Lunch recipe inspired by Ayurveda

Lunch recipe inspired by Ayurveda - Oven Roasted Carrots & Lemon Rice 

Ayurveda on lunch 

Classical Ayurveda texts cover an array of themes on food ranging from the diversity of natural sources, their properties in relation to seasons and places and to their specific function both in physiological and pathological states. The classical texts of Ayurveda of 300 BC–700 AD dedicate elaborate sections on foods. Unique aspects include detailed descriptions of food and beverage, food classification based on their taste, therapeutic qualities, etc., food safety and measures for the same, different incompatibilities of food based on their tastes, processing, dose, time, place, etc., prescriptions of consumption, food qualities and intake based on the digestive ability of an individual, and the nature of food that is being consumed.

It’s always good to prepare your lunch fresh means no leftovers. Also, it should be the largest meal of the day due to the fact that Pitta will be a peak at noon and hence the digestive fire will be more. 

Planning a healthy lunch according to your Prakriti (Ayurvedic constitution, dosha or body type) can help you attain proper immunity and may even prevent diseases.

Give your children a thermos, so that their food stays warm in the afternoon. Warm food is nourishing and balancing to the body. 

1. Oven-roasted Carrots and Lemon Rice 

Oven-roasted carrots is a versatile side dish which goes well with almost all main course of rice varieties. 

Ingredients 

2 big carrots - peeled and sliced to longer pieces 

Pepper - 1/2 tsp. 

Salt to taste 

Coconut oil - 1 tsp. 

Preheat the oven to 400 degrees. Toss carrots with coconut oil, salt, and pepper, and bake until carrots are tender. It will take approximately 25-30 minutes. 

Lemon Rice 

Ingredients -

Rice - 1 cup

Water - 2 cups 

Ghee- 2 tsp 

Urad dal- 1 tbsp

Chana dal- 1 tbsp

Dried red chilies-2

Cashew nuts- 8-10

Chopped green chili-1 tbsp

Chopped ginger- 1 tbsp

Turmeric- 1/2 tsp

Fresh lemon juice from 2 lemons

Chopped coriander leaves- 2 tbsp

Method of preparation 

The first step is cooking Rice. You can use the choice of your rice. I prefer Basmati rice usually. Add 2 cups of water and bring to a boil. Add salt to boiling water. Rinse and soak the rice for 20 minutes before cooking. Add the rice and cook until the water evaporates. Add a tsp of ghee to the rice and keep aside. 

Now in a pan heat 1 tsp of ghee and splutter mustard seeds. Add the urad dal, chana dal, dried red chilies, and cashew nuts and keep stirring the mixture. Keep stirring until they turn golden brown. Now add the chopped green chilies, ginger, salt to taste and turmeric. Mix well. Now add the cooked rice to this. Add the fresh lemon juice and chopped coriander. Mix the whole mixture so that the seasoning and lemon juice is well mixed to the rice.