Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed until clear | 100 g | Sweet · Cooling |
 Mung beans, split and rinsed | 95 g | Sweet, Astringent · Cooling |
 Carrots, peeled and finely diced | 160 g | Sweet, Bitter · Heating |
 Ghee, for finishing | 12 g | Sweet · Cooling |
 Rock salt, finely ground | 3 g | Salty · Cooling |
| Water, freshly boiled | 1450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Set aside 1450 ml (about 6 cups) freshly boiled water for Carrot Mung Peya, reserving about 60 ml to correct the final consistency.
- Cook the rice, mung, and carrot until all three are spoon-soft. Maintain steady low heat for 20–22 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Mash a portion against the pot and dilute with hot water. Take 6–8 minutes over moderate heat, using the stated texture and aroma as the final guide.
- Season gently and add ghee to the warm peya. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Carrot Mung Peya 5 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)
Carrot Mung Peya is deliberately soft, mild, and fluid for a light-meal day Vata: serve warm with the stated ghee and do not let it dry. Pitta: keep the seasoning mild and omit sharp sourness. Kapha: take a smaller bowl and retain the thin consistency.
USDA Nutrition Facts for Carrot Mung Peya
| Nutrient | Per 100g | Per Serving (1 serving (455g)) |
|---|---|---|
| Energy (Calories) | 48 kcal | 216 kcal |
| Protein | 1.7 g | 7.8 g |
| Total Carbohydrates | 8.5 g | 38.7 g |
| Dietary Fiber | 1.2 g | 5.3 g |
| Total Sugars | 0.8 g | 3.5 g |
| Total Fat | 0.8 g | 3.5 g |
| Calcium | 13.8 mg | 62.7 mg |
| Iron | 0.62 mg | 2.80 mg |
| Magnesium | 13.1 mg | 59.6 mg |
| Phosphorus | 28.6 mg | 130.0 mg |
| Potassium | 100 mg | 453 mg |
| Sodium | 74 mg | 338 mg |
| Zinc | 0.23 mg | 1.04 mg |
| Copper | 0.07 mg | 0.33 mg |
| Manganese | 0.13 mg | 0.58 mg |
| Selenium | 1.3 µg | 5.8 µg |
| Vitamin C | 0.8 mg | 3.5 mg |
| Vitamin A (RAE) | 79.3 µg | 360.6 µg |
| Vitamin E | 0.11 mg | 0.50 mg |
| Vitamin K | 1.7 µg | 7.7 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.32 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.09 mg |
| Niacin (Vitamin B3) | 0.43 mg | 1.98 mg |
| Vitamin B6 | 0.04 mg | 0.19 mg |
| Folate (DFE) | 55.6 µg | 252.8 µg |
| Choline | 6.3 mg | 28.9 mg |
