Originally published in mindbodygreen
I like to bring kitchari—sprouted rice and sprouted lentils cooked in the Instant Pot with plenty of ghee and a light touch of Indian spices like cumin, turmeric, coriander, and garam masala. It’s easy to make, it travels well, and then people can scoop a portion into a bowl and eat with a spoon. It’s healthy, satisfying, not too messy, and (bonus points), it’s tri-doshic, meaning it is well-tolerated and beneficial for people of all ayurvedic doshas.
