Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 205 g | Sweet · Cooling |
 Chana dal, soaked and drained | 175 g | Sweet, Astringent · Cooling |
 Yam, peeled and cut into small cubes | 320 g | Sweet · Cooling |
 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
- For Shishira Rice Yam Chana Pot, 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.
- For Shishira Rice Yam Chana Pot, cover the chana dal with at least three times its volume of cool water and soak for 20 minutes; drain for 2 minutes before the first heated step.
- Bring the soaked chana dal close to tenderness, then stir the rice into its broth. Keep the pan over steady low heat for 2–3 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Add yam and cumin and simmer until the root pieces yield easily. Maintain moderate heat for 20–22 minutes, stirring every 5 minutes, until a thin knife slides through the largest piece without resistance.
- Season the pot and fold in ghee for a warming late-winter finish. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Shishira Rice Yam Chana Pot 7 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 Rice Yam Chana Pot 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 Rice Yam Chana Pot
| Nutrient | Per 100g | Per Serving (1 serving (458g)) |
|---|---|---|
| Energy (Calories) | 109 kcal | 499 kcal |
| Protein | 3.2 g | 14.6 g |
| Total Carbohydrates | 19.4 g | 88.9 g |
| Dietary Fiber | 1.7 g | 7.7 g |
| Total Sugars | 0.1 g | 0.5 g |
| Total Fat | 1.9 g | 8.9 g |
| Calcium | 15.9 mg | 72.8 mg |
| Iron | 1.26 mg | 5.79 mg |
| Magnesium | 21.3 mg | 97.8 mg |
| Phosphorus | 55.5 mg | 254.2 mg |
| Potassium | 229 mg | 1049 mg |
| Sodium | 90 mg | 411 mg |
| Zinc | 0.45 mg | 2.06 mg |
| Copper | 0.06 mg | 0.29 mg |
| Manganese | 0.20 mg | 0.92 mg |
| Selenium | 1.8 µg | 8.4 µg |
| Vitamin C | 3.0 mg | 13.8 mg |
| Vitamin A (RAE) | 11.9 µg | 54.7 µg |
| Vitamin E | 0.12 mg | 0.54 mg |
| Vitamin K | 0.5 µg | 2.5 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.39 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.06 mg |
| Niacin (Vitamin B3) | 0.58 mg | 2.65 mg |
| Vitamin B6 | 0.07 mg | 0.32 mg |
| Folate (DFE) | 47.3 µg | 216.9 µg |
| Choline | 3.9 mg | 17.8 mg |
