Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 430 g | Sweet, Astringent · Cooling |
 Zucchini, diced | 320 g | Sweet, Astringent · Cooling |
 Carrot, diced | 120 g | Sweet, Bitter · Heating |
 Fresh parsley | 20 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 kidney beans and prepare the diced zucchini and diced carrot.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh parsley; 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)
Kidney Bean Zucchini 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 Kidney Bean Zucchini Herb Pot
| Nutrient | Per 100g | Per Serving (1 serving (341g)) |
|---|---|---|
| Energy (Calories) | 76 kcal | 261 kcal |
| Protein | 3.0 g | 10.2 g |
| Total Carbohydrates | 8.4 g | 28.8 g |
| Dietary Fiber | 2.7 g | 9.3 g |
| Total Sugars | 1.1 g | 3.8 g |
| Total Fat | 3.7 g | 12.5 g |
| Calcium | 20.0 mg | 68.3 mg |
| Iron | 1.22 mg | 4.17 mg |
| Magnesium | 20.4 mg | 69.5 mg |
| Phosphorus | 55.5 mg | 189.4 mg |
| Potassium | 219 mg | 749 mg |
| Sodium | 221 mg | 755 mg |
| Zinc | 0.44 mg | 1.50 mg |
| Copper | 0.09 mg | 0.32 mg |
| Manganese | 0.06 mg | 0.22 mg |
| Selenium | 0.4 µg | 1.4 µg |
| Vitamin C | 7.0 mg | 24.0 mg |
| Vitamin A (RAE) | 82.0 µg | 280.0 µg |
| Vitamin E | 0.71 mg | 2.43 mg |
| Vitamin K | 31.5 µg | 107.5 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.22 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.38 mg | 1.30 mg |
| Vitamin B6 | 0.09 mg | 0.29 mg |
| Folate (DFE) | 45.7 µg | 156.2 µg |
| Choline | 12.2 mg | 41.6 mg |
