Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 10 cups water
- 1-cup mung beans
- 2 cups basmati rice
- Spice choices (cumin, fennel, turmeric, black pepper, black cardamom pods, *coriander, ginger and sea salt to taste)
- Diced vegetables (root ones with the rice, leafy ones at the end of cooking time)
- Ghee or Olive oil
- =
Directions
Wash the rice 3 or more times until water runs nearly clear.
Place all ingredients in crock-pot.
Optionally you can sauté the spices in ghee before placing in pot.
Make sure pot does not become dry add more water as required, cook until most of the water is absorbed and everything is real soft and kind of mushy consistency.
Ayurvedically speaking Choose the spices and vegetables that best suit your dosha.
Category:Recipes
Category:Indian
Category: Ayurvedic Recipes