Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed until clear | 120 g | Sweet · Cooling |
 Carrots, peeled and finely diced | 180 g | Sweet, Bitter · Heating |
 Ghee, for finishing | 10 g | Sweet · Cooling |
 Rock salt, finely ground | 3 g | Salty · Cooling |
| Water, freshly boiled | 1450 g | Whole culinary ingredient |
Step-by-Step Preparation
- For Carrot Rice Peya, heat 1450 ml (about 6 cups) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Simmer the rice and carrot dice until both become extremely soft. Maintain gentle medium heat for 18–20 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Press several carrot pieces against the pot to tint the broth. Aim for an even 3–4 mm thickness; repair cracks before the piece reaches the hot surface.
- Season the loose peya and finish it with ghee. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Carrot Rice Peya 4 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 Rice 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 Rice Peya
| Nutrient | Per 100g | Per Serving (1 serving (440g)) |
|---|---|---|
| Energy (Calories) | 34 kcal | 150 kcal |
| Protein | 0.6 g | 2.6 g |
| Total Carbohydrates | 6.4 g | 28.3 g |
| Dietary Fiber | 0.4 g | 1.7 g |
| Total Sugars | 0.5 g | 2.2 g |
| Total Fat | 0.6 g | 2.8 g |
| Calcium | 7.8 mg | 34.4 mg |
| Iron | 0.32 mg | 1.43 mg |
| Magnesium | 3.8 mg | 16.5 mg |
| Phosphorus | 11.4 mg | 50.3 mg |
| Potassium | 41 mg | 179 mg |
| Sodium | 77 mg | 338 mg |
| Zinc | 0.11 mg | 0.47 mg |
| Copper | 0.03 mg | 0.12 mg |
| Manganese | 0.09 mg | 0.39 mg |
| Selenium | 1.0 µg | 4.6 µg |
| Vitamin C | 0.6 mg | 2.7 mg |
| Vitamin A (RAE) | 90.0 µg | 396.7 µg |
| Vitamin E | 0.09 mg | 0.41 mg |
| Vitamin K | 1.4 µg | 6.2 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.20 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.04 mg |
| Niacin (Vitamin B3) | 0.39 mg | 1.70 mg |
| Vitamin B6 | 0.03 mg | 0.11 mg |
| Folate (DFE) | 28.3 µg | 124.7 µg |
| Choline | 1.4 mg | 6.3 mg |
