A healthier alternative to the regular Khichdi, this Barley-Moong Dal khichdi is as delicious and comforting. Barley is a good option if you are looking to cut down on rice from your diet. The rich taste of fresh Sarda Farms ghee compliments the earthy goodness of barley.
For a variation you can add any vegetables of your choice to make this one pot wholesome for a quick weeknight dinner.
- 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)
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.