Yusha is the watery portion drained after cooking pulses. Green gram is standard pulse but other types of pulses also can be used. Salt, ghee or other oils, pepper, cumin seeds, coriander seeds etc. may be added to obtain desired taste and benefit.


Ingredients


Quantity


Green gram


50 gm


Water


200 ml


Salt 5 gm


Pepper


as per taste


Oil/ghee


10 ml


Mustard seeds


1/2 teaspoon


Fenugreek seeds-


5-10


Curry leaves


6 to 8 seeds


1 teaspoon

Total quantity: 2 bowls (400ml)



Method of preparation


Cook green gram and take the substrate, add salt. Roast some pepper on flame, crush them and add to the substrate, boil for 3 minutes. Season with mustard, fenugreek and curry leaves. Add lime juice or dry raw mango powder. Yusha or delicious soup is ready. Coriander leaves, ajwain (carom seeds), garlic can be added as per the taste and availability.


Lemon juice


Health benefits


Yusha is used as a nutritious drink and as adjuvant or vehicle (anupana) with medicines. It is easy to digest and less likely to cause bloating, indigestion and flatulence because of green gram and thymol of ajwain so can be used post-surgery, post-delivery to meet protein demands when digestion is weak. It contains less phytic acid so increases body's ability to absorb iron and other minerals. The high fibre and protein levels produce longer satiety times by increasing the satiety hormone cholecystokinin. The presence of large amount of magnesium makes it a potent BPregulator.