Author: Dr. Rashmi Ramachandra

Deepavali or Diwali is a festival of lights filled with joy, fun, sweets and savouries.Binging on a whole lot of tasty and oily, spicy foods can upset the tummy during this festive time. By virtue of the season, Pitta is predominant both in the environment and body.

Deepavali lehyam, an Ayurvedic preparation, mentioned in classical Ayurvedic texts, acts as an antidote to overcome Pitta in the system. It is part of the culture and practise in India to undergo abhyanga (oil massage) followed by the intake of Deepavali Lehyam. It gets its name as it is used during Deepavali to improve gut health and metabolism.

Ingredients:
Dry ginger – 30 gms
Black pepper – 20 gms
Cumin seeds – 20 gms
Coriander seeds – 20 gms
Ajwain seeds – 70 gms
Roots of long pepper – 20 gms
Rasna (Pluchea lanceolata) – 10 gms
Garlic – 20 gms
Liquorice – 10 gms
Cardamom – 5 gms
Jati phala – 5 gms
Jaggery – 200 gms
Ghee –100 gms
Honey – 50 gms

Method of Preparation
Powder all the herbs coarsely and soak them for about 10 – 15 minutes in water. Using the same water, grind the herbs into a soft paste. Put this paste into a heavy- bottomed vessel (like an uruli or a stone vessel). Heat it on a slow fire by stirring it using a flat spatula. When it attains a paste- like consistency, add the powdered jaggery. Add the ghee in small quantities as you keep stirring. When the mixture boils and comes together into a jam- like consistency, turn-off the gas. After the lehyam cools add 50ml of honey. Store it in a glass bottle.

Dosage
1tsp followed by warm water between 7am-8am in the morning after an oil massage and bath.

Properties
Improves digestive fire (Agni deepaka)
Digests metabolic waste/toxins (Ama pachaka)
Improves the taste perception (Ruchi vardhaka)
Balances all the 3 doshas (Tridosha shamaka)
Enhances the resistance to disease (Ojo vriddhikara)
Helps correct the natural movement of Vata, reduce flatulence ( Gas) ( Vatanulomana)

Go for this Diwali Detox!!
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