Inspired by: Jinjitsu festival porridge (7 January)
- Kapha seasonJan – May in the north
Nanakusa-gayu (Seven-Herb Spring Rice Porridge)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 50 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ¾ cup | 150 g | 750 g | |
| Water | 5 cups | 1200 ml | 6000 ml | |
| Radish (mooli) | small daikon with leaves, diced | 80 g | 400 g | |
| Turnip (shalgam) | 1 small with greens | 80 g | 400 g | |
| Spinach (palak) | young leaves | 50 g | 250 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley, watercress, chickweed if available | 15 g | 75 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Cook rice in water as okayu (40 minutes).
Step 2: Add diced daikon and turnip for the last 15 minutes.
Step 3: Blanch greens 30 seconds; chop very finely; stir into the porridge off the heat.
Step 4: Salt lightly.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
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
- FromHard-to-find wild herbs (seri, nazuna)→Tospinach, parsley, watercress, turnip and radish greens
Appears in
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