Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Proso millet | 250 g | Sweet · Heating |
 Carrot, diced | 190 g | Sweet, Bitter · Heating |
 Green peas | 180 g | Sweet, Astringent · Cooling |
 Fresh cilantro | 18 g | Astringent, Bitter · 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 | 850 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the proso millet and cook it with the water until tender; rest covered for eight minutes.
- Prepare the diced carrot and green peas and fresh cilantro 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 Millet Carrot Pea 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 Millet Carrot Pea Bowl
| Nutrient | Per 100g | Per Serving (1 serving (384g)) |
|---|---|---|
| Energy (Calories) | 89 kcal | 342 kcal |
| Protein | 2.6 g | 10.1 g |
| Total Carbohydrates | 15.0 g | 57.6 g |
| Dietary Fiber | 2.5 g | 9.6 g |
| Total Sugars | 1.3 g | 5.0 g |
| Total Fat | 2.1 g | 8.1 g |
| Calcium | 13.0 mg | 50.1 mg |
| Iron | 0.87 mg | 3.33 mg |
| Magnesium | 25.6 mg | 98.3 mg |
| Phosphorus | 65.0 mg | 250.2 mg |
| Potassium | 111 mg | 429 mg |
| Sodium | 114 mg | 438 mg |
| Zinc | 0.47 mg | 1.81 mg |
| Copper | 0.16 mg | 0.61 mg |
| Manganese | 0.34 mg | 1.32 mg |
| Selenium | 0.7 µg | 2.6 µg |
| Vitamin C | 6.6 mg | 25.3 mg |
| Vitamin A (RAE) | 111.6 µg | 429.4 µg |
| Vitamin E | 0.46 mg | 1.76 mg |
| Vitamin K | 9.1 µg | 35.0 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.42 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.28 mg |
| Niacin (Vitamin B3) | 1.16 mg | 4.45 mg |
| Vitamin B6 | 0.10 mg | 0.40 mg |
| Folate (DFE) | 24.7 µg | 94.9 µg |
| Choline | 4.7 mg | 18.0 mg |
