Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Pearled barley, soaked and drained | 205 g | Sweet, Astringent · Cooling |
 Green peas, thawed | 180 g | Sweet, Astringent · Cooling |
 Zucchini, cut into small cubes | 310 g | Sweet, Astringent · Cooling |
 Fennel seeds, lightly crushed | 4 g | Sweet, Pungent, Bitter · Cooling |
 Olive oil, for finishing | 15 g | Sweet, Bitter, Astringent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring 1100 ml (about 4 1/2 cups) water to a boil in a separate kettle and hold it hot, covered, so Sharad Barley Zucchini Dill never loses its simmer.
- For Sharad Barley Zucchini Dill, cover the pearled barley with at least three times its volume of cool water and soak for 20 minutes; drain for 2 minutes before the first heated step.
- Cook the soaked barley until almost tender and add the peas. Maintain low heat for 10–12 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Fold in the zucchini and fennel and simmer until the cubes soften. Maintain steady low heat for 19–21 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Season with olive oil and chopped dill after removing the pot from heat. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Sharad Barley Zucchini Dill 6 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)
Sharad Barley Zucchini Dill is composed for sharad with seasonal texture, produce, and seasoning Vata: serve warm and keep enough moisture in the grains. Pitta: moderate pungency and avoid hard browning. Kapha: favor the vegetable portion and use only the stated fat.
USDA Nutrition Facts for Sharad Barley Zucchini Dill
| Nutrient | Per 100g | Per Serving (1 serving (454g)) |
|---|---|---|
| Energy (Calories) | 59 kcal | 268 kcal |
| Protein | 2.2 g | 9.9 g |
| Total Carbohydrates | 10.4 g | 47.1 g |
| Dietary Fiber | 2.8 g | 12.6 g |
| Total Sugars | 1.1 g | 4.9 g |
| Total Fat | 1.2 g | 5.5 g |
| Calcium | 13.4 mg | 61.0 mg |
| Iron | 0.66 mg | 3.00 mg |
| Magnesium | 22.8 mg | 103.6 mg |
| Phosphorus | 48.0 mg | 218.2 mg |
| Potassium | 123 mg | 561 mg |
| Sodium | 91 mg | 414 mg |
| Zinc | 0.50 mg | 2.29 mg |
| Copper | 0.09 mg | 0.41 mg |
| Manganese | 0.30 mg | 1.38 mg |
| Selenium | 4.5 µg | 20.3 µg |
| Vitamin C | 7.1 mg | 32.1 mg |
| Vitamin A (RAE) | 5.6 µg | 25.4 µg |
| Vitamin E | 0.32 mg | 1.45 mg |
| Vitamin K | 3.9 µg | 17.9 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.49 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.28 mg |
| Niacin (Vitamin B3) | 0.82 mg | 3.71 mg |
| Vitamin B6 | 0.08 mg | 0.37 mg |
| Folate (DFE) | 12.7 µg | 57.6 µg |
| Choline | 4.4 mg | 20.2 mg |
