Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 220 g | Sweet · Cooling |
 Mung sprouts, rinsed and drained | 240 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into fine matchsticks | 180 g | Sweet, Bitter · Heating |
 Fresh coconut, finely grated | 55 g | Sweet · Cooling |
 Coconut oil, for finishing | 16 g | Sweet · Cooling |
 Coriander seeds, ground | 5 g | Astringent, Bitter, Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 720 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring 720 ml (about 3 cups) water to a boil in a separate kettle and hold it hot, covered, so Pitta Cooked Sprout Rice Bowl never loses its simmer.
- Cook the rice with ground coriander until the grains are almost tender. Maintain moderate heat for 12–14 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Lay the carrot matchsticks and mung sprouts over the rice, cover, and steam them until fully cooked but still distinct. Maintain a steady steam for 4–6 minutes and check until the vegetables are hot through and bend without tasting raw.
- For Pitta Cooked Sprout Rice Bowl, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Fold in the grated coconut, coconut oil, and salt, and serve the complete bowl warm. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Pitta Cooked Sprout Rice Bowl 7 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)
Pitta Cooked Sprout Rice Bowl is a mild complete meal designed to settle excess pitta Vata: serve warm rather than cool and add a little ghee if dryness appears. Pitta: keep chilies, strong sourness, and hard browning out of the preparation. Kapha: reduce the grain portion and add black pepper only if tolerated.
USDA Nutrition Facts for Pitta Cooked Sprout Rice Bowl
| Nutrient | Per 100g | Per Serving (1 serving (360g)) |
|---|---|---|
| Energy (Calories) | 90 kcal | 325 kcal |
| Protein | 1.9 g | 6.8 g |
| Total Carbohydrates | 15.2 g | 54.6 g |
| Dietary Fiber | 1.3 g | 4.8 g |
| Total Sugars | 1.5 g | 5.5 g |
| Total Fat | 2.6 g | 9.4 g |
| Calcium | 15.1 mg | 54.5 mg |
| Iron | 1.00 mg | 3.60 mg |
| Magnesium | 11.7 mg | 42.1 mg |
| Phosphorus | 36.7 mg | 132.1 mg |
| Potassium | 100 mg | 362 mg |
| Sodium | 121 mg | 435 mg |
| Zinc | 0.33 mg | 1.18 mg |
| Copper | 0.09 mg | 0.33 mg |
| Manganese | 0.22 mg | 0.80 mg |
| Selenium | 2.9 µg | 10.4 µg |
| Vitamin C | 3.1 mg | 11.3 mg |
| Vitamin A (RAE) | 104.5 µg | 376.4 µg |
| Vitamin E | 0.17 mg | 0.61 mg |
| Vitamin K | 7.2 µg | 25.8 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.41 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.92 mg | 3.30 mg |
| Vitamin B6 | 0.06 mg | 0.21 mg |
| Folate (DFE) | 72.7 µg | 261.6 µg |
| Choline | 4.9 mg | 17.5 mg |
