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192
Dvyāśrayakāvya
after mixing it up with water. In Punjabi, they are called Mande (big roți) and in Marathi, they are called Māṇḍe.1
5. Puroḍāśa: It was also a big bread made of rice. According to Abhayatilakagani, it was used only in the sacrifice (XV. 75).
Pulses
1. Mäṣa (Black beans, III. 141; V. 137).
Its sweets are also mentioned in the poem (III.141). 2. Mudga: Green kidney-beans (XV. 71; XVIII.81).
3. Kulattha: It occurs in the poem in (XVII. 5). A synonym of kulattha is Kalavṛnta2.
Cooking of Pulses Mudga is mentioned to be prepared in curd. It was made delicious with salt and camphor powder etc. (XVII. 5).
Other tasteful edibles: Some of the fragrant and astringent edibles are mentioned to make the preparation more tasteful. It is called samskāra or seasoning. According to Abhayatilakagani, a soup was made more tasteful by refining it with Hinga (Asa-foetida) and camphor (I. 58). Some other things are:
(i) Haridra (Turmeric). It is called Haladi in Prakrit (Ku. I. 60). It makes the pulse and soup colourful as well as delicious.
(ii) Ciñcanikā (Tarmind). It was mixed with the pulses
1. Jani, A.N. A critical study of the Naiṣadhiyacarita, Baroda, 1957. p.218.
2. Abhidhanacintamani, p.160,
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