Name: BARLEY KHICHDI recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup Barley; ½ cup Masoor Dal; ½ cup green peas; 1 small carrot chopped; 2 cups of water; Salt to taste; 1 tsp red chili powder; ½ tsp turmeric powder; 1 tsp garlic chopped; 1 tomato chopped; 1 tbsp ghee; ½ tsp mustard seeds; ½ tsp cumin seeds; Some curry leaves; Pinch of Asafetida

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

Ingredients Serving: 4

1 cup Barley
½ cup Masoor Dal
½ cup green peas
1 small carrot chopped
2 cups of water
Salt to taste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garlic chopped
1 tomato chopped
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
Some curry leaves
Pinch of Asafetida

Instructions

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

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