Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice | 125 g | Sweet · Cooling |
 Fresh ginger, sliced | 4 g | Pungent · Heating |
 Rock salt | 3 g | Salty · Cooling |
| Water | 1350 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the rice well; soak for 15 minutes, then drain.
- Bring the measured water to a boil and stir in the grain with sliced fresh ginger.
- Lower the heat and simmer uncovered, stirring from time to time, until the grains are broken and suspended in ample broth.
- Add the rock salt, whisk briefly to even the texture, and serve warm without reheating repeatedly.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical peya preparation tradition)
Peya (Thin Gruel) uses prolonged cooking and ample moisture for a gentle texture. Vata: take it warm and add ghee only if desired. Pitta: serve plain or with coriander. Kapha: keep the serving small and season with dry ginger.
USDA Nutrition Facts for Peya (Thin Gruel)
| Nutrient | Per 100g | Per Serving (1 serving (370g)) |
|---|---|---|
| Energy (Calories) | 31 kcal | 115 kcal |
| Protein | 0.6 g | 2.2 g |
| Total Carbohydrates | 6.8 g | 25.2 g |
| Dietary Fiber | 0.1 g | 0.4 g |
| Total Sugars | 0.01 g | 0.05 g |
| Total Fat | 0.06 g | 0.2 g |
| Calcium | 5.2 mg | 19.2 mg |
| Iron | 0.37 mg | 1.36 mg |
| Magnesium | 3.1 mg | 11.6 mg |
| Phosphorus | 9.8 mg | 36.3 mg |
| Potassium | 11 mg | 40 mg |
| Sodium | 83 mg | 306 mg |
| Zinc | 0.10 mg | 0.38 mg |
| Copper | 0.03 mg | 0.10 mg |
| Manganese | 0.09 mg | 0.34 mg |
| Selenium | 1.3 µg | 4.7 µg |
| Vitamin C | 0.01 mg | 0.05 mg |
| Vitamin E | 0.01 mg | 0.04 mg |
| Vitamin K | 0.01 µg | 0.03 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.18 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.36 mg | 1.32 mg |
| Vitamin B6 | 0.01 mg | 0.05 mg |
| Folate (DFE) | 32.7 µg | 121.0 µg |
| Choline | 0.6 mg | 2.1 mg |
