Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 210 g | Sweet · Cooling |
 Chana dal, soaked and drained | 175 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into small cubes | 300 g | Sweet, Bitter · Heating |
 Cumin seeds, whole | 5 g | Pungent, Bitter · Heating |
 Ghee, for finishing | 23 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring 1100 ml (about 4 1/2 cups) water to a boil in a separate kettle and hold it hot, covered, so Hemanta Rice Chana Carrot Meal never loses its simmer.
- For Hemanta Rice Chana Carrot Meal, cover the chana dal with at least three times its volume of cool water and soak for 30 minutes; drain for 2 minutes before the first heated step.
- Cook the soaked chana dal until almost tender before adding rice. Maintain gentle medium heat for 11–13 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Add the carrot and cumin and simmer until the grains become soft. Maintain low heat for 20–22 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Season the golden winter meal and fold in warm ghee. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Hemanta Rice Chana Carrot Meal 3 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 Rice Chana Carrot Meal 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 Rice Chana Carrot Meal
| Nutrient | Per 100g | Per Serving (1 serving (454g)) |
|---|---|---|
| Energy (Calories) | 97 kcal | 440 kcal |
| Protein | 3.1 g | 14.1 g |
| Total Carbohydrates | 16.5 g | 74.8 g |
| Dietary Fiber | 1.4 g | 6.5 g |
| Total Sugars | 0.8 g | 3.6 g |
| Total Fat | 2.0 g | 9.0 g |
| Calcium | 18.6 mg | 84.3 mg |
| Iron | 1.24 mg | 5.64 mg |
| Magnesium | 19.9 mg | 90.3 mg |
| Phosphorus | 52.4 mg | 237.8 mg |
| Potassium | 140 mg | 638 mg |
| Sodium | 100 mg | 455 mg |
| Zinc | 0.45 mg | 2.07 mg |
| Copper | 0.04 mg | 0.19 mg |
| Manganese | 0.16 mg | 0.72 mg |
| Selenium | 1.8 µg | 8.1 µg |
| Vitamin C | 1.0 mg | 4.5 mg |
| Vitamin A (RAE) | 148.7 µg | 675.4 µg |
| Vitamin E | 0.17 mg | 0.77 mg |
| Vitamin K | 2.3 µg | 10.5 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.36 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.66 mg | 3.00 mg |
| Vitamin B6 | 0.04 mg | 0.20 mg |
| Folate (DFE) | 47.9 µg | 217.6 µg |
| Choline | 2.5 mg | 11.2 mg |
