“INDIA”-The land of mystery and diversity.
The mere sound of the word evokes a sense of pride and delight in an Indian’s heart. This country brings out numberless feelings in us. Call me old-fashioned, but I dream of an India that has revived its glorious ancient past with a blend of modernity. Not everything that is ancient is outdated. In fact, India is one of the few countries that were far too developed in a lot of aspects than they are, in the present times.
India is also the birthplace of “Ayurved”, the “Science of Life”.
It is fascinating to learn that, “Nature is the Supreme Mother, endlessly forgiving us, endlessly showering us with her love and for those who stay in sync with her, blessing them with all the resources that they would need to lead a healthy, happy life. Should we desire, we can work even more closely with her to rejuvenate ourselves.” Ayurved teaches us exactly this!
‘He can alone remain healthy, who regulates his diet, exercise and recreation, controls his sensual pleasures, who is generous, just, truthful and forgiving, and who gets along well with his relatives.‘~Camellia Panjabi, The Great Curries of India.
It is amazing that all these observations were made thousands of years ago, while it is only in recent times that scientists and thinkers have observed that a lot of diseases emanate from bottled up emotions, grief and negative thoughts.
Of the many intriguing aspects of the Indian culture that have captivated the world, Indian food has always received special attention. The strongest influence on Indian cuisine or on the majority of Indians-Hindus- is of Ayurved. East or West, every region of this country boasts of a unique style of cooking, with a secret ingredient in every dish, the traditions of which have been passed down by our grandmothers to our mothers to us. Such is the richness of the Indian cuisine!
India is the “home of spices”. It is interesting to learn that Ayurved, in those times, in literal terms was present in every Indian kitchen. Our grandmothers used to make generous use of spices and herbs when they used to cook a meal. They were aware that these spices aren’t just used for the sake of flavor and aroma, but also for their medicinal values. They were natural healers with infinite health benefits. They protect against diseases as they are rich in phytonutrients and other active ingredients that boost metabolism and promote healing.
One of the most important facets of Indian cooking is Tadka that translates as “tempering”. It is the method in which whole or ground spices like sarson(mustard seeds), jeera(cumin seeds), hing(asafetida powder), kadipatta(curry leaves), til(sesame seeds), laal mirch(red chillies) and turmeric are heated in oil or ghee until they crackle and the chopped vegetables or cooked lentils are then added to the oil or ghee.
The aroma of tadkewali dal can be perceived from a distance and can instantly make us salivate. So how exactly did the idea of tempering food come into practice? The vegetables and food grains that we consume can be quite devoid of taste and heavy to digest as over the last few decades of evolution, human body has undergone changes so much that the digestion power of the stomach has considerably decreased. These herbs and spices have innate healing properties and the power to boost digestion and immunity.
It is wrongly conceived that the oil or ghee used for tempering adds to our calories. On the other hand, the fat in them actually helps us absorb many hidden nutrients in the vegetables present in the dish. The only thing that needs to be kept in mind is the oil quantity while making the tadka. Using too much oil all the time can lead to weight gain, acidity, pimples and excessive body heat. Also, the use of olive oil should be strictly avoided since it breaks down at high temperatures. The use of tadka also provides the body its required fat, thereby aiding in lubrication of joints and maintaining the health of the skin and hair. This indeed, is one of the reasons behind the strong and sturdy joints of our ancestors even past their 70’s. But today the picture looks quite bleak because of the degrading food quality and changing food habits.
Remember, if you are not supportive of junk living, you got to give up on junk eating too!
FOOD IS MEDICINE
“Let food be thy medicine and medicine be thy food” has been an old quote about the healing power of food. Food is what makes us, builds us. Naturally, what you choose to eat is how your body will be.
Ayurved has beautifully explained the importance of a healthy diet in just one Sutra.
Pathyesati gadārtasya kimauṣadha niṣevaṇam |
Pathyeasati gadārtasya kimauṣadha niṣevaṇam || (Caraka Samhitā)
Translation: If one consumes food suitable for one’s body, what is the need of medicine? And if one consumes food unsuitable for one’s body, what is the use of medicine?
So if diet is wrong, medicine is of no use. If diet is correct, medicine is of no need.
Such is the glory of eating healthy food according to our ancient texts of Ayurved.
Based on the understanding that the three doshas, Vāta, Pitta, Kapha constitute the human body and balance its life forces, the Ayurvedic cuisine encompasses dishes with different combinations which ultimately regulate the three doshas or elements of the human body. Often considered as the father of Indian cuisine, Ayurved gifted unique recipes and food combinations to the Indian kitchen along with the introduction of various cooking styles like soaking, pan frying, roasting, blanching and steaming. The style of cooking not only alters the food taste; it modifies the properties of the final dish too. The popular steam cooking done by wrapping vegetable in a leaf is also quintessentially Ayurvedic in nature.
Eating raw salads with a sprinkle of pepper powder, salt and lemon juice, which ultimately helps in easier digestion of raw foods, is Ayurved’s another gift to the world.
The way Ayurved beautifully describes food and its properties has always been a subject of fascination for me. We have our whole kitchen cabinet to our rescue when little health problems creep up. The secret to a sound body and mind is hidden right inside our kitchens. So ditch those protein shakes, calcium pills and detox juices and embrace these natural foods!
TURMERIC (Haridrā / Haldi)
Haldi is the most extensively used spice in the Indian kitchen and is rightly called the “queen of the kitchen”. Not only does it impart a beautiful color to the food, it has more benefits than you are probably aware of.
It is drying (rookṣa) in nature and extremely beneficial in disorders due to Pitta and Kapha.
Benefits:
Internal–
- It helps in treating cough and cold along with a sore throat. For best results, add salt and turmeric to a glass of water and bring it to a boil. Gargle with the solution after it attains a comfortable temperature, so much that it soothes the throat.
- Turmeric is an antiseptic, antibacterial and antibiotic.
- It has anti-cancer properties and can prevent cancer if consumed in small doses regularly. (The turmeric powder that is used these days has artificial and harmful colors like chromium that make it lose its nutritional and medicinal value.)
- Turmeric helps in ajeerṇa(indigestion), flatulence, pharyngitis, blood and skin disorders.
- Turmeric is such a deep purifier that it, like Tulsi, can ostensibly purify at the chakra level (nadi-shodhana), purifying the channels of the subtle body.
- Turmeric helps stretch the ligaments, and thus is useful for regular hatha yoga practitioners.
External–
- That turmeric is one of the most essential ingredients in most beauty treatments is not unknown to anyone. The application of a face pack prepared by mixing raw milk with turmeric restores complexion and treats acne and black spots. However, people with dry skin should use it in moderation.
- The application of pure turmeric powder on a bleeding wound arrests the bleeding immediately due to its astringent property.
- Applying turmeric lepa to an aching tooth reduces toothache.
Remember your granny preparing you “haldiwala doodh” (turmeric milk) if you had a fall or an injury or if you ever had a sore throat and cold? Wasn’t she wise enough even then, to have known the magical properties of this wonder drink, the goodness of which was discovered by the West only recently? It is fondly labeled as “Golden Milk” by the Westerners and Indians themselves have long forgotten the magical healing properties of this potion.
TURMERIC MILK:
Milk is a great delivery system for turmeric whether you are using it internally or externally. Adding turmeric to milk increases milks own antioxidant qualities. Milk fights free radicals that damage skin, making it lose its elasticity and glow
Recipe
Ingredients:
- ½” of dry ginger (saunth) grated
- A small piece of cinnamon (dalchini)
- ½ tsp. dried turmeric powder or 1 inch piece fresh turmeric
- 1 cup fresh cow milk
- ½ cup filtered water
- 1 Tbsp. raw honey, or to taste
- Few chopped pieces of almonds to garnish
- 3-4 saffron strands
Method:
Place all the ingredients except honey (honey should not be heated) in a pan or mud pot and simmer for up to 20 mins or till the water evaporates. Let stand for a few minutes until comfortably warm, then add the honey and garnish with saffron strands and pieces of almond.
Benefits:
- Boosts metabolism and accelerates the process of purifying blood.
- Calms the increased Vata dosha, thereby calming the mind and inducing good sleep.
- Regular consumption increases Ojas (essence of all dhatus or body components).
- Strengthens bones and increases Rakta dhatu (blood).
Don’t wait! Prepare a glass of this wonder drink and get your daily dose of turmeric.
CURD(Dadhi, Dahi) : Does not refer to “yoghurt”
“My dear boy, when curds are churned, the finest part rises upward and turns into butter. So too, dear boy, when food is eaten the choice parts rise upward and become mind.”
~Chandogya Upanishad
Ayurved describes the benefits and properties of “Godadhi” (Cow Curd) in a sutra.
रोचनं दीपनं वृष्यं स्नेहनं बलवर्धनम्|
पाकेऽम्लमुष्णं वातघ्नं मङ्गल्यं बृंहणं दधि||२२५||
पीनसे चातिसारे च शीतके विषमज्वरे|
अरुचौ मूत्रकृच्छ्रे च कार्श्ये च दधि शस्यते||२२६||
rocanaṃ dīpanaṃ vṛṣyaṃ snehanaṃ balavardhanam|
pāke’mlamuṣṇaṃ vātaghnaṃ maṅgalyaṃ bṛṃhaṇaṃ dadhi||225||
pīnase cātisāre ca śītake viṣamajvare|
arucau mūtrakṛcchre ca kārśye ca dadhi śasyate||226||
Curd is an appetizer, digestive, aphrodisiac and increases strength if consumed in the right quantity. It nourishes the body and is beneficial in rhinitis, diarrhea, fever with cold and relapsing fever. It helps in anorexia, dysuria and emaciation.
Curd is hot in nature, a fact not known to many!
It is generally harmful during autumn, summer and spring seasons. It is invariably harmful in diseases caused by the vitiation of blood, Pitta and Kapha.
Ayurved has labeled curd as “Amrit” but it lives up to its name only if you consume it in the right quantity and at the right time.
Also, curd set in an earthen pot (matka) is thicker, healthier and creamier. It is the best way of consuming curd and reminds me of my good old childhood days when “matka dahi” was extensively available in all dairies.
Don’ts:
- Avoid consuming curd at night.
- Avoid heating or boiling curd as it breaks down and releases harmful components.
- Avoid curd intake in blood and skin disorders.
- Do not consume curd that has not formed completely and that which has turned sour. However, sour curds mixed with soup of green gram, honey, ghee, sugar and amla is helpful in relieving dysuria (difficulty in urination) and indigestion.
MUNG BEAN or GREEN GRAM (Mudga)
According to Caraka Samhitā, the varieties of pulses like green gram and black gram have been termed as “Vaidala”(dicotyledons). The green species is the best of all the varieties of pulses. Green gram alleviates the vitiated Pitta and Kapha dosha.
Mudga (green gram) are the most common source of edible bean sprouts and are growing increasingly popular all across the world. Sometimes it can be difficult to increase the amount of vegetables in your diet; the benefit of green grams is they are versatile. Cooked green grams work well in soups and stir-fries. Raw green grams can be added to salads, sandwiches and sprouts. Wash them well before you eat them.
MUDGAYUSHA
If you’ve never prepared “Mudgayusha” (Green Gram Porridge) in the Ayurvedic style, you have certainly missed out on something really healthy and tasty.
Recipe:
Ingredients:
- 300gm mung beans (whole green grams preferably organic)
- 2 litres water
- ½ tsp. turmeric powder
- 2 pinch asafoetida or Hing
- 2-3 cloves garlic (pounded)
- 3 tbsp. ghee
- 1 tbsp. jeera( cumin) seeds
- 1 tsp. each of cumin and coriander powder
- rock salt or herb salt
Method:
Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking.
Cook the mung beans preferably in an open vessel or in a cooker for 8-9 whistles. Mash the cooked beans with a masher so the mixture gains a thick consistency. In a pan, heat the ghee and add the cumin seeds, hing powder, pounded garlic and turmeric powder. Add the cooked beans to the pan and keep stirring for 2-3 minutes. Add the cumin and coriander powder, rock salt and leave to bubble away for about 5-7 mins. Serve in a wooden bowl by adding a tadka of ghee, jeera and hing powder.
This porridge tastes best with Khichdi.
Benefits:
- The porridge is highly nutritious and naturally detoxifies the body.
- It is used in (Samsarjana karma) after Panchakarma therapy.
- It is very useful as a strength-booster in fever and improves digestion.
- It is also useful in weakness, heat disorders and skin problems.
- It is known to lower cholesterol and provide protection against Diabetes.
Whoever said healthy food can seldom be delicious was never aware of the secrets of the age-old science of Ayurved and its healing properties.
If we begin to follow these philosophies while cooking food, there’s no reason why we should fall sick and even if we do, I believe we now know what we can really use from our kitchens to restore back our health. If we give it a thought, eating is really an opportunity to nourish our body and anyone abusing this is certainly abusing the privilege and power that nature gave us.
“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.”
~Thomas Edison
A Healer's Odyssey 