Barley Khichdi Recipe
Barley Khichdi (Jau Moong Dal Khichdi) is a variation of the classic khichdi recipe, where rice is replaced with barley. This one-pot dish is very comforting. Make it using my easy recipe.
You may like some more khichdi recipes: Masala Khichdi, Vegetable Dalia Khichdi, Bajre Ki Khichdi, and Moong Dal Khichdi.
★★★★★
“My husband and I really enjoyed the kichidi. Making it again for my grandkids tomorrow!! Very nice alternative to rice👍🏽”
– Kala
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Table of Contents
About Barley Khichdi
Barley Khichdi (Jau Khichdi) is a variation of the classic moong dal khichdi recipe, where rice is replaced with pearl barley.
Pearl barley is a great substitute for rice and should be incorporated into the diet as often as possible. This khichdi recipe is a great way to include this grain.
This barley khichdi recipe can be easily doubled or tripled in quantity. I make it in my 3-quart instant pot (or a 3-liter pressure cooker). If scaling up, use a bigger pot or cooker. The cooking time will remain the same.
Serve with a drizzle of ghee on top and a dollop of yogurt on the side, or try it with a simple vegetable stir-fry. Do not forget to serve a few papads (poppadums) along.
Ingredients
All the ingredients to make this barley khichdi recipe are easily available at any Indian grocery store. Barley, moong dal, and whole spices are also available on online portals like Amazon.
Pearl Barley (Jau) – Barley is a versatile cereal grain from the Poaceae grass family. It is one of the earliest cultivated grains, grown for thousands of years.
Pearl barley, or pearled barley, refers to barley that has undergone a refining process where its tough outer husk is removed, and the bran layer is polished or partially eliminated. This processing results in a smoother, more refined grain, making it quicker to cook and often used in various culinary applications.
Yellow Moong Dal (Split and Skinned Green Lentils) – I make this barley khichdi recipe using yellow moong dal, but you can substitute it with other lentils, such as green moong dal, pink masoor dal, or toor dal.
Whole Spices – You will need cumin seeds, cinnamon sticks (dalchini), and cloves (laung).
Others – You will also need ghee, asafetida (hing), green chilies, onions, tomatoes, fresh ginger, salt, turmeric powder, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
How To Make Barley Khichdi
Step 1: Rinse the barley and dal with water, then soak them in 2 cups of water for 30 minutes.
Step 2: Press the SAUTE button on an Instant Pot.
Step 3: When it says HOT, add ghee.
Step 4: Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
Step 5: Add cinnamon and cloves and fry for 3-4 seconds.
Step 6: Add green chilies and onions, and cook until the onions are lightly browned, stirring frequently.
Step 7: Now add the tomatoes and ginger, and cook for an additional minute. Stir frequently.
Step 8: Drain the water from the barley and dal, and add them to the Instant Pot with 2 ½ cups of water, salt, and turmeric powder. Stir gently.
Step 9: Close the Instant Pot lid and set the valve to the sealing position.
Step 10: Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
Step 11: Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure by moving the valve to the venting position.
Step 12: Open the lid and gently mix the barley khichdi.
Step 13: Stir in the lime juice.
Add some water if the khichdi is too thick for your liking.
Check for salt and add more if needed.
Step 14: Garnish with cilantro and serve hot.
Note – To cook the jau khichdi in a traditional stovetop pressure cooker, follow the recipe until adding water, over medium-high heat. Close the cooker’s lid and cook for 1 whistle on high heat. Now reduce the heat to low and cook for 12 minutes. Remove the pressure cooker from the heat and let the pressure release naturally. Open the lid and follow the remaining process.
Storage Suggestions
Barley khichdi tastes best when made fresh, as it tends to thicken after some time. However, if you have leftovers, store them in an airtight container for up to 3 days. Reheat in a pan or microwave before serving. Add some hot water before heating to correct the consistency.
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Barley Khichdi Recipe (Jau Moong Dal Khichdi)
Ingredients
- ½ cup pearl barley (jau)
- ¼ cup yellow moong dal
- 2 tablespoons ghee
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 cloves (laung)
- 2-3 green chilies (slit into half)
- ½ cup chopped onions
- ¼ cup chopped tomatoes
- 1 teaspoon grated ginger
- 1 teaspoon salt (or to taste)
- ½ teaspoon turmeric powder
- 2 teaspoons freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Rinse barley and dal with water and soak them in 2 cups of water for 30 minutes.
- Press the SAUTE button on an instant pot.
- When it says HOT, add ghee.
- Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Add cinnamon and cloves and fry for 3-4 seconds.
- Add green chilies and onions and cook until the onions are light brown in color, stirring frequently.
- Now add tomatoes and ginger and cook for another minute. Stir frequently.
- Drain the water from the barley and dal and add them to the instant pot along with 2 and ½ cups of water, salt, and turmeric powder. Stir gently.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure by moving the valve to the venting position.
- Open the lid and give the khichdi a mix.
- Stir in the lime juice.
- Add some water if the khichdi is too thick for your liking.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.
My husband and I really enjoyed the kichidi. Making it again for my grandkids tomorrow!! Very nice alternative to rice👍🏽
Great 🙂
this is now my favourite go to kichidi recipe, I love the spice combo and how easily it comes together. if you are wanting to control cholesterol this is the recipe for you.
Thank you for the recipe, Neha. Do you have any suggestions for cooking this on the stove-top? ~ Dido.
It will take a lot of time to cook on the stovetop, not recommended but you can follow the same process. Add double the water and cook on medium-low heat until the barley is cooked.
It’s probably not authentic to add garlic but I did 🙂 I didn’t have Hing. This made a nice thick soup unlike some kitchary recipes that come out more like pilaf. Next time I will increase the spices.
It was amazing!!! I had a lot of barley and did not know what to do with it. Have been drinking barley soaked water which cleanses the kidneys. Was wondering what to do with the barley. When I saw this recipe, I used it to use up all the soaked barley which I had kept in the fridge. It tasted amazing and I din have to waste the soaked barley too. Thank you!!!.