricots (about 12) zest of 1 large lemon 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt Instructions Combine all the ingredients in a slow-cooker and stir to combine. Cover and cook on low setting for 6 hours, or on high for four hours. Check turnip for tenderness and taste stew for seasoning. Adjust salt if necessary and serve.
- 104. 6/12/2020 The Institute of Crop Sciences at the Chinese Academy of Agricultural Sciences in 2008 104 East Asian--Gluten free Noodles
- 105. Comparison Classical Food Items Today’s Food Item Based Rasa, Guna, Veerya, Vipaka of Dravya Based on Taste and Eye Appealing Properties Hand made Prepared with modern Gadgets/equipments No artificial Food colors or soda added Artificial Food colors or soda added Can be given in Swastha & Athura Can be given only in Swastha Disease healing properties are imbibed Disease healing properties are not present
- 106. Discussion • Classical food items which were mentioned in Samhitha are based on Rasa, Guna, Veerya of food ingredients • Krutanna varga with shimbi dhanya varga are generally Balya, Bruhmana, Vrushya, Tarpaka in action
- 107. Conclusion • With sophisticated equipments processing of food became easier than olden days • Classical food items are more stable because of Samskara of perfect food ingridient so they enhance health • Whereas most of contemporary food items are prepared with the basis of taste enhancing properties so they harm health. • Classical food items can be prescribed for both swastha and athura
- 108. Reference • Charaka samhitha • Sushrutha samhitha • Ashtanga sangraha • Ashtanga hrudaya • Bhavaprakasha • Bhaishajya ratnavali • Sabdakalpa dhruma • Madanapala nighantu • Various research articles • Authentic website.
- 109. Thank you
Notas del editor
- in terms of number of species, behind only the Orchidaceae and Asteraceae