Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed until clear | 180 g | Sweet · Cooling |
 Mung beans, split and rinsed | 160 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into small cubes | 140 g | Sweet, Bitter · Heating |
 Sweet potato, peeled and cut into small cubes | 180 g | Sweet · Cooling |
 Ghee, for the pot | 24 g | Sweet · Cooling |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare 1250 ml (about 5 1/4 cups) hot water before starting Vata Soft Rice Root Mung Bowl; keep one small ladle in reserve in case the base tightens early.
- Warm cumin in ghee and coat the rinsed rice and split mung in the fragrant fat. Give the spices about 30 seconds before adding the larger pieces, then continue over medium-low heat for 3–4 minutes, moving the pan often, until the raw aroma is gone.
- Add both kinds of root cubes and hot water, then cook under a lid until the grains and vegetables are very soft. Maintain gentle medium heat for 20–22 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- For Vata Soft Rice Root Mung Bowl, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Stir the bowl to a cohesive, moist texture, season it, and rest it covered before serving. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Fluff or stir Vata Soft Rice Root Mung Bowl once after its off-heat rest, 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 Soft Rice Root Mung Bowl 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 Soft Rice Root Mung Bowl
| Nutrient | Per 100g | Per Serving (1 serving (485g)) |
|---|---|---|
| Energy (Calories) | 85 kcal | 412 kcal |
| Protein | 2.9 g | 14.0 g |
| Total Carbohydrates | 15.2 g | 73.9 g |
| Dietary Fiber | 2.0 g | 9.5 g |
| Total Sugars | 1.3 g | 6.3 g |
| Total Fat | 1.5 g | 7.1 g |
| Calcium | 22.6 mg | 109.6 mg |
| Iron | 1.17 mg | 5.68 mg |
| Magnesium | 22.5 mg | 109.1 mg |
| Phosphorus | 48.8 mg | 237.1 mg |
| Potassium | 171 mg | 832 mg |
| Sodium | 95 mg | 459 mg |
| Zinc | 0.38 mg | 1.86 mg |
| Copper | 0.12 mg | 0.60 mg |
| Manganese | 0.23 mg | 1.10 mg |
| Selenium | 2.1 µg | 10.4 µg |
| Vitamin C | 1.1 mg | 5.1 mg |
| Vitamin A (RAE) | 136.9 µg | 664.7 µg |
| Vitamin E | 0.17 mg | 0.82 mg |
| Vitamin K | 2.0 µg | 9.6 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.57 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.17 mg |
| Niacin (Vitamin B3) | 0.71 mg | 3.43 mg |
| Vitamin B6 | 0.08 mg | 0.37 mg |
| Folate (DFE) | 89.8 µg | 435.9 µg |
| Choline | 10.7 mg | 52.0 mg |
