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→General qualities of chickpea, lentil, vetchling and common pea
Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]
Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]
They are recommended in ''pitta'' and ''kapha'' conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is an astringent in action while the vetchling excessively stimulate ''vata''. [29]
They are recommended in [[pitta]] and [[kapha]] conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is astringent in action while the vetchling excessively stimulate [[vata]]. [29]
=====Qualities of ''tila'' (Sesamum indicum Linn)=====
=====Qualities of ''tila'' (Sesamum indicum Linn)=====