Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked mung beans | 430 g | Sweet, Astringent · Cooling |
 Fresh mint | 24 g | Pungent, Sweet · Cooling |
 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 mung beans until fully tender, then let it cool from hot to warm.
- Prepare the fresh mint 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)
Mung Mint 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 Mung Mint Dip
| Nutrient | Per 100g | Per Serving (1 serving (72g)) |
|---|---|---|
| Energy (Calories) | 302 kcal | 219 kcal |
| Protein | 18.1 g | 13.1 g |
| Total Carbohydrates | 47.9 g | 34.7 g |
| Dietary Fiber | 12.8 g | 9.3 g |
| Total Sugars | 5.0 g | 3.6 g |
| Total Fat | 5.2 g | 3.8 g |
| Calcium | 120.5 mg | 87.3 mg |
| Iron | 5.69 mg | 4.13 mg |
| Magnesium | 147.7 mg | 107.1 mg |
| Phosphorus | 280.8 mg | 203.6 mg |
| Potassium | 971 mg | 704 mg |
| Sodium | 282 mg | 204 mg |
| Zinc | 2.08 mg | 1.51 mg |
| Copper | 0.72 mg | 0.52 mg |
| Manganese | 0.87 mg | 0.63 mg |
| Selenium | 6.1 µg | 4.4 µg |
| Vitamin C | 7.0 mg | 5.1 mg |
| Vitamin A (RAE) | 13.6 µg | 9.9 µg |
| Vitamin E | 1.03 mg | 0.75 mg |
| Vitamin K | 9.2 µg | 6.7 µg |
| Thiamin (Vitamin B1) | 0.47 mg | 0.34 mg |
| Riboflavin (Vitamin B2) | 0.19 mg | 0.14 mg |
| Niacin (Vitamin B3) | 1.80 mg | 1.30 mg |
| Vitamin B6 | 0.30 mg | 0.21 mg |
| Folate (DFE) | 468.5 µg | 339.7 µg |
| Choline | 72.9 mg | 52.9 mg |
