Kitcharee Ingredients:

Breakfast Kitcheree. Served Daily 

  • 3 cups water
  • 2/3 cup mung dal
  • 1 cinnamon stick
  • Large pinch salt
  • 1/2 cup Quinoa
  • 1/2 cup grated carrots
  • 1-1/2 teaspoons Ayurvedic Breakfast Spices*
  • 4 dates, pitted and chopped
  • 2 tablespoons cashew pieces
  • 1 tablespoon shredded coconut
  • 2 teaspoons ghee
  • 2 to 4 teaspoons honey (use maple syrup for Pitta)
  • Cinnamon, for garnish
  • Coconut, for garnish

May contain turmeric, Cinnamon, Ginger powder, and Cardamon Powder

Cleansing Kitcheree. Served Monday, Tuesday, Wednesday

• 1/2 teaspoon cumin seed, whole

• 1/2 teaspoon brown mustard seed, whole (omit for Pitta)

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons Agni Churna*

• 1/8 teaspoon cayenne pepper (optional, omit for Pitta)

• 1/4 cup minced onion

• 1 teaspoon finely minced serrano pepper (optional, omit for Pitta)

• 2 tablespoons finely minced ginger

• 2 tablespoons ghee

• 1 cup split mung dal

• 3/4 cup quinoa

• 6 cups water

• 1/3 cup thinly sliced carrot

• 1/2 cup thinly sliced celery

• 1 cup chopped kale leaves, stemmed

• 1/4 cup finely chopped cilantro

• 1/2 lemon, juiced (use lime for Pitta)

• 3/4 teaspoon salt

• Lemon wedges, for garnish (use lime for Pitta)

• Chopped green onion, for garnish

• Ghee, for individual servings

*Replace the Agni Churna with 1 teaspoon turmeric, 1/4 teaspoon cumin powder, and

1/4 teaspoon fennel powder.

 

Rejuvenating Kitcheree. Served Thursday & Friday

1 ¼ cups whole mung beans, soaked

1 to 2 tablespoons sesame oil (use coconut oil for Pitta)

½ teaspoon cumin seed, whole

½ teaspoon brown mustard seed, whole (omit for Pitta)

⅛ teaspoon freshly ground black pepper

2 tablespoons finely minced ginger (about 2 inch cube)

1 teaspoon finely minced serrano pepper (optional, omit for Pitta)

2 teaspoons Agni Churna (or Ayurvedic spice blend of choice)*

8 cups chicken broth or veggie broth (substitute with water)

¾ cup Quinoa

1 cup chopped broccoli

1 cup chopped cauliflower

1 medium carrot, chopped

2 celery stalks, chopped

1 lemon, juiced

1 teaspoon salt

1 tablespoon ghee (use 1 teaspoon for Kapha)

Chopped scallions, for garnish (optional)

Chopped cilantro leaf, for garnish (optional)

1 teaspoon ghee

¼ cup cashew pieces

3 tablespoons shredded coconut