Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Kidney beans | 230 g | Sweet, Astringent · Cooling |
 Pumpkin, diced | 280 g | Sweet · Cooling |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1350 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the kidney beans and soak it for 8 hours minutes; drain well.
- Simmer the pulse with turmeric and water until it begins to soften.
- Add the diced pumpkin and continue cooking until both pulse and vegetables are tender.
- Warm the ghee, bloom the cumin, coriander, and ginger, then fold the tempering into the pot with rock salt.
- Simmer uncovered for five minutes, stir to an even consistency, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian dal-and-vegetable cooking)
Rajma Pumpkin Pot pairs a thoroughly cooked pulse with vegetables for an everyday one-bowl main. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Rajma Pumpkin Pot
| Nutrient | Per 100g | Per Serving (1 serving (474g)) |
|---|---|---|
| Energy (Calories) | 36 kcal | 169 kcal |
| Protein | 1.2 g | 5.7 g |
| Total Carbohydrates | 3.9 g | 18.3 g |
| Dietary Fiber | 1.1 g | 5.0 g |
| Total Sugars | 0.5 g | 2.2 g |
| Total Fat | 1.9 g | 9.0 g |
| Calcium | 12.2 mg | 57.7 mg |
| Iron | 0.68 mg | 3.25 mg |
| Magnesium | 9.4 mg | 44.6 mg |
| Phosphorus | 24.8 mg | 117.9 mg |
| Potassium | 106 mg | 501 mg |
| Sodium | 132 mg | 626 mg |
| Zinc | 0.20 mg | 0.96 mg |
| Copper | 0.06 mg | 0.28 mg |
| Manganese | 0.05 mg | 0.24 mg |
| Selenium | 0.3 µg | 1.2 µg |
| Vitamin C | 1.5 mg | 7.3 mg |
| Vitamin A (RAE) | 70.9 µg | 336.6 µg |
| Vitamin E | 0.35 mg | 1.66 mg |
| Vitamin K | 2.0 µg | 9.5 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.13 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.11 mg |
| Niacin (Vitamin B3) | 0.17 mg | 0.80 mg |
| Vitamin B6 | 0.02 mg | 0.11 mg |
| Folate (DFE) | 16.4 µg | 77.7 µg |
| Choline | 5.1 mg | 24.0 mg |
