Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Proso millet | 240 g | Sweet · Heating |
 Eggplant, diced | 240 g | Pungent, Bitter, Sweet · Heating |
 Cooked brown lentils | 250 g | Astringent, Sweet · Cooling |
 Fresh mint | 16 g | Pungent, Sweet · 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 eggplant and cooked brown lentils and fresh mint 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 Eggplant Lentil 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 Eggplant Lentil Bowl
| Nutrient | Per 100g | Per Serving (1 serving (411g)) |
|---|---|---|
| Energy (Calories) | 125 kcal | 513 kcal |
| Protein | 5.6 g | 22.9 g |
| Total Carbohydrates | 21.4 g | 88.3 g |
| Dietary Fiber | 3.4 g | 14.2 g |
| Total Sugars | 0.9 g | 3.6 g |
| Total Fat | 2.1 g | 8.5 g |
| Calcium | 13.8 mg | 57.0 mg |
| Iron | 1.65 mg | 6.78 mg |
| Magnesium | 27.9 mg | 114.7 mg |
| Phosphorus | 89.5 mg | 368.6 mg |
| Potassium | 175 mg | 722 mg |
| Sodium | 99 mg | 407 mg |
| Zinc | 0.79 mg | 3.25 mg |
| Copper | 0.25 mg | 1.01 mg |
| Manganese | 0.50 mg | 2.06 mg |
| Selenium | 0.5 µg | 1.9 µg |
| Vitamin C | 2.1 mg | 8.6 mg |
| Vitamin A (RAE) | 2.6 µg | 10.9 µg |
| Vitamin E | 0.96 mg | 3.96 mg |
| Vitamin K | 2.1 µg | 8.8 µg |
| Thiamin (Vitamin B1) | 0.20 mg | 0.83 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.34 mg |
| Niacin (Vitamin B3) | 1.20 mg | 4.96 mg |
| Vitamin B6 | 0.15 mg | 0.63 mg |
| Folate (DFE) | 89.6 µg | 368.9 µg |
| Choline | 15.8 mg | 64.9 mg |
