Breakfast Kitcheree For Cleansing or Anytime
As the staple, healing food in Ayurveda, a bowl of kitcheree (rice and mung bean porridge) can be eaten to soothe an upset stomach or give the body nourishment during a cleanse. It has numerous variations, and as with anything in Ayurveda, can be tailored to your individual constitution through spices used and rice to mung bean ratio.
I like to use this breakfast kitcheree recipe to break up the monotony of a kitcheree cleanse. I will have breakfast kitcheree in the morning, and then a more savory kitcheree for lunch and breakfast. If you’ve ever done an Ayurvedic cleanse, you may have experienced the boredom that can come from a mono-fast (eating the same thing for breakfast, lunch and dinner for days).
While a mono-fast has therapeutic value because it can help break cravings and give your digestive system a rest so that it can reset and work more efficiently after the cleanse, a cleanse will not do any good if you don’t follow-through through with it due to boredom and agitation.
Aside from cleaning, breakfast kitcheree also makes a great breakfast anytime. It’s a nice alternative to other porridges like oatmeal, and is particularly warm and nourishing in the fall and winter.
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Breakfast Kitcheree
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Prep: 5 min :: Cook Time: 25 min :: Serves: 1
Ingredients
- 1 tsp ghee (optional)
- 1/8 cup yellow split mung beans
- 1/8 cup white basmati rice
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp fennel seeds or ground fennel
- 1 tbs unsweetened coconut flakes
- 1 chopped date, pitted
- 3 cardamom pods or 1 pinch of cardamom powder
- 2 cups water
Mix mung beans and rice in a small bowl, rinse with water and drain. Melt ghee in a small saucepan over medium heat, then add spices and cook for 30 seconds. Add rinsed and drained rice mixture to the pan along with chopped date and coconut flakes. Cover with 2 cups of water. Bring to a boil.
After boiling for 5 minutes uncovered, reduce heat to medium and cover partially. Cook for another 10 minutes. Reduce heat to simmer, cover completely and cook for another 5-10 minutes or until water is mostly absorbed but the kitcheree is of a loose consistency. Add more water in the last 5-10 minutes of cooking if the kitcheree becomes too dry.
Serve in a bowl and top with orange zest and a pinch of coconut flakes. Drizzle with a little honey or maple syrup if desired.
© Copyright Tesia Love. www.tesialove.com
Hi, I'm Tesia
Ayurvedic Practitioner, bodyworker, wellness educator passionate about nature-guided living and mind-body transformation.
Thank you for sharing this. My husband is from India and his mother shared Kitcheree with me, but I love this spin on the breakfast version! Breakfast is my favorite meal ?
Hillary, you’re very welcome! Thank you for reading.