Inspired by: Tahini sauce
- All year
Lemon–Tahini Dressing (Three Dosha Variations)
- Serves
- 8
- Portion
- 1 tbsp
- Time
- 5 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Adjustable
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tahini (sesame paste) | ¼ cup | 60 g | 300 g | |
| Lemon juice | 2 tbsp | 30 ml | 150 ml | |
| Water | 3½ tbsp warm | 50 ml | 250 ml | |
| Cumin (jeera) | ½ tsp roasted | 1 g | 5 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Maple syrup | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Whisk tahini with lemon (it will thicken), then water until pourable.
Step 2: Add cumin, salt and maple.
Step 3: Vata: add 1 tsp ghee and a pinch of ginger. Pitta: add chopped mint and coriander, less lemon. Kapha: add pinch of black pepper and mustard powder, less tahini.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
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.
How we made it Ayurvedic
- FromGarlic→Toroasted cumin
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