Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Sorghum grains, soaked and drained | 200 g | Sweet, Astringent · Cooling |
 Mung beans, split and rinsed | 175 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into small cubes | 310 g | Sweet, Bitter · Heating |
 Cumin seeds, whole | 5 g | Pungent, Bitter · Heating |
 Ghee, for finishing | 23 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1100 ml (about 4 1/2 cups) water for Shishira Jowar Carrot Mung; bring it to a full boil, then keep it covered and hot for the additions below.
- For Shishira Jowar Carrot Mung, cover the sorghum grains with at least three times its volume of cool water and soak for 30 minutes; drain for 2 minutes before the first heated step.
- Cook the sorghum and mung together until their centers yield. Maintain medium-low heat for 18–20 minutes, stirring every 4 minutes, until a grain pressed between two fingers has no chalky center.
- Add carrot and cumin and simmer beneath a snug lid. Maintain gentle medium heat for 13–15 minutes, stirring every 5 minutes, until a thin knife slides through the largest piece without resistance.
- Season the warming meal, fold in ghee, and serve promptly. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Shishira Jowar Carrot Mung 4 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 Jowar Carrot Mung 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 Jowar Carrot Mung
| Nutrient | Per 100g | Per Serving (1 serving (454g)) |
|---|---|---|
| Energy (Calories) | 89 kcal | 403 kcal |
| Protein | 3.7 g | 16.7 g |
| Total Carbohydrates | 15.7 g | 71.4 g |
| Dietary Fiber | 2.8 g | 12.8 g |
| Total Sugars | 1.7 g | 7.9 g |
| Total Fat | 1.9 g | 8.4 g |
| Calcium | 24.3 mg | 110.2 mg |
| Iron | 1.25 mg | 5.69 mg |
| Magnesium | 40.0 mg | 181.8 mg |
| Phosphorus | 74.5 mg | 338.6 mg |
| Potassium | 220 mg | 997 mg |
| Sodium | 102 mg | 462 mg |
| Zinc | 0.50 mg | 2.28 mg |
| Copper | 0.14 mg | 0.63 mg |
| Manganese | 0.31 mg | 1.41 mg |
| Selenium | 2.2 µg | 9.8 µg |
| Vitamin C | 1.5 mg | 6.8 mg |
| Vitamin A (RAE) | 153.8 µg | 698.9 µg |
| Vitamin E | 0.26 mg | 1.20 mg |
| Vitamin K | 3.2 µg | 14.7 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.50 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.20 mg |
| Niacin (Vitamin B3) | 0.80 mg | 3.65 mg |
| Vitamin B6 | 0.11 mg | 0.50 mg |
| Folate (DFE) | 65.7 µg | 298.3 µg |
| Choline | 11.3 mg | 51.2 mg |
