- Serves
- 60
- Portion
- ½ tsp with first morsel of rice + ghee
- Time
- 15 min
- Texture
- Powder
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha; kindles agni
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (60 servings) | Café batch ×5 |
|---|---|---|---|---|
| Cumin (jeera) | 3 tbsp, roasted | 30 g | 150 g | |
| Fennel (saunf) | 2 tbsp, roasted | 20 g | 100 g | |
| Carom (ajwain) | 1 tbsp | 10 g | 50 g | |
| Dry ginger (saunth) | 4 tsp dry ginger | 10 g | 50 g | |
| Black pepper | 1½ tsp | 5 g | 25 g | |
| Asafoetida (hing) | ½ tsp | 2 g | 10 g | |
| Rock salt (sendha namak) | 1 tbsp rock salt | 15 g | 75 g |
Method
How to cook it
Step 1: Dry-roast cumin, fennel and ajwain separately on low.
Step 2: Cool and grind with dry ginger, pepper and rock salt.
Step 3: Warm hing in a dry pan 10 seconds; mix in.
Step 4: Store airtight; place a small bowl on each lunch table.
Nutrition
Per serving, estimated
4kcal
Energy
0.1g
Protein
0.1g
Fat
0.6g
Carbohydrate
0.3g
Fibre
0.3g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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