Barley Khichdi





30 min


Barley Khichdi

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.


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