Since I'm at work all day and school at night, is Kichadi something that can be reheated? I don't have a microwave at home, but that's all we have at work. i.e. can I make a batch on Sunday to last me until Wednesday? Or must it be made fresh every day? I know fresh is best, but right now with my schedule, to have it for breakfast, lunch and dinner each day, that is impossible.