Yoga and Total Health — February 2018

(^2424) YOGA AND TOTAL HEALTH • February 2018YOGA AND TOTAL HEALTH • February 2018
Ingredients

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attvik Ahara

S Minati Shah

“As the food, so the mind; as the mind, so the man.” In this context let us understand

Pearl Millet or Bajra (Pennisetum glaucum). It is one of the most rugged millets with

the ability to grow well in conditions of drought, high temperature and nutrient

deficient soil. Charak Samhita, Sushrut Samhita and Bhavaprakash do not mention

anything on this millet, but the more recent Aryabhishka does mention Bajra. The

crop originated in Western Africa about 4000 years ago.

One can consume this crop for good health only in cold season or Hemant Rutu,

when the digestion is at its best and which is the best time to try out new foods.

Keeping in mind Yogic principle of ‘easy to digest, easily available and easy to

prepare,’ one simple recipe for breakfast is given below:

Half cup millet flour

Half cup cut pieces of jaggery

1 tsp dry ginger powder

1/2 tsp cardamom powder

1 tsp Ghee

1 tsp powdered Gunder (Katira

gum or Peeli Kapas or exudate of

Cochlospermum gossypium)

4 cups of water

4 almonds

Blend flour, jaggery, ginger powder, Gunder powder and cardamom powder in

water.

Heat the Ghee in a wok, add the above mixture and almonds.

Cook on a high flame, stirring continuously for approximately 5 to 6 minutes,

till it thickens.

Take it off the heat and serve hot.

This can be stored at room temperature for 10-15 days.

Method

1.

2.

3.

4.

Pearl millet porridge (Raab)

Preparation time: 5 minutes

Cooking time: 5-6 minutes

Serves: 2