Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked adzuki beans | 430 g | Sweet, Astringent · Neutral |
 Fresh parsley | 24 g | Pungent, Bitter · Heating |
 Coriander seeds | 3 g | Astringent, Bitter, Sweet · Cooling |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked adzuki beans until fully tender, then let it cool from hot to warm.
- Prepare the fresh parsley and coriander seeds.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Adzuki Parsley Dip is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Adzuki Parsley Dip
| Nutrient | Per 100g | Per Serving (1 serving (72g)) |
|---|---|---|
| Energy (Calories) | 287 kcal | 208 kcal |
| Protein | 15.1 g | 10.9 g |
| Total Carbohydrates | 47.8 g | 34.6 g |
| Dietary Fiber | 9.9 g | 7.2 g |
| Total Sugars | 0.1 g | 0.1 g |
| Total Fat | 4.8 g | 3.5 g |
| Calcium | 64.7 mg | 46.9 mg |
| Iron | 4.42 mg | 3.21 mg |
| Magnesium | 100.3 mg | 72.7 mg |
| Phosphorus | 290.2 mg | 210.4 mg |
| Potassium | 974 mg | 706 mg |
| Sodium | 275 mg | 199 mg |
| Zinc | 3.83 mg | 2.78 mg |
| Copper | 0.83 mg | 0.60 mg |
| Manganese | 1.32 mg | 0.96 mg |
| Selenium | 2.5 µg | 1.8 µg |
| Vitamin C | 7.7 mg | 5.6 mg |
| Vitamin A (RAE) | 18.5 µg | 13.4 µg |
| Vitamin E | 0.71 mg | 0.51 mg |
| Vitamin K | 70.4 µg | 51.0 µg |
| Thiamin (Vitamin B1) | 0.35 mg | 0.25 mg |
| Riboflavin (Vitamin B2) | 0.17 mg | 0.12 mg |
| Niacin (Vitamin B3) | 2.04 mg | 1.48 mg |
| Vitamin B6 | 0.27 mg | 0.20 mg |
| Folate (DFE) | 467.9 µg | 339.2 µg |
| Choline | 0.9 mg | 0.6 mg |
