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Barley And Moong Dal Khichdi ( Hakubaku Oomugi(Barley),

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#Plattershare @goIndiaOrganic Recipe Development For Plattershare goIndiaOrganic Thank u so much ‪#‎plattershare‬ , ‪#‎goindiaorganic‬ ‪#‎kirti‬ 😊. Received product-0o mugi healthy and tasty barley grains. interested in making innovative recipes using these healthy and organic products and giving product reviews for your# Belly nirvana plattershare program. thanks to ‪#‎plattershare‬ , ‪#‎goindiaorganic‬ ‪#‎kirti‬. my second recipe for #Plattershare @goIndiaOrganic for your# Belly nirvana plattershare programme is Barley and moong dal khichdi ( hakubaku oomugi(barley), Oomugi is another name for Barley in Japanese. Clean and white like rice, the taste and aroma is hardly distinguishable from rice making it a repeatable daily diet. i used this Oomugi for Barley and moong dal khichdi-,because hakubaku oomugi contains 12 times the dietery fiber,three times the calcium and twice the vitaminb2 than that of white rice. hakubaku means white barley like rice. Here's an easy way to have a healthy accompaniment to your main course. Barley has been used to enhance the fibre content . Ever thought of making a khichdi with barley? Try it once, and you will want to keep repeating this masterpiece in your kitchen. Made of barley and a horde of veggies, this tasty dish is colourful and attractive. An exotic combination of veggies gives it a nice juicy crunch, while everyday ingredients like cumin seeds and green chillies give the Barley Khichdi a soothing and lingering flavour. This satiating dish is loaded with antioxidants that help to fight free radicals and increase your immunity, as well as abundant fibre that helps to cleanse your system and lose weight as well. Enjoy the Barley Khichdi hot and fresh.Try this to boost to add health to your meals- Recipe name- Barley and moong dal khichdi ( hakubaku oomugi(barley),
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Recipe CategoryVegetarian
Served AsBreakfast, Snacks
CuisineIndian
Servings 4
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Ingredients
  

  • 1/2 cup barley hakubaku oomugi soaked for 30 minutes and drained
  • 1/2 cup yellow moong dal split yellowgram
  • 2 tsp olive oil
  • 1/2 tbsp cumin seeds
  • 1/4 tsp asafoetisa
  • 1 tsp finely chopped green chillies
  • salt and lemon juice to taste to taste
  • Coriander leaves chopped 1 tsp
  • ¼ cup cooked vegetables of choice carrot,capsicum,cabbage,corn kernels
  • green chilli and carrot flower and leaves or any fruit of choice. to garnish .
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Instructions
 

  • Heat the olive oil in a pressureWhen the seeds crackle, add the asafoetida and sauté on a medium flame for 10 seconds.Add the green chilllies and sauté on a medium flame for a few more seconds. cooker and add the cumin seeds.
  • Add the barley, yellow moong dal, salt and 3 cups of water, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.
  • Add the vegetables and cook for 2-3 minutes.Add lemon juice and garnish with Coriander leaves(chopped),green chilli and carrot flower and leaves.

Notes

Commonly known as ‘Jau’ (Hindi), ‘Pachcha Yavulu‘(Telugu), ‘Barliarisi‘ (Tamil), ‘Barley‘ (Malayalam), ‘Jave Godhi’ (Kannada), ‘Jab‘ (Bengali), ‘Satu’ (Marathi) and Juvar/Cheno (Gujarati). Barley is a member of the grass family and a major cereal grain. This whole grain resembles wheat berries but is somewhat lighter in color. It is extremely versatile with its rich nut-like flavor and an appealing, chewy consistency. It is used as fodder for animals as well as in soups and stews,salads ,khichdis and many tasty and healthy dishes.There are several types of barley available with the regular grocers. In addition to its culinary uses, it is a great health food packed with nutrients and antioxidants, and has several medicinal properties. Some common forms of barley are as follows.Barley Grass, Hulled Barley and  Pearl Barley
Pearl barley is basically dehulled barley and is one of the most common ingredients for breakfast and snack recipes all over the world. After removing the bran, it is processed into various barley products such as flour, flakes, etc.,
Oomugi is another name for Barley in Japanese. Clean and white like rice, the taste and aroma is hardly distinguishable from rice making it a repeatable daily diet.

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Suman Prakash
Suman Prakash

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