Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed and drained | 205 g | Sweet · Cooling |
 Red lentils, rinsed until clear | 170 g | Sweet, Astringent · Cooling |
 Cabbage, thinly shredded | 300 g | Sweet, Astringent · Cooling |
 Fresh ginger, finely grated | 8 g | Pungent · Heating |
 Ghee, for the pot | 17 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 850 g | Whole culinary ingredient |
Step-by-Step Preparation
- Set aside 850 ml (about 3 1/2 cups) freshly boiled water for Weeknight Cabbage Masoor Rice, reserving about 60 ml to correct the final consistency.
- Warm grated ginger in ghee and add the rice and lentils. Give the spices about 30 seconds before adding the larger pieces, then continue over moderate heat for 2–3 minutes, moving the pan often, until the raw aroma is gone.
- Heap the cabbage over them, pour in water, and cover. Keep the pot covered over medium-low heat for 5–7 minutes; check once at the midpoint and continue until the leaves wilt but still retain their color.
- Fold the softened ribbons through the pot and season. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- For Weeknight Cabbage Masoor Rice, at minute 14, scrape the base with a flat spoon and rotate the pot; add 30 ml hot water only if the grains begin to catch.
- Rest Weeknight Cabbage Masoor Rice 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)
Weeknight Cabbage Masoor Rice is a practical one-pot dinner designed to finish within thirty minutes Vata: serve it moist and warm with the stated fat. Pitta: keep the seasoning mild and reduce tomato where present. Kapha: use a smaller grain portion and emphasize vegetables.
USDA Nutrition Facts for Weeknight Cabbage Masoor Rice
| Nutrient | Per 100g | Per Serving (1 serving (388g)) |
|---|---|---|
| Energy (Calories) | 102 kcal | 397 kcal |
| Protein | 3.8 g | 14.8 g |
| Total Carbohydrates | 18.7 g | 72.5 g |
| Dietary Fiber | 1.8 g | 7.2 g |
| Total Sugars | 0.6 g | 2.5 g |
| Total Fat | 1.4 g | 5.6 g |
| Calcium | 18.5 mg | 71.9 mg |
| Iron | 1.47 mg | 5.72 mg |
| Magnesium | 12.8 mg | 49.9 mg |
| Phosphorus | 52.6 mg | 204.2 mg |
| Potassium | 123 mg | 479 mg |
| Sodium | 107 mg | 415 mg |
| Zinc | 0.58 mg | 2.25 mg |
| Copper | 0.18 mg | 0.71 mg |
| Manganese | 0.36 mg | 1.41 mg |
| Selenium | 2.1 µg | 8.0 µg |
| Vitamin C | 7.3 mg | 28.3 mg |
| Vitamin A (RAE) | 10.5 µg | 40.7 µg |
| Vitamin E | 0.08 mg | 0.32 mg |
| Vitamin K | 14.8 µg | 57.4 µg |
| Thiamin (Vitamin B1) | 0.14 mg | 0.56 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.10 mg |
| Niacin (Vitamin B3) | 0.77 mg | 2.97 mg |
| Vitamin B6 | 0.09 mg | 0.35 mg |
| Folate (DFE) | 81.7 µg | 317.5 µg |
| Choline | 3.2 mg | 12.5 mg |
