Barley Khichdi

Ingredients

• 1 cup ‏barley, soaked in 2 cups water for 3-4 hours
• ½ cup ‏moong dal, rinsed
• 2 tablespoons ‏Sarda Farms ghee
• 1 teaspoon ‏mustard seeds
• ½ teaspoon ‏cumin seeds
• ½ teaspoon ‏turmeric powder
• ¼ teaspoon ‏hing (asafoetida)
• 2-3 green ‏chillies, chopped
• 1 inch ‏ginger piece, grated
• ½ teaspoon ‏garam Masala (optional)
• 10-12 ‏curry leaves
• ‏Salt to taste
• ‏Few sprigs coriander leaves for garnish (optional)

Method

Drain the water from barley. Reserve the water.

Heat ghee on medium heat in a pressure pan/cooker

Add the mustard seeds and once they crackle add the cumin seeds.

Add curry leaves, hing, green chillies, ginger, turmeric powder and sauté for a few seconds.

Add barley, moong dal and stir.

Add 4- 4 ½ cups water (use the reserved water). The amount of water will depend on the quality of barley and also on the desired consistency of the khichdi- dry or soupy.

Add salt, garam masala and stir.

Cook covered for about 2-3 whistles and then 12-15 minutes on SIM till the barley is soft but nt mushy.

Serve hot garnished with coriander leaves on its own or along with some kadhi/raita

Note: Soaking the barley is not mandatory but reduces the cooking time.