Massage is the first friend which serves the human organism from the time of birth. In India it is a tradition to massage the body from one’s very first day. The word Abhyanga is literally derived from the Sanskrit root -abhyani (abhi + anj), that means to anoint or smear.
Out of all sense the sense organ of touch is the most pervasive and it has in inseparable association with the mind. Hence the effect of massage is not only for controlling Vata dosha but it has its effect on the mind also. The Vata dosha is located in sparshnendriya (sense organ of touch), and this is located in the skin.
Massage has an overall effect on the immune system of the body and helps to maintain optimum health. If done regularly, massages helps to regulate body functions physically, mentally and spiritually.
Examples of oils used for Abhyanga are Ksheerabala taila, Vata/Pitta/Kapha taila and Mahanarayan taila.
The oils are carefully chosen after a consultation prior to the treatment.

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A sweating therapy, in which fresh eranda leaves are fried with other herbal ingredients, tied into boluses, dipped into warm medicated oil and applied over the whole body or affected body part. The herbal bags are padded over joints, thus draining toxins and giving wonderful relief to muscular tension. It is applied after Abhyanga / oil massage.
Indication: Chronic back pain, joint stiffness, muscular pain, sciatica, spondylosis, sprain, cramps, anti-aging and rejuvenation

Mung Bean Kitchari
A nourishing, cleansing meal of Mung Dhal, Basmati rice, medicinal spices and ghee

The split yellow mung bean, also known as yellow mung is simply the whole green mung bean with the green hull removed and split.
It is considered the very best bean in the Ayurvedic diet. They are Tridoshic (good for all body types), detoxifying, nourishing and satisfying.
It provides the body with one of the best high protein foods and is easy to digest. Kitchari simply means rice and bean mixture.
The prominent tastes (rasas) of this sattvic Kitchari recipe are sweet (madhura), pungent (katu) and astringent (kashaya).

Kitchari Recipe
1/4 cup split yellow mung beans
1/4 cup white Basmati rice
1 and 3/4 cups of water
1/4 inch slice fresh ginger
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 cup fresh coriander leaves
1/2 tsp turmeric powder
1 heaped tsp ghee
1 pinch Hing
1 slice of live

Method:
The beans do not need soaking in water. Combine the rice with the mung beans and wash twice.
1. Bring the water to boil in a saucepan. Add mung beans, basmati rice, fresh ginger. Cover and simmer on low heat for 30 minutes until tender with porridge like consistency.
2. Melt the ghee in a saucepan. Add all the spices stir until slightly browned. Then mix into rice and beans. This is important to release the energy of the spices. Cook for about 20 minutes. As an option add dices vegetables.
3. Top with freshly chopped coriander and serve and enjoy!