Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked adzuki beans | 420 g | Sweet, Astringent · Neutral |
 Green bell pepper, diced | 260 g | Sweet, Astringent, Pungent · Heating |
 Carrot, diced | 120 g | Sweet, Bitter · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked adzuki beans and prepare the diced green bell pepper and diced carrot.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and dried oregano; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Adzuki Bell Pepper Pot is a thoroughly cooked bean main with a moist sauce. 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 Adzuki Bell Pepper Pot
| Nutrient | Per 100g | Per Serving (1 serving (319g)) |
|---|---|---|
| Energy (Calories) | 130 kcal | 415 kcal |
| Protein | 6.8 g | 21.9 g |
| Total Carbohydrates | 22.8 g | 72.8 g |
| Dietary Fiber | 4.9 g | 15.7 g |
| Total Sugars | 0.9 g | 3.0 g |
| Total Fat | 1.7 g | 5.4 g |
| Calcium | 33.9 mg | 108.4 mg |
| Iron | 1.98 mg | 6.34 mg |
| Magnesium | 46.7 mg | 149.4 mg |
| Phosphorus | 134.0 mg | 428.4 mg |
| Potassium | 485 mg | 1549 mg |
| Sodium | 162 mg | 518 mg |
| Zinc | 1.73 mg | 5.52 mg |
| Copper | 0.38 mg | 1.23 mg |
| Manganese | 0.63 mg | 2.00 mg |
| Selenium | 1.1 µg | 3.4 µg |
| Vitamin C | 16.9 mg | 54.1 mg |
| Vitamin A (RAE) | 82.7 µg | 264.4 µg |
| Vitamin E | 0.46 mg | 1.48 mg |
| Vitamin K | 5.1 µg | 16.2 µg |
| Thiamin (Vitamin B1) | 0.17 mg | 0.54 mg |
| Riboflavin (Vitamin B2) | 0.09 mg | 0.27 mg |
| Niacin (Vitamin B3) | 1.08 mg | 3.44 mg |
| Vitamin B6 | 0.18 mg | 0.57 mg |
| Folate (DFE) | 208.6 µg | 667.2 µg |
| Choline | 2.1 mg | 6.7 mg |
