Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed until clear | 105 g | Sweet · Cooling |
 Mung beans, split and rinsed | 95 g | Sweet, Astringent · Cooling |
 Cumin seeds, ground fresh | 3 g | Pungent, 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 Mung Rice Peya, reserving about 60 ml to correct the final consistency.
- Cook the rice and split mung together until no firm centers remain. Maintain medium-low heat for 19–21 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Whisk the pot gently while adding hot water for a fluid texture. Whisk for 60 seconds, scraping the bottom and corners until no dry pockets or lumps remain.
- Stir in cumin, salt, and ghee before serving. Keep the pan over low heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Rest Mung Rice Peya 3 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)
Mung 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 Mung Rice Peya
| Nutrient | Per 100g | Per Serving (1 serving (417g)) |
|---|---|---|
| Energy (Calories) | 50 kcal | 207 kcal |
| Protein | 1.8 g | 7.7 g |
| Total Carbohydrates | 8.7 g | 36.2 g |
| Dietary Fiber | 1.0 g | 4.3 g |
| Total Sugars | 0.4 g | 1.6 g |
| Total Fat | 0.9 g | 3.6 g |
| Calcium | 13.6 mg | 56.9 mg |
| Iron | 0.78 mg | 3.23 mg |
| Magnesium | 13.9 mg | 57.8 mg |
| Phosphorus | 29.1 mg | 121.2 mg |
| Potassium | 81 mg | 340 mg |
| Sodium | 75 mg | 311 mg |
| Zinc | 0.24 mg | 1.00 mg |
| Copper | 0.08 mg | 0.32 mg |
| Manganese | 0.13 mg | 0.56 mg |
| Selenium | 1.4 µg | 6.0 µg |
| Vitamin C | 0.3 mg | 1.2 mg |
| Vitamin A (RAE) | 6.5 µg | 27.1 µg |
| Vitamin E | 0.06 mg | 0.26 mg |
| Vitamin K | 0.6 µg | 2.5 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.30 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.40 mg | 1.67 mg |
| Vitamin B6 | 0.03 mg | 0.14 mg |
| Folate (DFE) | 60.0 µg | 250.1 µg |
| Choline | 6.1 mg | 25.6 mg |
