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Chickpea leaves (verse caṇaka; commentary मछीचना) are listed among leaf vegetables said to remove pitta, increase kapha, give strength and suit those with blood disorders.

Alternatively roasted chickpeas are eaten with black pepper, followed by warm milk with cow ghee and sugar.

Murchha (fainting) is described as the doshas covering the channels of consciousness so that the patient sees darkness and falls; it is of six kinds (blood, poison, vata, pitta, kapha,…

The introduction lists the qualities of kapha as stable (sthira), unctuous (snigdha), smooth (ślakṣṇa), clay-like (mṛtsna), cold (śīta), heavy (guru) and slow (manda), and says kapha, like…

Almost all pulses (arhar, chickpea, lentil and others) are described as dry, cooling, astringent and sweet, causing retention of stool and increasing vata; being astringent, they are said…

A variant of the same saktu, mixed with trijataka, dry ginger and the bhallataka group, impregnated with a decoction of neem, asana and aragvadha, mixed with sugar, amalaki, sour fruits,…

Kapha is said to be aggravated by daily sleep in the daytime, by lack of sexual activity and exercise, by slimy, sour, unctuous (such as ghee and oil), very thick or heavy and salty foods,…

In every kind of fainting, cold things are used in bathing, pastes, food, clothing, drinks and breeze, and foods such as licorice, dhataki flowers, grapes, milk, ghee, chironji, sugarcane…

Kapha is calmed by holding gargles of mustard and the like, of salty, pungent, astringent and bitter drugs and of hot water; by cleaning the teeth with sticks of neem, karanja, babul and…

Dry land has rough grasses and shrubs; trees such as sarja, arjuna, bhūrja, palāśa, asana and teak; red, dark and pale soils; hills of hard stone, bamboo thickets and forests with fierce…

Leaves of bandhūka (dupahariyā), bhṛgu, wild turmeric, soapnut, dalitā, yellow devadālī, mūṣākarṇī, pigeon pea, kacūra, the kusum tree, taralī (a thorny tree), vaṃśinī, matsyākṣī, chickpea…

Pulses as a class (arhar, chickpea, lentil and others) are described as dry, cooling, astringent-sweet, binding and vata-increasing, and being astringent they suit raktapitta. Horse gram is…

Quoted formula, labelled as from the Mādhavanidāna (prakaraṇa 1, p.30) and called taught by Pūjyapāda: Sarvajvaragajāṅkuśa. Rasa, amlasāra-gandha, jayapāla seeds and borax are ground in a…

The patient eats black sesame with bhringaraja leaves, or roasted chickpeas with black pepper, and then drinks warm milk mixed with cow ghee and sugar.

A footnote quoting Rasendrasarasangraha lists the sour group as amlavetasa, jambira lemon, citron, chickpea alkali, orange, tintidika, tamarind fruit, lemon, changeri, sour pomegranate and…

In all kinds of fainting, cold things are used in bathing, pastes, food, clothing, drinks and breeze (cold baths, cooling pastes, fanning), and licorice, dhataki flowers, grapes, milk,…

Orange or lemon, cane shoots, chickpea alkali, citron, jambira lemon, tamarind and the rest of the sour group, together with the three pungents and the five salts (rock, black, sea, vida…