Volume II · 1.09
Shunthi–Dhanyaka Jala — Dry Ginger & Coriander Water
- Serves
- 6
- Portion
- 150 ml
- Time
- 15 min
- Texture
- IDDSI 0
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Digestive; balances Vata & Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water | 4 cups | 1000 ml | 5000 ml | |
| Dry ginger (saunth) | 1 tsp dry ginger | 2 g | 10 g | |
| Coriander seed / powder | 2 tsp seeds, crushed | 4 g | 20 g |
Method
How to cook it
Step 1: Boil water with dry ginger and crushed coriander.
Step 2: Simmer 10 minutes until reduced to about 900 ml.
Step 3: Strain into a flask; sip warm through the day.
Nutrition
Per serving, estimated
3kcal
Energy
0.1g
Protein
0.1g
Fat
0.5g
Carbohydrate
0.3g
Fibre
0g
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.
Variations & further ideas
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