Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Pearl millet, soaked and drained | 200 g | Sweet · Heating |
 Pigeon pea, rinsed and drained | 170 g | Sweet, Astringent · Heating |
 Pumpkin, peeled and cut into small cubes | 320 g | Sweet · Cooling |
 Fresh ginger, finely grated | 9 g | Pungent · Heating |
 Ghee, for finishing | 24 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 Hemanta Bajra Urad Pumpkin Pot; bring it to a full boil, then keep it covered and hot for the additions below.
- For Hemanta Bajra Urad Pumpkin Pot, cover the pearl millet with at least three times its volume of cool water and soak for 20 minutes; drain for 2 minutes before the first heated step.
- Cook the pigeon pea until partly soft before adding the soaked pearl millet. 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 pumpkin and ginger and simmer until the winter pot becomes thick. Maintain gentle medium heat for 20–22 minutes, stirring every 3 minutes, until a thin knife slides through the largest piece without resistance.
- Season generously enough for the grains and fold in warm ghee. Leave the pan off the flame for 4 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Hemanta Bajra Urad Pumpkin Pot 4 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)
Hemanta Bajra Urad Pumpkin Pot is composed for hemanta 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 Hemanta Bajra Urad Pumpkin Pot
| Nutrient | Per 100g | Per Serving (1 serving (456g)) |
|---|---|---|
| Energy (Calories) | 86 kcal | 395 kcal |
| Protein | 3.4 g | 15.6 g |
| Total Carbohydrates | 13.8 g | 63.2 g |
| Dietary Fiber | 2.8 g | 12.6 g |
| Total Sugars | 0.6 g | 2.7 g |
| Total Fat | 2.1 g | 9.4 g |
| Calcium | 20.8 mg | 94.8 mg |
| Iron | 1.33 mg | 6.09 mg |
| Magnesium | 33.5 mg | 153.1 mg |
| Phosphorus | 73.7 mg | 336.6 mg |
| Potassium | 231 mg | 1056 mg |
| Sodium | 90 mg | 409 mg |
| Zinc | 0.62 mg | 2.84 mg |
| Copper | 0.19 mg | 0.85 mg |
| Manganese | 0.31 mg | 1.43 mg |
| Selenium | 4.1 µg | 18.9 µg |
| Vitamin C | 1.6 mg | 7.3 mg |
| Vitamin A (RAE) | 88.8 µg | 405.7 µg |
| Vitamin E | 0.25 mg | 1.14 mg |
| Vitamin K | 0.6 µg | 2.8 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.44 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.27 mg |
| Niacin (Vitamin B3) | 0.48 mg | 2.19 mg |
| Vitamin B6 | 0.07 mg | 0.31 mg |
| Folate (DFE) | 45.3 µg | 206.8 µg |
| Choline | 1.9 mg | 8.5 mg |
