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Barley Khichdi

Dedicated To to my family
Barley Khichdi
Barley Khichdi
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeNorth Indian
  • Good for breakfast
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About this Recipe

Khichdi is a comfort dish made from rice and lentils. It is easily digestible as compared to other foods. Khichdi is very soft on stomach as it has no spices. Traditionally, khichdi is made with rice and moong dal and tempered with ghee, hing and cumin seeds. In this recipe, I have replaced rice with barley grains and added onions and tomatoes for a spicy twist. Barley has got lot of health benefits. It is rich in fibre and helps to lose weight and lowers cholesterol. Barley khichdi is a comfort food that keeps your stomach full for a long time, due to its high fibre content. Do try this delicious and healthy khichdi for your family!! In this recipe, I have used Oo Mugi barley grains which I received from goindiaorganic thanks to Ms. Kirti Yadav of plattershare, a social media for food enthusiasts. I am happy to share this healthy recipe to the viewers!!

Ingredients & Quantity
  • Oo Mugi barley grains – 1 cup
  • Yellow moong dal – 1/2 cup
  • Onion -1 (chopped finely)
  • Tomatoes – 2 (chopped finely)
  • Ginger – 1/2 inch sized (grated or chopped finely)
  • Green chillies – 3 to 4 (chopped finely)
  • A pinch of asafoetida or hing
  • Turmeric powder – 1/4 teaspoon
  • Curry leaves – 10
  • Cooking oil or ghee – 2 tablespoons
  • Mustard seeds or rai – 1/2 teaspoon
  • Cumin seeds or jeera – 1/2 teaspoon
  • Salt to taste
  • Water – 3 cups
  • Chopped coriander leaves for garnishing
  • Lemon juice – 2 tablespoons
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How to cook?
  1. Soak barley grains for 1 hour with enough water. Then drain the water and keep the soaked barley aside. Heat ghee in pan on medium flame.
  2. Add mustard seeds and cumin seeds. When they sizzle, add chopped onions and saute on medium flame. Add curry leaves, hing, ginger and green chillies. Stir fry for upto 2 minutes, till onions become translucent.
  3. Add chopped tomatoes and cook till they become mushy. Then add soaked barley and moong dal and mix well. Add 3 cups of water and salt. Allow the water to come to a nice boil.
  4. Then lower the flame and close the pan with its lid. Cook for 15 to 20 minutes till the it is well cooked and the water is fully absorbed. Add more water if required, if you feel the barley is not cooked. Then switch off the flame.
  5. Sprinkle lemon juice and garnish with chopped coriander leaves. Yummy barley khichdi is ready to be served. Serve barley khichdi with curd or as it is.
  6. Barley Khichdi
Notes

Add vegetables like carrot, peas, beans or any other vegetable of your choice to make it more nutritious.

You can add cooking oil instead of ghee to make it a vegan dish.

You can also cook this khichdi in a pressure cooker.  In that case, pressure cook for upto 4 whistles after adding water.

Always serve khichdi hot or warm for better taste.

 

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Healthy and I am sure the taste would be out of the world. It is so satisfying feeling when one eats healthy.

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Naah! Not that fond of food