The GoS – How to lit a Moksha Deepam

The Grace of Siddha series can be read here.

The answers of Agastya Muni to the generic questions posted by devotees can be found here.

The readers are requested to send their spiritual experiences related to the Siddhas to GnanaBoomi at Gmail dot com. Though the experiences are unique and personal to them, it can shower some light or guidance to those who read them. Thanks!

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Moksha Deepam or Moksha Deepa is lit for a departed soul, requesting the Almighty to help the soul rest in peace. Those in the field of medicine are strongly recommended to lit this Deepa, as suggested by Agastya Muni in Nadi. When the Nadi at Thanjavur Shri Ganesan’s ashram was read, the details of how to lit Moksha Deepam was kindly explained by Maha Guru Agastya. It is given below:

Required:

1. Banana Leaf

2. Camphor (not the chemical one, but the Pachchai Karpooram. One is got from a tree called camphor laurel and other is synthetically made. We call the edible camphor got from the tree “Pachai karpooram” in Tamil, and “Kapoor” in Hindi. The synthetically derived camphor is called “Karpooram” in Tamil.)

3. Cumin (Jeeragam)

4. Cotton Seeds (Paruthi Kottai)

5. Rock salt

6. Pepper (the round full one, not the grinded)

7. Nava Dhanya

8. Wheat

9. Grain (husk or rice grain)

10. Full Red Gram

11. Mung Bean (Pachchai Payaru)

12. Chickpea (Konda Kadalai)

13. Turmeric (not the hybrid variety)

14. Lima Beans (Mochai)

15. Black Til (Sesame Seeds)

16. Horse Gram (Kollu, full one)

17. Black Gram (unsplit, unbroken one)

18. Diya or lamp (200 ml capacity) – 42 numbers

19. Pure cotton cloth, a hand kerchief size – 21

The preparation:

Wash every item (including the salt, except the flowers) and make them dry in sunlight.
Wash the cloth properly, soak it in the turmeric and dry.
Wash the lamps properly and dry them in bright sunlight.
Once dried, apply Chandan and Kumkum on them.
Get prior permission from the temple where you are planning to lit the Moksha Deepam. This is very important. It can be any temple.
It is better to lit the Deepam on the Esanya corner (north-east) and in an elevated place.

First, prepare the wick (Thiri in Tamil). From a really clean cotton cloth, put camphor, black sesame seeds, cumin, cotton seeds, rock salt, pepper and put a knot. The other end of the knot is what is going to be used as the wick.

At the place chosen in the temple, spread the banana leaf first.
Spread the Nava Dhanya on it.
Place 21 lamps in equal distance and fill in sesame seeds in them.
Then place the remaining 21 lamps on top of these lamps.

Fill in the lamp with ghee to its brim.

Then dip the wick prepared earlier and place it in the center of the lamp. Lit the lamp.

The lamp should be lit with the wick facing upwards (it should not face any other direction). It appears like a Linga.
Then chant the Panchakshara Maha Mantra (Om Namah Shivaya) for at least 108 times.
If its a Vishnu Temple, chant the Ashtakshara Maha Mantra (Om Namo Narayanaya) for at least 108 times.

At last, pray to the Almighty thus: “O Lord, I am offering the merits of this ritual to all those souls who took birth in this earth and have departed. We pray to you to let those souls attain salvation and realization through this ritual. We are just the means to do this ritual where it is actually being done by the Siddhas and the Almighty.”

One may pray to their ancestors and seek their blessings too.

The next day, collect every item including the banana leaf, Nava Dhanya, not spilling even a drop and release them in the river. This is a must.

During one of the clairvoyance, Agastya Muni mentioned that every thing, even the sesame seeds are a soul. Hence release every item used in the Moksha Deepa in the river. This is a must.

Obtaining prior permission from the temple is very important too.

மோக்ஷ தீபம்
மோக்ஷ தீபம்

 

Time:
The suitable time for lighting up Moksha Deepa is evening 6 PM.

(Courtesy: Shri Ganesan, Agastyar Arut Kutil, Thanjavur, Tamil Nadu)

Use these links for reference if you may please:

Indian Spices – Glossary of Indian Spices in English and Hindi


Google Images – search with their Tamil names
https://madraasi.com/tag/paruthi-kottai/
https://siththanarul.blogspot.com.au/2014/08/blog-post.html – Original Tamil series

~ to be continued…!

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