10 Minute Ayurvedic Lunch: Thermos Kitchari

I'm delighted to share with you one of my favorite lunches to pack when I'm on the go, in a class or workshop for the day or even for a date on the beach! In the Science of Ayurveda, kitchari is a dietary staple traditionally consisting of rice and lentils. A lovely and nurturing meal that is usually prepared in a crockpot throughout the day or on the stove stop for around an hour. The exciting part about this recipe is it only takes around 10 minutes to prepare. You'll be amazed by this hot, nurturing and delicious meal to go.

Yields: Two 12-oz thermos meals                                                                                                                 

Prep time: 10 min

Ingredients

• ¼ cup red lentils (washed and soaked)

• ¼ cup organic basmati rice or quinoa, I prefer the red variety of quinoa (washed and soaked)
  (Tip: If using yellow mung dhal you can soak the rice and dhal overnight in warm water and one tsp. of yogurt, which makes it a bit easier to cook and digest.)

• 1-1½ cups of fresh vegetables
  (Try green beans and carrots, red chard and yellow summer squash or sweet potatoes & zuccini. However, any seasonal vegetable will do as long as it is fresh.)

• ½-inch piece ginger root, finely shredded

• ¼ tsp. turmeric powder

• ½ tsp. cumin seeds

• 2 tsp. ghee

• Salt and black pepper (optional) to taste (I prefer the pink Himalayan salt)

• 2¼ cups water
  Add more water for soupy kitchari.

• Insulated stainless steel thermos, 12 oz. or larger. (I prefer a 24oz Stanley Classic Thermos, Wide Mouth Bottle Stainless Steel)

• If you have a mini cooler or another small wide mouth insulated container, I enjoy gnashing the kitchari with cilantro, avocado, coconut yogurt and sometimes a curried sauerkraut.

Svastha Ayurveda

Directions

1. Strain and rinse rice and dhal.

2. Melt the ghee in a large saucepan on medium heat. When it is hot but not smoking, add the cumin seeds.

3. After the cumin seeds turn brown, add the shredded ginger. Add the turmeric and some freshly-ground black pepper (optional). Stir quickly.

4. Add the rice and mung dhal. Add the water and bring to a boil.

5. Boil vigorously, uncovered, for 5 minutes.

6. Add the vegetables to the mixture. Boil uncovered for an additional 2½ minutes.

7. Add salt to taste.

8. Using a large serving spoon, pour the entire mixture into an insulated thermos and quickly close the lid. (Tip: pour the mixture into the thermos over the sink, as turmeric will stain.)

9. Pack the thermos lunch, allow the Kitchari to continue cooking for about four hours. Enjoy your freshly-cooked hot meal – it will taste like it just came off your stove!

ENJOY!

Inspired from my studies with Maharishi Ayurveda.