Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Spinach leaves, washed and chopped | 400 g | Astringent, Sweet · Cooling |
 Chickpeas, soaked overnight and drained | 240 g | Sweet, Astringent · Cooling |
 Tomatoes, finely chopped | 160 g | Sour, Sweet · Heating |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Black pepper, freshly cracked | 4 g | Pungent · Heating |
 Ghee, for the pot | 18 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 760 g | Whole culinary ingredient |
Step-by-Step Preparation
- Set aside 760 ml (about 3 1/4 cups) freshly boiled water for Rajasthani Spinach Chickpea Curry, reserving about 60 ml to correct the final consistency.
- For Rajasthani Spinach Chickpea Curry, cover the chickpeas with at least three times its volume of cool water and soak for 8–12 hours; drain for 2 minutes before the first heated step.
- Cook the soaked chickpeas until soft enough to crush between two fingers. Use a pressure cooker at steady pressure for 25–30 minutes, or keep a covered pot at a gentle simmer for 60–75 minutes, until one bean mashes completely between two fingers.
- Reserve their broth. Work over medium-low heat for 7–9 minutes; continue once a spoon drawn across the base leaves a trail that closes slowly.
- Collapse the chopped tomatoes in ghee with cumin and pepper before wilting in the spinach. Allow 5–7 minutes at gentle medium heat, checking whether the leaves wilt but still retain their color.
- Add the chickpeas and enough reserved broth for a thick curry, simmer the flavors together. Use a pressure cooker at steady pressure for 25–30 minutes, or keep a covered pot at a gentle simmer for 60–75 minutes, until one bean mashes completely between two fingers.
- Season at the end. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Rajasthani Spinach Chickpea Curry for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Spinach lightens a hearty chickpea curry while pepper keeps it warming Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: keep the sharp spices modest and favor coriander or fennel. Kapha: use a smaller portion and sharpen the seasoning with ginger or black pepper.
USDA Nutrition Facts for Rajasthani Spinach Chickpea Curry
| Nutrient | Per 100g | Per Serving (1 serving (397g)) |
|---|---|---|
| Energy (Calories) | 51 kcal | 202 kcal |
| Protein | 2.1 g | 8.4 g |
| Total Carbohydrates | 5.4 g | 21.6 g |
| Dietary Fiber | 1.8 g | 7.3 g |
| Total Sugars | 1.1 g | 4.2 g |
| Total Fat | 2.7 g | 10.5 g |
| Calcium | 37.9 mg | 150.5 mg |
| Iron | 1.31 mg | 5.20 mg |
| Magnesium | 29.6 mg | 117.7 mg |
| Phosphorus | 40.0 mg | 158.9 mg |
| Potassium | 213 mg | 846 mg |
| Sodium | 154 mg | 611 mg |
| Zinc | 0.38 mg | 1.53 mg |
| Copper | 0.10 mg | 0.39 mg |
| Manganese | 0.28 mg | 1.10 mg |
| Selenium | 0.8 µg | 3.1 µg |
| Vitamin C | 8.6 mg | 34.3 mg |
| Vitamin A (RAE) | 132.1 µg | 525.1 µg |
| Vitamin E | 0.92 mg | 3.66 mg |
| Vitamin K | 124.4 µg | 494.3 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.16 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.24 mg |
| Niacin (Vitamin B3) | 0.33 mg | 1.30 mg |
| Vitamin B6 | 0.08 mg | 0.31 mg |
| Folate (DFE) | 73.3 µg | 291.5 µg |
| Choline | 11.9 mg | 47.2 mg |
