Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Proso millet, rinsed and soaked | 205 g | Sweet · Heating |
 Pigeon pea, rinsed and drained | 160 g | Sweet, Astringent · Heating |
 Radishes, cut into small cubes | 300 g | Pungent · Heating |
 Fresh ginger, finely grated | 8 g | Pungent · Heating |
 Coriander seeds, ground | 6 g | Astringent, Bitter, Sweet · Cooling |
 Ghee, for finishing | 12 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1100 ml (about 4 1/2 cups) water for Vasanta Millet Radish Dal; bring it to a full boil, then keep it covered and hot for the additions below.
- For Vasanta Millet Radish Dal, cover the proso millet with at least three times its volume of cool water and soak for 20 minutes; drain for 2 minutes before the first heated step.
- Cook the pigeon pea until partly tender before adding the soaked millet. Maintain moderate heat for 12–14 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Add the radish and ginger and simmer until the roots turn mild. Maintain medium-low heat for 18–20 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Stir in coriander, salt, and only a small amount of ghee. Keep the pan over gentle medium heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Rest Vasanta Millet Radish Dal 3 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)
Vasanta Millet Radish Dal is composed for vasanta 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 Vasanta Millet Radish Dal
| Nutrient | Per 100g | Per Serving (1 serving (448g)) |
|---|---|---|
| Energy (Calories) | 84 kcal | 375 kcal |
| Protein | 3.4 g | 15.1 g |
| Total Carbohydrates | 14.7 g | 66.2 g |
| Dietary Fiber | 2.7 g | 12.2 g |
| Total Sugars | 0.3 g | 1.4 g |
| Total Fat | 1.4 g | 6.1 g |
| Calcium | 21.0 mg | 94.4 mg |
| Iron | 0.92 mg | 4.15 mg |
| Magnesium | 32.9 mg | 147.7 mg |
| Phosphorus | 70.1 mg | 314.8 mg |
| Potassium | 191 mg | 859 mg |
| Sodium | 98 mg | 438 mg |
| Zinc | 0.51 mg | 2.28 mg |
| Copper | 0.20 mg | 0.89 mg |
| Manganese | 0.36 mg | 1.64 mg |
| Selenium | 1.2 µg | 5.5 µg |
| Vitamin C | 2.6 mg | 11.5 mg |
| Vitamin A (RAE) | 5.7 µg | 25.6 µg |
| Vitamin E | 0.03 mg | 0.13 mg |
| Vitamin K | 0.4 µg | 1.7 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.49 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.26 mg |
| Niacin (Vitamin B3) | 0.86 mg | 3.84 mg |
| Vitamin B6 | 0.08 mg | 0.37 mg |
| Folate (DFE) | 54.6 µg | 244.9 µg |
| Choline | 1.4 mg | 6.1 mg |
