Barley Khichdi Recipe

 

Ingredients (Serves 2–3):

 

• ½ cup Pearl Barley (soaked 30 mins)

• ¼ cup Moong dal (yellow split gram)

• 1 small onion, chopped

• 1 small tomato, chopped

• 1 small carrot, diced (optional)

• ½ cup peas / beans (optional)

• 1–2 green chilies, slit (optional for spice)

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• ½ tsp cumin seeds

• 1–2 tsp ghee / oil

• Salt to taste

• 3 cups water (adjust for consistency)

• Fresh coriander for garnish

 

 

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Method:

 

1. Soak & Wash: Wash barley and moong dal. Soak barley for 30 mins.

2. Tempering: Heat ghee/oil in a pressure cooker. Add cumin seeds, ginger-garlic paste, onion, and sauté till golden.

3. Add Veggies: Add tomato, carrot, peas, and green chili. Sauté for 2–3 minutes.

4. Spice It: Add turmeric and salt. Mix well.

5. Cook: Add soaked barley + moong dal + 3 cups water. Stir.

6. Pressure Cook: Close lid, cook for 4–5 whistles (or simmer 25–30 mins in a pot till barley turns soft).

7. Garnish: Add fresh coriander, serve hot with curd/pickle.

 

 

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✨ Healthy Twist:

 

• Add spinach or methi for extra fiber.

• For diabetic-friendly version → reduce dal, increase veggies.

• For weight management → use less ghee and more fiber-rich vegetables.