<div style="page-break-before:always; page-break-after:always">According to Bhavprakash, Jawar (Sorghum, Juwar, Yavanala) is sweet, cold in potency and light to digest. It also increases digestive fire and strength and mitigates Pitta and Kapha. Further it relieves thirst, vomiting, diarrhoea, burning sensation and bleeding disease. It also helps with diabetes and obesity and is a non-aphrodisiac. Yoga Ratnakar, another scripture, states that Jawar mitigates all the three Doshas.As per the Indian calendar, during Falgun season (around the month of March) the body experiences dryness and less energy and there is a rise of Rasas in the body which are bitter, astringent and acrid. There is also a rise of Vata at low intensity. Hence, given the qualities of Jawar, Dhaani or popped Jawar is the perfect recipe for such a season.Cooking time: 15 minutesIngredients:&bull; 2 cups of Dhaani (available in Indian markets)&bull; 2 tsp oil&bull; 1/2 tsp turmeric powder&bull; salt to tasteMethod:1. In a wok, roast Dhaani without oil till it becomes crunchy. Keep stirring for approx 10 minutes on slow heat.2. Remove Dhaani from the wok, add oil and let it heat on low heat.3. Add 1/2 tsp turmeric powder and salt to taste. 4. Add Dhaani, turn off the heat and mix well. 5. Store in a jar once cooled and eat just like popcorn.Minati Shah(Smt. Minati Shah completed her yoga TTC under Founder Shri Yogendraji, Mother Sitadevi, Dr. Jayadeva, and Smt. Hansaji in 1975, and has been teaching yoga ever since.)

Popped and Stir Fried Sorghum or Dhaani

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