Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked adzuki beans | 420 g | Sweet, Astringent · Neutral |
 Carrots, diced | 300 g | Sweet, Bitter · Heating |
 Celery, sliced | 120 g | Astringent, Bitter, Salty · Cooling |
 Fresh thyme | 4 g | Pungent · 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 carrots and sliced celery.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh thyme; 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 Carrot Herb 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 Carrot Herb Pot
| Nutrient | Per 100g | Per Serving (1 serving (330g)) |
|---|---|---|
| Energy (Calories) | 128 kcal | 424 kcal |
| Protein | 6.7 g | 22.0 g |
| Total Carbohydrates | 22.6 g | 74.7 g |
| Dietary Fiber | 4.9 g | 16.1 g |
| Total Sugars | 1.2 g | 4.0 g |
| Total Fat | 1.7 g | 5.5 g |
| Calcium | 36.6 mg | 120.8 mg |
| Iron | 1.88 mg | 6.22 mg |
| Magnesium | 45.8 mg | 151.1 mg |
| Phosphorus | 132.8 mg | 438.3 mg |
| Potassium | 501 mg | 1654 mg |
| Sodium | 173 mg | 571 mg |
| Zinc | 1.69 mg | 5.58 mg |
| Copper | 0.37 mg | 1.22 mg |
| Manganese | 0.61 mg | 2.00 mg |
| Selenium | 1.1 µg | 3.5 µg |
| Vitamin C | 2.1 mg | 7.0 mg |
| Vitamin A (RAE) | 193.0 µg | 636.8 µg |
| Vitamin E | 0.40 mg | 1.31 mg |
| Vitamin K | 6.5 µg | 21.4 µg |
| Thiamin (Vitamin B1) | 0.16 mg | 0.54 mg |
| Riboflavin (Vitamin B2) | 0.09 mg | 0.30 mg |
| Niacin (Vitamin B3) | 1.11 mg | 3.65 mg |
| Vitamin B6 | 0.15 mg | 0.50 mg |
| Folate (DFE) | 205.7 µg | 678.7 µg |
| Choline | 2.6 mg | 8.6 mg |
