Healthy Barley and Moong Dal Khichdi Recipe (Hakubaku Oomugi)
55 minutes
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About Healthy Barley and Moong Dal Khichdi Recipe (Hakubaku Oomugi)
Discover a delicious and nutritious twist on traditional khichdi! This recipe uses Hakubaku Oomugi barley, a Japanese variety known for its rice-like texture and impressive nutritional profile (12x more fiber, 3x more calcium, and 2x more vitamin B2 than white rice!). It's a simple yet satisfying dish, perfect for a healthy and flavorful meal.Inspired by my experience with goIndiaOrganic's BellyNirvana Plattershare program, this Barley and Moong Dal Khichdi is packed with flavor and texture. The combination of barley, moong dal, and vibrant vegetables creates a colorful and crunchy dish that's both comforting and good for you. It's easy to make and perfect for weeknight dinners.This recipe is a great way to boost your fiber intake and enjoy a wholesome meal that supports immunity and overall well-being. Get ready to experience a new favorite khichdi!
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Recipe Time & More
Prep45 minutes
Cook10 minutes
Total55 minutes
Ingredients
Grains & Legumes
Aromatics & Spices
- 2 tsp Olive Oil
- 1/2 tbsp Cumin Seeds
- 1/4 tsp Asafoetida hing
- 1 tsp Chili finely chopped, green
Vegetables
- 1/2 cup Vegetables and corn kernels. you can adjust the vegetables to your preference., bell peppers (capsicum), cabbage, cooked; such as carrots, mixed
Seasoning & Garnish
- 1 tsp Lemon Juice
- 1 tsp Coriander chopped, for garnish
- 1-2 tsp Salt or to taste
- 1 Carrot cut into flower shapes or other decorative shapes, for garnish
- 3 cup Water
Instructions
Prepare the Ingredients
- Soak the barley for 30 minutes. Drain well.
- Prepare your vegetables: Chop the carrots and green chilies. If using other vegetables, ensure they are cooked and ready to be added.
Sauté Aromatics
- Heat olive oil in a pressure cooker over medium heat. Add cumin seeds and sauté until they crackle. Add asafoetida and sauté for 10 seconds.
Add Spices and Grains
- Add the green chilies and sauté briefly. Add the soaked barley, moong dal, salt, and 3 cups of water. Mix well.
Pressure Cook
- Close the pressure cooker lid and cook for 2 whistles. Allow the steam to escape naturally before opening the lid.
Add Vegetables and Finish
- Add the cooked vegetables and simmer for 2-3 minutes to heat through. Stir gently.
Garnish and Serve
- Stir in the lemon juice. Garnish with chopped coriander leaves and the decorative carrot pieces. Serve hot.
Recipe Notes
Expert Tips for the Best Barley Khichdi
- Rinse the dal: Rinsing the moong dal before cooking helps remove any impurities and prevents frothing.
- Adjust the water: The amount of water might need slight adjustment based on your preference for the khichdi's consistency. Add a little more water if you prefer it thinner.
- Spice it up: Feel free to add other spices like turmeric or ginger for additional flavor.
- Make it a complete meal: Serve this khichdi with a side of raita (yogurt dip) or a simple salad for a balanced and nutritious meal.
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Recipe Nutrition
Calories: 193kcalCarbohydrates: 36gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gSodium: 656mgPotassium: 194mgFiber: 8gSugar: 2gVitamin A: 3202IUVitamin C: 3mgCalcium: 35mgIron: 2mg
Suman Prakash
Articles: 49
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
I’m thrilled to try this recipe!
This looks incredible! Thank you.
I’m loving this recipe already!