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 fenugreek 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 fiber and protein levels produce longer satiety times by increasing the satiety hormone cholecystokinin. The presence of large amount of magnesium makes it a potent BP regulator.

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

1. Green gram – 50 gm
2. Water – 200 ml
3. Salt – 5 gm
4. Pepper – as per taste
5. Oil/ghee – 10 ml
6. Mustard seeds – 1/2 teaspoon
7. Fenugreek seeds – 6 to 8 seeds
8. Curry leaves – 5 – 10
9. Lemon juice – 1 teaspoon

Total quantity: 2 bowls (400ml)

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.