Changes

The qualities of the black eye-pea (Vigna unguiculata Linn. Walp):

The qualities of the black eye-pea (Vigna unguiculata Linn. Walp):

Black eye-pea is a relishing variant of dicotyledon that has laxative, – alleviating disorders of kapha shukra and acid-dyspepsia. It is sweet in taste like black gram, vata-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of ''kapha shukra'' and acid-dyspepsia. It is sweet in taste like black gram, ''vata''-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]  

The qualities of the horse-gram (Dolichos biflorus Linn.): Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of kapha shukra and vata. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

The qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal)

The moth-gram (Vigna aconitifolia (Jacq.)) is sweet in taste and on digestion, astringent in action, with dry property and cold in potency. It is recommended in raktapitta, in fevers and in similar conditions. [27]

 

The qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal):

 

The moth-gram (Vigna aconitifolia (Jacq.)) is sweet in taste and on digestion, astringent in action, with dry property and cold in potency. It is recommended in ''raktapitta'', in fevers and in similar conditions. [27]

General qualities of chickpea, lentil, vetchling and common pea:

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 an astringent in action while the vetchling excessively stimulate ''vata''. [29]

Qualities of tila (Sesamum indicum Linn):

Qualities of ''tila'' (Sesamum indicum Linn):

Tila (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating vata while causing kapha and pitta. [30]

 

''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating ''vata'' while causing ''kapha'' and ''pitta''. [30]

Qualities of the legumes:

Qualities of the legumes:

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous article. [31]

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous article. [31]

The shimbi jataya (variety of legumes) is dry, astringent in taste, provokes vata in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

The ''shimbi jataya'' (variety of legumes) is dry, astringent in taste, provokes ''vata'' in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing kapha and pitta and stimulates vata, while avalguja (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of edagaja (wild senna, Cassia tora Linn) are effective in curing kapha and vata. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates vata & pitta. [33]

Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing ''kapha'' and ''pitta'' and stimulates ''vata'', while ''avalguja'' (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of ''edagaja'' (wild senna, Cassia tora Linn) are effective in curing ''kapha'' and ''vata''. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates ''vata'' and ''pitta''. [33]

Thus, the second group of pulses i.e. dicotyledons, expounded by the learned sage.

Thus, the second group of pulses i.e. dicotyledons, expounded by the learned sage.

Class of mamsa(meat):

 

==== Class of ''mamsa''(meat) ====

 

अथमांसवर्गः-   

अथमांसवर्गः-   

गोखराश्वतरोष्ट्राश्वद्वीपिसिंहर्क्षवानराः।

गोखराश्वतरोष्ट्राश्वद्वीपिसिंहर्क्षवानराः।