This one pot broken Barley Khichdi proves that comfort food can be incredibly healthy without sacrificing taste.
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The next time your digestion needs a gentle reset, or you just want a warm, fuss-free meal on a hot summer afternoon, try this broken barley and moong dal khichdi.
It requires minimal prep, generates almost no cleanup, and leaves you feeling light, nourished, and deeply satisfied.
Traditionally made with white rice and lentils, we are giving this classic a wholesome, nutrient-dense upgrade by swapping the rice for broken barley (popularly known as Jau Dalia).
Why switch from Rice to Broken Barley (Jau)?
When barley (jau) is cracked/broken into smaller pieces, it releases its natural starches beautifully, creating an incredibly creamy, porridge-like texture without needing hours to cook. It is used to make a variety of traditional Indian dishes like Jau Ki Rabdi – a natural probiotic.
- Supercharged with Soluble Fiber: Jau is loaded with beta-glucans, a type of soluble fiber known to improve gut health, keep you full for longer, and help manage cholesterol.
- Excellent for Blood Sugar: Broken barley has a significantly lower glycemic index than white rice, preventing those post-meal energy crashes.
- Light and Easily Digestible: When paired with split yellow moong dal, it becomes incredibly gentle on the stomach.
Ingredients You’ll Need
- Broken Barley is called Jau Ka Dalia in Hindi. It is readily available in online supermarkets and grocery stores.
- Yellow Moong Dal is easy digest, good fibre, and makes the khichdi more nutritious.
- Vegetables like green peas, carrot, tomato, beans that are easy to cook and digest.
- Ghee or sesame oil to cook the khichdi.
- Tadka (Tempering): Cumin Seeds, Asafoetida (hing), Ginger, Dried Red Chilli
- Spice Powder: Turmeric, Red Chilli, Coriander
- Salt, and Water to cook the khichdi
How To Make Khichdi
1. Rinse the Grains
- Rinse, and soak broken barley in water for 30 minutes to 1 hour.
- Rinse and soak yellow moong for 15 minutes before making the khichdi.
Pro Tip: Unlike whole barley, broken barley doesn’t require hours of soaking!
2. Temper the Spices
- Heat the ghee or oil in your pressure cooker or Instant Pot (Saute mode).
- Add the cumin seeds, asafoetida, ginger, and let them sizzle and sauté for about 30 seconds until beautifully fragrant.
- Add the chopped tomato, spice powders, and saute until tomatoes break down and become mushy.
3. Add Grains and Veggies
- Add your diced vegetables, rinsed broken barley, and moong dal to the cooker. Stir well for a minute, letting the grains gently toast in the spiced ghee.
4. Pressure Cook to Perfection
- Pour in the water and give everything a final stir.
- Stovetop Pressure Cooker Method: Close the lid and cook for 2 to 3 whistles on medium heat. Let the pressure release naturally before opening.
- Instant Pot Method: Secure the lid, seal the vent, and pressure cook on High for 8 minutes. Allow for a natural pressure release (NPR) for 10 minutes, then release any remaining steam.
- Traditional Pot Method: Cover with a tight lid and simmer on low-medium heat for 25 to 30 minutes, stirring occasionally to prevent sticking.
5. The Finishing Touch
Open the lid and give the khichdi a vigorous stir. It should be thick, creamy, and comforting. If it feels too thick, simply stir in a splash of boiling water to adjust the consistency.
[Classic Khichdi Accomplices]
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[Spicy Pickle] [Roasted Papad] [Plain Curd/Raita]
Watch Khichdi Video
Hina’s Tried and True Tips
- The Consistency Rule: Khichdi consistency is highly personal! If you prefer it like a thick porridge, a 1:4 grain-to-water ratio is perfect. If you prefer it soupier, push it to 1:5.
- The “Double Tadka” Upgrade: If you want to elevate this from a simple weeknight meal to something spectacular, add a second tempering right before serving. Heat a teaspoon of ghee, fry a few slices of garlic and a whole dried red chili until golden, and pour it sizzling hot over your bowl.
Try these wholesome twist on the classic khichdi like Millet Vegetable Khichdi, Broken Wheat Khichdi, Oats Khichdi, or the Lehsuni Palak Khichdi.
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Barley Khichdi Recipe
Ingredients
- 1 Cup broken barley (jau ka daliya)
- ⅓ Cup yellow moong dal (dhuli moong)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds (jeera)
- ⅛ teaspoon hing (asafoetida)
- 2 dried red chilies
- ½ inch ginger, grated
- 1 medium tomato, chopped
- ¼ Cup green peas
- 1 small carrot, fine chopped
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon salt or to taste
- 2 Cup water, at room temperature
Instructions
- Rinse, and soak broken barley in water for 30 minutes to 1 hour. Rinse and soak yellow moong for 15 minutes before making the khichdi.
- Heat the ghee or oil in your pressure cooker. Add the cumin seeds, asafoetida, ginger, and let them sizzle and sauté for about 30 seconds until beautifully fragrant.
- Add the chopped tomato, spice powders, and saute until tomatoes break down and become mushy.
- Add your diced vegetables, rinsed broken barley, and moong dal to the cooker. Stir well for a minute, letting the grains gently toast in the spiced ghee. Pour in the water and give everything a final stir.
- Close the lid and cook for 2 to 3 whistles on medium heat. Let the pressure release naturally before opening. Open the lid and give the khichdi a vigorous stir.
- Serve barley khichdi warm with a drizzle of ghee or a squeeze of lime.
Recipe Notes:
- Barley Khichdi should be thick, creamy, and comforting. If it feels too thick, simply stir in a splash of boiling water to adjust the consistency.
Mithun says
Loved it! good idea
Hina Gujral says
Glad you like it!