We have approximately six weeks of winter left before the spring equinox and I don't know about you, but my energy levels are feeling a tad depleted. During the month of February our bhavana (theme) is self-care. After all February is the month of love so why not start with yourself!

Self-care doesn't have to be spa visits or weekends away, although utterly divine, but start small. Start to notice what small acts bring you joy and think about how you may bring those in to each day.

For me, nourishing myself with good food is very important. We wouldn't expect our car to run well if we filled it with the wrong fuel now would we. Taking the time to make wholesome food that not only tastes amazing but nourishes every cell of my being is a self-care non-negotiable for me. I know we are all so busy, but you can make delicious food in 10-15 minutes with a few key ingredience.

The recipe I want to share today takes about 40 minutes and you only need one pan.

• Start with equal measures of basmati rice and mung dal. Mug dal is very easy to digest, highly nutritious and tri-doshic, so suitable for all three ayurvedic doshas. I usually use half a cup of each, which makes me two meals.

• Wash the rice and dal in cold water and allow to drain.

• In a large pan heat your oil of choice. I use ground nut oil or olive oil, but you can use any that you like.

• Measure out your spices in a cup. Start with a teaspoon of each, I tend to use turmeric, cumin, fennel, ginger, ground clove, cardamon seeds, mustard seeds, coriander and black pepper. You can tweak it to your preference. I prefer more turmeric and ginger, but you can add whatever you like in whatever quantities.

• Add all of the spices to the pan.

• After about 30 seconds add the rice and dal and give everything a good stir.

• Add approx six cups of water and I like to crumble a veg stock cube in at this point too. Bring to the boil then simmer with a lid on. Keep stirring adding more water to keep it a soupy consistency.

• You can add any vegetables that you like. I sometimes roast sweet potato and/or butternut squash cubes and add them to the top. Or if I'm in a rush some frozen peas added to the pan in the last few minutes add a bit of sweetness to the kitchari.

Dish into a bowl and enjoy! Warm, filling and nutritious.

Let me know if you give this a try. And hang on in there, spring is on the way!

Rachel xx