Restore Digestive Fire -Deepaniya Recipe in Ayurveda

What is Deepaniya?
Deepaniya (pronounced –dee pa nee ya) in Ayruveda literally means the one that lit up the digestive fire without aggravating or disturbing the pitta dosha in the body. The Deepaniya herbs and eatables are typically used for conditions such as:

1. Anorexia (loss of appetite)
2. Abdominal discomfort
3. Irregular bowel movements
4. Indigestion
5. Low metabolic rate
6. Constipation
7. Health problems due to kapha dosha
8. Aamottpati (presence of Aama in body)

The role of Deepaniya substances in Human Body
The roles of deepaniya herbs and eatables check the digestive system and restore its functionality. Though the main action of this procedure is done through pitta dosha, typical deepaniya dravyas (the components that promote deepan procedure) do not substantially increase the pitta dosha and hence can be recommended in sickness too.

Deepaniya Recipe in Ayurveda

Ingredients required:
• 1 tsp. ginger (preferably finely pasted)
• 2 small green chilies (minced, not too spicy)
• 2 tsp. of ground coriander paste
• 2 tbsp. of ghee
• 1 tsp. of mustard seeds
• 1 tsp. of whole cumin seeds
• 2 holy basil leaves
• Half a teaspoon of rock salt
• 1 tsp. of fennel seeds
• 6 ripened tomatoes (sliced in little pieces)
• Half tsp. hingu (asafetida)
• 1 little cinnamon stick
• 2 medium sized garlic cloves
• Half a tsp. of turmeric paste
• ½ tsp dried oregano
• 1 tbsp. jaggery
• Fresh coriander and tulasi (holy basil) leaves for dressin

Method to prepare Deepaniya Ayurvedic Recipe
Step #1: Take a frying pan
Step #2: Heat the ghee.
Step #3: Add mustard, fennel and cumin seeds. Stir until turns light brown
Step #4: Add cinnamon and garlic cloves. Stir well
Step #5: Include holy basil leaves, chilies and ginger
Step #6: Add above mentioned powdered spices. The mixture is now looking a slightly pasty, semisolid texture in the ghee.
Step #7: Cover and cook on a medium heat for 4 minutes.
Step #8: Add chopped tomatoes.

Let the mixture cool down on its own (takes about half an hour). Stir often in between to prevent burning and clumping.
Give a final touch by adding rock salt and jaggery. Dress it with said herbal leaves.

How to take:
This can go well with meals. A quantity of 1-2 tbsp. is good twice a day. You can also spread it on the bread or things the like as added value to the dish.

Author: Dr Maulik Vyas

I am a holistic Doctor with 10 yr of experience in medical/health and wellness industry. Also, I am a professional content writer with 1000s of articles published across the web. I'm available for content writing, natural treatment consultancy, business ideas about healthcare/wellness industry. I am the proprietor of company named Mouls Incorporation.

Comments

  1. canislai says:

    Is it too heat for pitta dosha using lots of spices mixed in meal ?

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