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Spiced Pumpkin Barley

Sweet and savory seasonal goodness is how we would describe our Pumpkin Barley

We start the grains alongside our morning practices, making the slow but easy process of our spiced pumpkin barley perfect for a cozy late morning meal especially in the Autumn and Winter months. Barley is sweet, easy to digest and most supportive for Pitta and Kapha Dosha. By adding the pumpkin, oil or ghee, and spices we optimize its consumption for all three dosha, especially as a seasonal meal.

Spiced with cinnamon, cardamom, fresh ginger, fennel, mustard seed, coriander and trikatu making it sweet and savory with a pinch of heat for the season. In the morning we sometimes add a drizzle of maple syrup making it the most delicious breakfast. This dish could be enjoyed as a side with any lunch or dinner as well.

Make the perfect Brunch!

One whole small pumpkin or squash will be enough. We used a New England Cheese Squash that was harvested much smaller than normal for the recipe seen, however sometimes we substitute Sugar Pumpkins, Butternut Squash or Kabocha. See what you can find in your local area! Try it with Ghee Fried Greens and a side of Dal for a perfect meal for the whole family.

If you really like pumpkin check out our Wild Rice Stuffed Squash Recipe or our Autumn or Winter Rutacharya courses for even more lifestyle practices and dietary considerations!



Spiced Pumpkin Barley

Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Total time: 1 Hour
Servings: 2 people


  • 1 small Pumpkin or Squash
  • 1 cup Barley
  • 1 tsp Olive Oil or Ghee
  • 1/2 tsp Trikatu Powder
  • 1/2 tsp Coriander Powder
  • 1 Cinnamon Sticks
  • 1/2 tsp Fennel Seeds
  • 1/2 tsp Black Mustard Seeds
  • 4 Cardamom Pods Whole
  • 1/2 thumb Fresh Ginger Grated
  • Pinch Himalayan Rock Salt


1. Dry Roast 1 Cup Barley until fragrant and lightly browned- let cool and then soak in filtered water covering completely.
2. Preheat oven to 325 F
3. Slice pumpkin in half, clean and discard seeds. Slice into bite size pieces.
4. Drizzle with olive oil or ghee, pinch salt, trikatu and coriander powder. Roast for 25 minutes.
5. After 30 minutes of soak time strain barley.
6. Dry roast fennel and mustard seeds. When they become fragrant and start to brown add strained barley, 3 cups of filtered water, ginger, cinnamon, cardamom and pumpkin.
7. Bring to a boil, reduce to simmer and cover until all water is absorbed.
Serve warm as a side dish or with maple syrup for a tasty breakfast.

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