Kitcharee is the quintessential Ayurvedic dish for full protein nourishment and ease of digestion. While we can look up a recipe, sometimes we just need the diksha (transmission) from someone who has made it countless times.

Together we will cook and taste these wonderful dishes together. 

#1. A Spring kitcharee, made with traditional ingredients including moong dal, basmati rice, Indian spices, and seasonal vegetables. This version will be non-vegan; cooked with ghee. 

#2. Bio-regional variation, made with local heirloom beans, local heirloom corn, and warming spices to aid digestibility. Everyone living in Colorado/New Mexico should make friends with Bolitas & Chicos. Vegan.

#3. Rasam. Complete with all 6 essential rasas (flavors), Rasam is the perfect complement to an Ayurvedic Cleanse. Rasam is a light, flavorful, immune-boosting soup from South India. Made with coconut oil. Vegan.

* This cooking class will be held in the newly renovated kitchen at the DYU Headquarters. All supplies will be provided and the community will learn, prep, cook, eat, and clean up together.

This event is part of an ongoing series designed to bridge yogic practices beyond asana into daily life. Through ritual, reflection, and embodied tools, participants are invited to cultivate greater clarity, balance, and resilience. The practices shared are practical, accessible, and intended to support both personal nourishment and longer-term integration, including preparation for deeper seasonal cleansing work, including our upcoming Annual Spring Cleanse launching in April.

Dates & Details:

• Saturday, April 11

• 10am to 12:30pm

• DYU HQ – 3250 E. Sixth Ave. Upstairs

• Contribution: $65

• Repeat Cleansers Reg: $50