People who want to enjoy healthy lunch at work, avoid restaurants and cafeterias. This Ayurvedic lunch box provides a sufficient amount of proteins, fiber, vitamins, fats, fresh vegetables, digestive spices for maintaining good health. You can modify the recipe according to your taste with different fresh vegetables and spices. Every day you can enjoy the new taste at your work during lunchtime. You can save a lot of time and enjoy fresh, warm food.
Put the water to boil in a tea kettle while you briefly sauté the spices in a saucepan for a few seconds in the ghee. (See notes below for more information about cooking spices). Add the mung beans, rice, and chopped vegetables. Cover with boiling water, and boil for five minutes. While still boiling hot, quickly pour the mixture into a one-liter or one-quart thermos (you may need to spoon it in, but don’t let the mixture cool). Close the thermos quickly and leave it closed for about four hours. The meal will cook and be ready to eat after four hours in the thermos.
Do not overheat the ghee; it should not be smoking hot. Begin with whole spices, such as fresh chopped ginger, black pepper, cumin seeds, and mustard seeds, or use Churna (spice mixture). Fry them until they turn light brown or until the mustard seeds pop. Then add the ground spices, such as ginger, cumin, turmeric, cardamom, and pepper, and sauté for just a few seconds. A spice is generally used either whole or ground, not both ways, in one dish.
The copyright of this article belongs to Dr. Shekhar Annambhotla
Dr Shekhar Annambhotla has been involved in Ayurveda studying and teaching worldwide since 1982 and has traveled extensively throughout the world to develop and teach courses, deliver lectures and offer consultations for health professionals and individuals….