Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 220 g | Sweet · Cooling |
 Mung beans, split and rinsed | 140 g | Sweet, Astringent · Cooling |
 Green beans, cut into small diamonds | 260 g | Sweet, Astringent · Cooling |
 Fresh coconut, finely grated | 65 g | Sweet · Cooling |
 Coconut oil, for finishing | 16 g | Sweet · Cooling |
 Fennel seeds, ground fresh | 4 g | Sweet, Pungent, Bitter · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 950 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring 950 ml (about 4 cups) water to a boil in a separate kettle and hold it hot, covered, so Pitta Green Bean Coconut Rice never loses its simmer.
- Cook the rice and split mung until nearly tender, then scatter in the bean diamonds. Maintain steady low heat for 12–14 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Grind the coconut with fennel and hot broth, and fold the paste through the pot while the beans soften. Work in 5 short pulses, pausing between them so the mixture stays cool and retains the intended texture.
- For Pitta Green Bean Coconut Rice, 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 complete rice meal and finish it off the heat with coconut oil. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Pitta Green Bean Coconut Rice 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 Green Bean Coconut Rice 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 Green Bean Coconut Rice
| Nutrient | Per 100g | Per Serving (1 serving (414g)) |
|---|---|---|
| Energy (Calories) | 106 kcal | 439 kcal |
| Protein | 3.4 g | 14.2 g |
| Total Carbohydrates | 17.7 g | 73.4 g |
| Dietary Fiber | 2.4 g | 10.0 g |
| Total Sugars | 1.3 g | 5.5 g |
| Total Fat | 2.5 g | 10.5 g |
| Calcium | 25.9 mg | 107.3 mg |
| Iron | 1.44 mg | 5.99 mg |
| Magnesium | 25.9 mg | 107.6 mg |
| Phosphorus | 57.8 mg | 239.6 mg |
| Potassium | 172 mg | 711 mg |
| Sodium | 100 mg | 413 mg |
| Zinc | 0.47 mg | 1.93 mg |
| Copper | 0.14 mg | 0.60 mg |
| Manganese | 0.28 mg | 1.17 mg |
| Selenium | 3.2 µg | 13.2 µg |
| Vitamin C | 2.5 mg | 10.4 mg |
| Vitamin A (RAE) | 6.0 µg | 24.9 µg |
| Vitamin E | 0.17 mg | 0.70 mg |
| Vitamin K | 7.5 µg | 31.2 µg |
| Thiamin (Vitamin B1) | 0.15 mg | 0.60 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.18 mg |
| Niacin (Vitamin B3) | 0.90 mg | 3.72 mg |
| Vitamin B6 | 0.08 mg | 0.33 mg |
| Folate (DFE) | 110.3 µg | 457.3 µg |
| Choline | 11.9 mg | 49.4 mg |
