Mung, rice, and veggies. In 20 minutes!
When I give patients a list of recommended foods and a prescribed diet, first I get a blank stare. After the blank stare, the first question I invariably get is, “When am I supposed to find time to cook?” (Or, “why can’t I eat ice cream anymore?”)
Dietary changes can be a shock to your digestive system and it can be daunting trying to cook something if you’re used to grabbing a meal on the go. Trust me, I get it!
As I was preparing today’s lunch, I watched the clock and noticed that it took me a mere 20 minutes. So in the spirit of making healthy meals quickly, I’ll be doing a set of blog posts called 20 Minute Recipes where I lay out Ayurvedically sensible, seasonally sound recipes that are easy to prepare (and often ones you can just throw in a pot and set a timer).
Today’s recipe includes basmati rice, green mung dal, sautéed fennel and spring peas with a bonus addition of some chutney if you have a couple of extra minutes.
