Barley Khichdi Recipe

Ingredients

• 1 Cup broken barley (jau ka daliya)
• 1/3 Cup yellow moong dal (dhuli moong)
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon hing (asafoetida)
• 2 dried red chilies
• 1/2 inch ginger, grated
• 1 medium tomato, chopped
• 1/4 Cup green peas
• 1 small carrot, fine chopped
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt or to taste
• 2 Cup water, at room temperature

Instructions

1. 1

   Rinse, and soak broken barley in water for 30 minutes to 1 hour. Rinse and soak yellow moong for 15 minutes before making the khichdi.

2. 2

   Heat the ghee or oil in your pressure cooker. Add the cumin seeds, asafoetida, ginger, and let them sizzle and sauté for about 30 seconds until beautifully fragrant.

3. 3

   Add the chopped tomato, spice powders, and saute until tomatoes break down and become mushy.

4. 4

   Add your diced vegetables, rinsed broken barley, and moong dal to the cooker. Stir well for a minute, letting the grains gently toast in the spiced ghee. Pour in the water and give everything a final stir.

5. 5

   Close the lid and cook for 2 to 3 whistles on medium heat. Let the pressure release naturally before opening. Open the lid and give the khichdi a vigorous stir.

6. 6

   Serve barley khichdi warm with a drizzle of ghee or a squeeze of lime.