Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Pearled barley | 250 g | Sweet, Astringent · Cooling |
 Carrot, diced | 190 g | Sweet, Bitter · Heating |
 Celery, sliced | 140 g | Astringent, Bitter, Salty · Cooling |
 Cooked chickpeas | 220 g | Sweet, Astringent · Cooling |
 Olive oil | 20 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 24 g | Sour · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 1000 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the pearled barley and cook it with the water until tender; rest covered for eight minutes.
- Prepare the diced carrot and sliced celery and cooked chickpeas and cook any raw vegetable topping until just tender.
- Toast the cumin, then whisk it with the olive oil, fresh lemon juice, and rock salt.
- Divide the warm grain among bowls and arrange the toppings over it.
- Spoon over the dressing immediately and serve the bowl warm, not chilled.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international warm-grain-bowl recipe)
Warm Barley Carrot Celery Bowl is assembled and served warm, with oil-citrus dressing added at the end. 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 Warm Barley Carrot Celery Bowl
| Nutrient | Per 100g | Per Serving (1 serving (462g)) |
|---|---|---|
| Energy (Calories) | 89 kcal | 410 kcal |
| Protein | 2.9 g | 13.2 g |
| Total Carbohydrates | 14.4 g | 66.4 g |
| Dietary Fiber | 3.6 g | 16.9 g |
| Total Sugars | 1.3 g | 5.8 g |
| Total Fat | 2.5 g | 11.7 g |
| Calcium | 19.9 mg | 91.9 mg |
| Iron | 0.98 mg | 4.51 mg |
| Magnesium | 26.6 mg | 123.2 mg |
| Phosphorus | 60.6 mg | 280.5 mg |
| Potassium | 150 mg | 696 mg |
| Sodium | 127 mg | 589 mg |
| Zinc | 0.59 mg | 2.74 mg |
| Copper | 0.12 mg | 0.56 mg |
| Manganese | 0.29 mg | 1.35 mg |
| Selenium | 5.6 µg | 25.7 µg |
| Vitamin C | 1.7 mg | 7.7 mg |
| Vitamin A (RAE) | 87.7 µg | 406.0 µg |
| Vitamin E | 0.53 mg | 2.43 mg |
| Vitamin K | 5.8 µg | 26.6 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.51 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.81 mg | 3.75 mg |
| Vitamin B6 | 0.08 mg | 0.37 mg |
| Folate (DFE) | 25.5 µg | 117.8 µg |
| Choline | 6.2 mg | 28.7 mg |
