Guest guest Report post Posted November 27, 2007 urad is an interesting and unique legume, with greasy and warming properties, but a little hard to digest also you wondered about ragi i thinK you or maybe somebody else anyway, its a variety of millet Caldecott, Dip. Cl.H, RH(AHG) Ayurvedic practitioner, Medical Herbalist 203 - 1750 East 10th Ave Vancouver, BC V5N 5K4 CANADA web: http//:www.toddcaldecott.com email: todd tel: (1)778.896.8894 fax: (1)866.703.2792 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 28, 2007 I wonder why she said it would be too labour intensive - a friend of mine always used to grind her wheat immediately before she cooked with it - it didn't seem to take that long - she used a hand mill with a stone as far as I remember Jane ________________________ Though I am a mother of four I asked her where to get a mill so I could make chpati in the same way. She told me at this time it would be too much labor intensive and suggested I buy milled whole wheat but I am not convinced it would be the same. Quote Share this post Link to post Share on other sites
garyyuen 0 Report post Posted June 1, 2012 Hi I wonder if you've tried tracking down the various types of rice like sastika, sali, raktasali, mahasali, or kalama. I think my main grains should be barley (best for general equilibrium) and Job's Tears (nothing better for losing weight — both according to Caraka — though I eat 'em less since I've started to like red rice. I find it strange that sali and sastika are mostly used in the chapter on rasayanas though I haven't looked carefully read Caraka enough to figure out why. But worth a try it seems if they can be found. Quote Share this post Link to post Share on other sites
