Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 210 g | Sweet · Cooling |
 Mung beans, split and rinsed | 160 g | Sweet, Astringent · Cooling |
 Cucumber, peeled and cut into chunks | 280 g | Sweet, Astringent · Cooling |
 Ghee, for finishing | 18 g | Sweet · Cooling |
 Coriander seeds, ground | 5 g | Astringent, Bitter, Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- For Pitta Cucumber Mung Rice Bowl, heat 1200 ml (about 5 cups) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Simmer the rice and split mung until partly soft before adding the cucumber chunks and coriander. Maintain gentle medium heat for 10–12 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Continue gently until the cooked cucumber turns translucent and the grains become tender. Continue over low heat for 13–15 minutes, stopping when a grain pressed between two fingers has no chalky center.
- For Pitta Cucumber Mung 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.
- Season the mild bowl, stir in ghee away from fierce heat, and serve it warm rather than steaming. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Pitta Cucumber Mung Rice Bowl 5 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 Cucumber Mung 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 Cucumber Mung Rice Bowl
| Nutrient | Per 100g | Per Serving (1 serving (469g)) |
|---|---|---|
| Energy (Calories) | 82 kcal | 384 kcal |
| Protein | 3.0 g | 13.9 g |
| Total Carbohydrates | 15.0 g | 70.3 g |
| Dietary Fiber | 1.7 g | 8.1 g |
| Total Sugars | 0.8 g | 3.9 g |
| Total Fat | 1.2 g | 5.6 g |
| Calcium | 20.7 mg | 97.0 mg |
| Iron | 1.14 mg | 5.36 mg |
| Magnesium | 22.4 mg | 105.0 mg |
| Phosphorus | 48.8 mg | 229.2 mg |
| Potassium | 144 mg | 678 mg |
| Sodium | 87 mg | 410 mg |
| Zinc | 0.40 mg | 1.87 mg |
| Copper | 0.12 mg | 0.56 mg |
| Manganese | 0.23 mg | 1.06 mg |
| Selenium | 2.5 µg | 11.7 µg |
| Vitamin C | 0.9 mg | 4.1 mg |
| Vitamin A (RAE) | 9.3 µg | 43.7 µg |
| Vitamin E | 0.10 mg | 0.46 mg |
| Vitamin K | 3.3 µg | 15.5 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.57 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.68 mg | 3.20 mg |
| Vitamin B6 | 0.06 mg | 0.27 mg |
| Folate (DFE) | 97.6 µg | 458.1 µg |
| Choline | 10.1 mg | 47.4 mg |
