Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 205 g | Sweet · Cooling |
 Pigeon pea, rinsed and drained | 160 g | Sweet, Astringent · Heating |
 Cucumber, peeled and cut into chunks | 300 g | Sweet, Astringent · Cooling |
 Fennel seeds, lightly crushed | 4 g | Sweet, Pungent, Bitter · Cooling |
 Ghee, for finishing | 16 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare 1100 ml (about 4 1/2 cups) hot water before starting Sharad Cooked Cucumber Toor Rice; keep one small ladle in reserve in case the base tightens early.
- Cook the pigeon pea until partly tender before adding the rice. Maintain low heat for 10–12 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Add cucumber and fennel and simmer until the chunks turn translucent. Maintain steady low heat for 19–21 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- For Sharad Cooked Cucumber Toor 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 soft meal and fold in ghee before a short rest. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Fluff or stir Sharad Cooked Cucumber Toor Rice once after its off-heat rest, 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 Cooked Cucumber Toor Rice 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 Cooked Cucumber Toor Rice
| Nutrient | Per 100g | Per Serving (1 serving (447g)) |
|---|---|---|
| Energy (Calories) | 84 kcal | 374 kcal |
| Protein | 2.9 g | 13.0 g |
| Total Carbohydrates | 15.5 g | 69.3 g |
| Dietary Fiber | 1.7 g | 7.4 g |
| Total Sugars | 0.3 g | 1.3 g |
| Total Fat | 1.2 g | 5.1 g |
| Calcium | 22.1 mg | 99.0 mg |
| Iron | 1.05 mg | 4.70 mg |
| Magnesium | 22.9 mg | 102.4 mg |
| Phosphorus | 51.1 mg | 228.7 mg |
| Potassium | 166 mg | 743 mg |
| Sodium | 92 mg | 410 mg |
| Zinc | 0.42 mg | 1.88 mg |
| Copper | 0.14 mg | 0.60 mg |
| Manganese | 0.31 mg | 1.40 mg |
| Selenium | 2.5 µg | 11.2 µg |
| Vitamin C | 0.5 mg | 2.3 mg |
| Vitamin A (RAE) | 8.5 µg | 37.8 µg |
| Vitamin E | 0.06 mg | 0.25 mg |
| Vitamin K | 2.8 µg | 12.7 µg |
| Thiamin (Vitamin B1) | 0.13 mg | 0.58 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.78 mg | 3.47 mg |
| Vitamin B6 | 0.05 mg | 0.23 mg |
| Folate (DFE) | 86.3 µg | 386.0 µg |
| Choline | 1.9 mg | 8.4 mg |
