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(E-6) Standard Practice of making non-living Water
(Dhovana & Boiled water)
A) Natural Method
1.
It is a general practice in India to wash the water containers and kitchen ware every morning. The steel utensils are rubbed with wet ash powder (Rakh) and then washed with water. For it, requisite quantity of water, filtered with a piece of cloth (garana) is taken from the tap in to a bucket. Then these wet utensils are dipped and washed in this water in the bucket. The quantity of water taken in the bucket should correspond to the number of utensils to be washed. This wash water is allowed to settle for at least 24 min. (i.e.one ghari). The excess ash powder gets precipitated at the bottom and clear colloidal water is obtained as Dhovana. This decanted water is then filtered for further use by the Sãdhakas. Similarly, the earthen water-containers are rubbed and washed in the morning. This wash water can also be collected as dhovana and mixed with the above pre-decanted ash wash water. The kitchen-ware like chakla, rolling pin, flour-pan etc. are also washed with water after their use. This wash water also comes under the category of dhovana. Before cooking, the cereals are washed several times. Their first wash is to remove the polishing agents and preservatives from the grains. Thereafter they are washed once again, with hand-rubbing action. Then they are kept soaked in water for some time, to facilitate boiling. This second wash water and the soaking water also come under the category of dhovana. The rubbing action and the prolonged socking action make the water non-living. Instead of throwing it as waste, it can be consciously used as dhovana. When vegetables, pulses and food-grains are boiled, either in open vessels or in pressure-cooker, the excess water is normally drained out and discarded. This water can effectively and beneficially be used as boiled non-living water.
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