Grahani Chikitsa: Difference between revisions

Boil the svarasa of two pañchamūla (bruhat and laghu), sarala [(trivrita) Operculina turpethum], dēvadāru (Cedrus deodara), nāgara (Zingiber officinale), pippalī (Piper longum), pippalīmula, chitraka [Plumbago zeylanica], gajapippalī (Piper retofractum), saṇabīja (seeds of Crotalaria juncea), barley, kōla, kulatta and susavi [Woodfordia fruticosa] with aranāla, dadhimanda or sauvīraka. After one fourth reductions add one aḍhaka (3.073 kg) of ghee and svarjikākṣāra and yāvaśūkākṣāra as per yukti prāmana i.e. either in small quantity or at the time of ghr̥ita siddhi lakshana alongwith saindhava (rock salt), audbhida (salts derived from plants), sāmudra (table salt), biḍā (red granular salt), rōmaka, sauvarcala and pākya (pakaja) types of salt in two pala quantity each [96 gm each]. After preparation, it may be administered up to one prasr̥ta i.e. 96 gm. It increases agni, strength and complexion and helps in alleviation of vāta and thus digestion of food (82-86).