1 tb Ghee Heat Ghee
Pinch of Asafoetida
1 tsp cumin seeds
1 tsp fresh ginger
(Plus Dosha Spices,below,
or 1/2-1tsp curry powder)
1-2 tb yellow mung dahl
1-2 tb cup basmati rice
1 cup fresh vegetables chopped to fit in a thermos flask
2 cups water
salt to taste
Variations
Pitta
1 tb Seasame seeds
1 tb coconut threads
1 tsp fennel seeds
1 tsp turmeric
1 tsp raw sugar
1/2tsp cinnamon
1 tb raisins or currants
Vata
1/4 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/2 tsp brown sugar
1 tb yoghurt
Kapha
1 tsp Mustard seeds
1/2 tsp dried chilli or Sambol
Oleak(chilli paste) or hot Curry

Heat Ghee, fry spices for a few seconds Add all, cover well with water and boil for 2-5 minutes only. Without wasting time, spoon into a 1 L thermos flask. Screw the lid on quickly and leave closed for about 4 hours. The meal will be freshly cooked and ready to eat four hours later.

N.B. If cooking on stove, a slow simmer for up to one hour. Let sit before serving.
Pitta - Lightly roast seasame, coconut and fennel in ghee along with the cummin and ginger (as above), adding the vegetables, and turmeric, sugar, cinnamon and the currents.
Vata- Add fenugreek seeds with cummin seeds as above. Include carrots, radish or sweet potato. Add Yoghurt to thermos just before serving.
Kapha - Add mustard seeds to ghee first, cover till they pop, then proceed as above. Add chilli or hot Curry if desired. Include cauliflower and peas with vegetables.