Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Amaranth grain, rinsed in a fine sieve | 205 g | Sweet, Astringent · Neutral |
 Pigeon pea, rinsed and drained | 170 g | Sweet, Astringent · Heating |
 Carrots, peeled and cut into small cubes | 310 g | Sweet, Bitter · Heating |
 Cumin seeds, whole | 5 g | Pungent, Bitter · Heating |
 Ghee, for finishing | 22 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- For Shishira Amaranth Carrot Toor, heat 1100 ml (about 4 1/2 cups) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Cook the pigeon pea until half tender before adding amaranth. Maintain moderate heat for 10–12 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Add carrot and cumin and simmer as the tiny grains thicken. Maintain medium-low heat for 13–15 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- For Shishira Amaranth Carrot Toor, 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, fold in ghee, and keep the late-winter meal moist. Leave the pan off the flame for 4 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Shishira Amaranth Carrot Toor 3 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)
Shishira Amaranth Carrot Toor is composed for shishira 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 Shishira Amaranth Carrot Toor
| Nutrient | Per 100g | Per Serving (1 serving (454g)) |
|---|---|---|
| Energy (Calories) | 93 kcal | 421 kcal |
| Protein | 3.8 g | 17.1 g |
| Total Carbohydrates | 15.0 g | 68.1 g |
| Dietary Fiber | 2.7 g | 12.1 g |
| Total Sugars | 1.0 g | 4.6 g |
| Total Fat | 2.2 g | 10.2 g |
| Calcium | 40.2 mg | 182.7 mg |
| Iron | 1.58 mg | 7.19 mg |
| Magnesium | 48.8 mg | 221.5 mg |
| Phosphorus | 104.6 mg | 475.0 mg |
| Potassium | 247 mg | 1123 mg |
| Sodium | 102 mg | 464 mg |
| Zinc | 0.64 mg | 2.92 mg |
| Copper | 0.17 mg | 0.79 mg |
| Manganese | 0.58 mg | 2.62 mg |
| Selenium | 2.9 µg | 13.2 µg |
| Vitamin C | 1.5 mg | 6.8 mg |
| Vitamin A (RAE) | 153.0 µg | 694.5 µg |
| Vitamin E | 0.59 mg | 2.67 mg |
| Vitamin K | 2.4 µg | 10.8 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.39 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.23 mg |
| Niacin (Vitamin B3) | 0.56 mg | 2.55 mg |
| Vitamin B6 | 0.12 mg | 0.54 mg |
| Folate (DFE) | 55.2 µg | 250.7 µg |
| Choline | 9.7 mg | 44.1 mg |
