Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Mung bean sprouts | 420 g | Sweet, Astringent · Cooling |
 Fresh lemon juice | 22 g | Sour · Heating |
 Fresh cilantro, chopped | 20 g | Astringent, Bitter · Cooling |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Ghee | 8 g | Sweet · Cooling |
 Rock salt | 3 g | Salty · Cooling |
| Water | 80 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the mung sprouts and spread them in a steamer basket.
- Steam until warmed through and just tender, about five minutes.
- Warm the ghee with toasted cumin and fold it through the sprouts with rock salt.
- Remove from the heat and add the lemon juice and cilantro.
- Serve immediately while warm, not as a raw chilled salad.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical Indian household cooking tradition)
Brief steaming makes this sprout salad warmer and softer than a raw version. Vata: steam longer and add a little ghee. Pitta: use less lemon. Kapha: keep the light texture and full cilantro.
USDA Nutrition Facts for Warm Sprout Salad
| Nutrient | Per 100g | Per Serving (1 serving (139g)) |
|---|---|---|
| Energy (Calories) | 39 kcal | 55 kcal |
| Protein | 2.5 g | 3.5 g |
| Total Carbohydrates | 5.2 g | 7.3 g |
| Dietary Fiber | 1.6 g | 2.3 g |
| Total Sugars | 3.3 g | 4.5 g |
| Total Fat | 1.7 g | 2.4 g |
| Calcium | 18.9 mg | 26.3 mg |
| Iron | 1.13 mg | 1.58 mg |
| Magnesium | 19.2 mg | 26.7 mg |
| Phosphorus | 45.9 mg | 63.8 mg |
| Potassium | 147 mg | 204 mg |
| Sodium | 217 mg | 301 mg |
| Zinc | 0.36 mg | 0.50 mg |
| Copper | 0.14 mg | 0.19 mg |
| Manganese | 0.18 mg | 0.25 mg |
| Selenium | 0.5 µg | 0.7 µg |
| Vitamin C | 13.1 mg | 18.2 mg |
| Vitamin A (RAE) | 25.3 µg | 35.2 µg |
| Vitamin E | 0.23 mg | 0.32 mg |
| Vitamin K | 36.2 µg | 50.4 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.10 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.14 mg |
| Niacin (Vitamin B3) | 0.63 mg | 0.88 mg |
| Vitamin B6 | 0.08 mg | 0.11 mg |
| Folate (DFE) | 48.8 µg | 67.8 µg |
| Choline | 12.0 mg | 16.7 mg |
