Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 190 g | Sweet · Cooling |
 Mung beans, split and rinsed | 160 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into small cubes | 220 g | Sweet, Bitter · Heating |
 Cashews, soaked and blended smooth | 45 g | Sweet · Heating |
 Ghee, for the pot | 20 g | Sweet · Cooling |
 Fennel seeds, ground fresh | 4 g | Sweet, Pungent, Bitter · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1200 ml (about 5 cups) water for Vata Carrot Cashew Rice Dal; bring it to a full boil, then keep it covered and hot for the additions below.
- Cover the cashews 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 rice, split mung, and carrot cubes together until all three become very soft. Maintain low heat for 20–22 minutes, stirring every 3 minutes, until a grain pressed between two fingers has no chalky center.
- Blend the soaked cashews with hot broth and ground fennel, then stir the cream back into the pot. Blend for 25–35 seconds, stop to scrape the sides, and leave the texture described rather than aerating it.
- Season the complete meal, add ghee, and loosen it with hot water until it flows from the ladle. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Vata Carrot Cashew Rice Dal 4 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)
Vata Carrot Cashew Rice Dal is composed as a warm, moist, complete meal for calming vata Vata: serve immediately while soft and warm, with the stated ghee. Pitta: keep the warming aromatics gentle and favor fennel if needed. Kapha: use a smaller bowl and reduce the added fat.
USDA Nutrition Facts for Vata Carrot Cashew Rice Dal
| Nutrient | Per 100g | Per Serving (1 serving (460g)) |
|---|---|---|
| Energy (Calories) | 97 kcal | 447 kcal |
| Protein | 3.3 g | 15.3 g |
| Total Carbohydrates | 15.7 g | 72.5 g |
| Dietary Fiber | 2.0 g | 9.4 g |
| Total Sugars | 1.3 g | 5.9 g |
| Total Fat | 2.4 g | 11.2 g |
| Calcium | 24.0 mg | 110.7 mg |
| Iron | 1.25 mg | 5.77 mg |
| Magnesium | 28.3 mg | 130.2 mg |
| Phosphorus | 60.9 mg | 280.8 mg |
| Potassium | 176 mg | 810 mg |
| Sodium | 97 mg | 449 mg |
| Zinc | 0.53 mg | 2.42 mg |
| Copper | 0.17 mg | 0.80 mg |
| Manganese | 0.23 mg | 1.07 mg |
| Selenium | 2.6 µg | 11.8 µg |
| Vitamin C | 1.2 mg | 5.4 mg |
| Vitamin A (RAE) | 109.3 µg | 503.7 µg |
| Vitamin E | 0.19 mg | 0.87 mg |
| Vitamin K | 3.3 µg | 15.2 µg |
| Thiamin (Vitamin B1) | 0.13 mg | 0.58 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.17 mg |
| Niacin (Vitamin B3) | 0.79 mg | 3.65 mg |
| Vitamin B6 | 0.07 mg | 0.34 mg |
| Folate (DFE) | 98.1 µg | 452.0 µg |
| Choline | 11.9 mg | 54.7 mg |
