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BARLEY KHICHDI

May-24-2017
Soma Pradhan
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT BARLEY KHICHDI RECIPE

The oldest crop cultivated on the face of earth , has many benefits if included as part of your daily diet. It is very popular in India as Jau. A rich source of fiber which can cure your digestive track, clear the intestine and even keep your cholesterol and weight in check. It’s easy to cook and is normally included in your salads, risottos and also used in making some premium quality beer.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 1 cup Barley
  2. ½ cup Masoor Dal
  3. ½ cup green peas
  4. 1 small carrot chopped
  5. 2 cups of water
  6. Salt to taste
  7. 1 tsp red chili powder
  8. ½ tsp turmeric powder
  9. 1 tsp garlic chopped
  10. 1 TOMATO CHOPPED
  11. 1 tbsp ghee
  12. ½ tsp Mustard seeds
  13. ½ tsp cumin seeds
  14. Some curry leaves
  15. Pinch of Asafetida

Instructions

  1. Wash the Barley nicely and soak in 2 cups of water for four hours.
  2. Do not throw the water.
  3. Add the barley along with water into the pressure cooker.
  4. Add masoor dal, salt, turmeric powder, red chili powder, green chilies, tomatoes and chopped garlic.
  5. Close the lid and pressure cook for 3 whistles on high flame.
  6. Lower the flame and cook for some more time.
  7. Switch off the flame.
  8. Heat ghee in a tempering pan.
  9. Add asafetida
  10. Add mustard seeds, cumin seeds and coriander leaves.
  11. Add this tempering to the khichdi.
  12. Mix well and serve.

Reviews (4)  

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Deborah Davis
Nov-24-2021
Deborah Davis   Nov-24-2021

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Stefan Hook
Feb-09-2021
Stefan Hook   Feb-09-2021

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