Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Carrots, cooked | 400 g | Sweet, Bitter · Heating |
 Almonds, soaked | 90 g | Sweet · Heating |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · 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 carrots until fully tender, then let it cool from hot to warm.
- Prepare the soaked almonds and fennel 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)
Carrot Almond 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 Carrot Almond Dip
| Nutrient | Per 100g | Per Serving (1 serving (77g)) |
|---|---|---|
| Energy (Calories) | 153 kcal | 118 kcal |
| Protein | 3.9 g | 3.0 g |
| Total Carbohydrates | 10.1 g | 7.8 g |
| Dietary Fiber | 3.8 g | 2.9 g |
| Total Sugars | 3.9 g | 3.0 g |
| Total Fat | 11.9 g | 9.2 g |
| Calcium | 72.4 mg | 55.8 mg |
| Iron | 1.20 mg | 0.92 mg |
| Magnesium | 52.6 mg | 40.5 mg |
| Phosphorus | 96.9 mg | 74.6 mg |
| Potassium | 334 mg | 257 mg |
| Sodium | 299 mg | 230 mg |
| Zinc | 0.68 mg | 0.53 mg |
| Copper | 0.20 mg | 0.16 mg |
| Manganese | 0.14 mg | 0.11 mg |
| Selenium | 0.4 µg | 0.3 µg |
| Vitamin C | 5.9 mg | 4.5 mg |
| Vitamin A (RAE) | 542.6 µg | 417.8 µg |
| Vitamin E | 4.55 mg | 3.50 mg |
| Vitamin K | 10.9 µg | 8.4 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.05 mg |
| Riboflavin (Vitamin B2) | 0.22 mg | 0.17 mg |
| Niacin (Vitamin B3) | 1.23 mg | 0.94 mg |
| Vitamin B6 | 0.12 mg | 0.09 mg |
| Folate (DFE) | 20.8 µg | 16.0 µg |
| Choline | 13.6 mg | 10.5 mg |
