Barley Khichdi Recipe

by Sala @ Veggie Belly on June 1, 2012

When I want a quick, comforting meal with no fuss, I turn to this barley khichdi. A traditional Indian khichdi is made with rice, moong dal (yellow mung beans) and turmeric and is cooked to a risotto like consistency. I use barley instead of the rice to create a curried Indian barley khichdi. This vegetarian barley khichdi is tasty, easy to make and will please the whole family! Plus, you can easily cut out the ghee and use oil instead to make this khichdi vegan.

I recommend you use pearl barley in this recipe. Pearl barley cooks quicker than the non-pearled kind.  What’s the difference between pearl barley and hulled un-pearl barley? Hulled barley has its outer husk on, so it takes longer to cook. Pearl barley has its outer husk removed, therefore it cooks quicker. If you use hulled barley for this recipe keep in mind you will need to give it more time and water to cook.

Add a handful of frozen mixed vegetables or a little cubed carrot and some peas if you wish. Also use less dal, according to your preference.  This is a very forgiving recipe. If you have a pressure cooker, feel free to cook this in a pressure cooker.

Barley Khichdi Recipe

serves about 2

Ingredients
1 1/2 tablespoons butter or ghee
¼ teaspoon cumin seeds
1/8 teaspoon asafetida, optional
1 green chili, slit. Optional
½ onion, minced
1 small tomato, chopped finely
¼ teaspoon turmeric powder
½ cup pearled barley
¼ scant cup yellow moong dal. Substitute with masoor dal
A squeeze of lemon, optional
Chopped cilantro for garnish

Method
1. Heat ghee in a medium sauce pan. Add the cumin seeds. When they sizzle, add asafetida and green chili. Stir for 30 seconds.
2. Then add onions. Sautee on medium heat till the onions are soft (don’t let them brown).
3. Add the tomatoes, and cook till they are soft.
4. Add turmeric, barley and moon dal. Stir for a few seconds.
5. Add 3 cups of water and salt.
6. Bring the water to a boil. Then reduce heat to low, put a lid on the pan, and let it simmer till the barley is cooked. I like the barley to have a little bite to it, so I cook it for about 20 minutes.  If you want the barley to be softer, cook it longer. During cooking, if the khichdi dries up, add water as needed, 1/2 cup at a time.
7. Taste the khichdi and adjust salt if needed. Turn off heat, and add a squeeze of lemon, if using. (Taste the khichdi first before adding lemon juice. If the tomatoes are tart enough you may not need the lemon. This is by no means a lemony dish.)

Serve hot with garnished with cilantro and yogurt on the side.

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Comments

comments

{ 15 comments… read them below or add one }

1 Vijitha June 1, 2012 at 9:40 am

A bowl of healthy goodness. I drink barley water when I am down with fever and now I am going to make your version of kitchdi on days I need something comforting and healing!

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2 Anita Menon June 1, 2012 at 9:44 am

Totally yum. I make pearl barley khichdi with other dals and veggies. It is way too yum to describe in words. Comfort food at its best. Thanks for posting. WIll make this soon.

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3 Sanjeeta kk June 1, 2012 at 9:48 am

Love the clicks, Sala..I make this often, the only differences being that I pressure cook barley and lentils separately and then season it with the spices..makes the work a little quicker. Will be making your version soon to feel the difference…I like the soupy look to the Khichdi.

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Sala @ Veggie Belly Reply:

I like khichdi a bit soupy, its just more comforting that way!

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4 Rosa June 1, 2012 at 10:10 am

Delicious and so nutritious! A great dish.

Cheers,

Rosa

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5 Spandana June 1, 2012 at 11:22 am

Never tried using Barley for khichdi. But this sure looks very appealing and delicious. The pictures make it more tempting.

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6 Nandita June 1, 2012 at 2:39 pm

This khichdi looks so wholesome and delicious. Loved the recipe Sala :)

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7 Jahnavi June 1, 2012 at 2:46 pm

Looks good :) Can this also be cooked in pressure cooker?

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8 Jahnavi June 1, 2012 at 2:47 pm

:D never mind, I re-read the description again.. you mentioned that we can cook with pressure cooker
Thanks for yummy recipe.

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Ira Reply:

I think so but, I would stick to the convenional method. You don’t want a piece of barley getting stuck in the steam vent. It can be very scary.

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9 caralyn @ glutenfreehappytummy June 2, 2012 at 11:15 am

yum! that looks so delicious! it sounds so hearty and warming:) thanks for sharing!

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10 Srishti@ProlificCooking June 4, 2012 at 2:43 am

These pictures are real treat to eyes! Never tried barley khichdi although we do make a similar version with Pearl millet(Bajraa) and whole wheat. It does take a lot of time even in pressure cooker. Will try this recipe soon! Thanks for sharing.

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11 Lorii Abela June 4, 2012 at 7:56 am

A very yummy recipe.. Plus healthy too!.. Thanks for sharing..

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12 Veena June 12, 2012 at 8:35 am

Great recipe.. Healthy and looks tasty too.. Very nice click.. I have been regular visitor to ur blog… thanks for sharing great recipes

Rgds,
Veena of Great-secret-of-life.blogspot.com

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13 Marcus June 13, 2012 at 7:57 am

Looks really good! Will definitely try this, thanks!

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14 sreedhara November 22, 2013 at 8:45 am

Hi, Can U suggest any recipe( Veg Only) with barley powder. Some thing like soup, roti,chakras and etc. Incidentally we have procured barley powder n we r unable to consume it. Pl suggest any form to utilize the powder.

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15 Moogly January 22, 2014 at 1:04 pm

I made this for lunch for my husband. He said it was great! Looking forward to having the leftovers for dinner, too. Thanks for sharing this recipe.

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