Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 210 g | Sweet · Cooling |
 Mung beans, split and rinsed | 170 g | Sweet, Astringent · Cooling |
 Cucumber, peeled and cut into chunks | 300 g | Sweet, Astringent · Cooling |
 Coriander seeds, ground | 6 g | Astringent, Bitter, Sweet · Cooling |
 Ghee, for finishing | 16 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1100 ml (about 4 1/2 cups) water for Grishma Cooked Cucumber Rice Mung; bring it to a full boil, then keep it covered and hot for the additions below.
- Cook the rice and split mung until partly tender. Maintain medium-low heat for 11–13 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Add the cucumber chunks and coriander and simmer until translucent. Maintain gentle medium heat for 20–22 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- For Grishma Cooked Cucumber Rice Mung, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Season the mild summer meal and fold in ghee after lowering the heat. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Grishma Cooked Cucumber Rice Mung 6 minutes covered off the burner; check the final consistency and serve it warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Grishma Cooked Cucumber Rice Mung is composed for grishma with seasonal texture, produce, and seasoning Vata: serve warm and keep enough moisture in the grains. Pitta: moderate pungency and avoid hard browning. Kapha: favor the vegetable portion and use only the stated fat.
USDA Nutrition Facts for Grishma Cooked Cucumber Rice Mung
| Nutrient | Per 100g | Per Serving (1 serving (451g)) |
|---|---|---|
| Energy (Calories) | 86 kcal | 390 kcal |
| Protein | 3.2 g | 14.6 g |
| Total Carbohydrates | 16.0 g | 72.1 g |
| Dietary Fiber | 1.9 g | 8.6 g |
| Total Sugars | 0.9 g | 4.1 g |
| Total Fat | 1.1 g | 5.2 g |
| Calcium | 22.6 mg | 102.1 mg |
| Iron | 1.24 mg | 5.59 mg |
| Magnesium | 24.6 mg | 110.9 mg |
| Phosphorus | 53.3 mg | 240.6 mg |
| Potassium | 159 mg | 719 mg |
| Sodium | 91 mg | 410 mg |
| Zinc | 0.43 mg | 1.96 mg |
| Copper | 0.13 mg | 0.59 mg |
| Manganese | 0.24 mg | 1.10 mg |
| Selenium | 2.7 µg | 12.0 µg |
| Vitamin C | 1.0 mg | 4.5 mg |
| Vitamin A (RAE) | 8.8 µg | 39.9 µg |
| Vitamin E | 0.10 mg | 0.47 mg |
| Vitamin K | 3.7 µg | 16.5 µg |
| Thiamin (Vitamin B1) | 0.13 mg | 0.59 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.72 mg | 3.26 mg |
| Vitamin B6 | 0.06 mg | 0.28 mg |
| Folate (DFE) | 105.0 µg | 474.1 µg |
| Choline | 11.1 mg | 50.0 mg |
