Barley Khichdi Recipe
This one pot broken Barley Khichdi proves that comfort food can be incredibly healthy without sacrificing taste.
Servings: 4 adults
Calories: 254kcal
Equipment
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.
Video
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.
Nutrition
Calories: 254kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 321mg | Potassium: 355mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2742IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 3mg