Barley Khichdi (Jau Moong Dal Khichdi) is a take on the classic khichdi recipe where rice is replaced with barley. This one-pot dish is very comforting and super nutritious (vegetarian).
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About Barley Khichdi
Barley Khichdi (Jau Khichdi) is a take on the classic moong dal khichdi recipe where rice is replaced with pearl barley.
Loaded with fiber, minerals, vitamins, and antioxidants, pearl barley is an interesting substitute for rice and should be eaten as often as one can. This khichdi recipe is a great way to include this grain in your diet.
This barley khichdi recipe can be easily doubled or tripled. I make it in my 3-quart instant pot (or a 3-liter pressure cooker). If scaling up, then use a bigger pot or cooker. The time of cooking will remain the same.
Here are some more khichdi recipes that you may like
Ingredients
Pearl Barley (Jau) – Barley is a versatile cereal grain that belongs to the grass family Poaceae. It is one of the earliest cultivated grains and has been 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.
You will get pearl barley in any Indian grocery store or on online portals like Amazon.
Yellow Moong Dal (Split and Skinned Green Lentils) – I make this khichdi recipe using yellow moong dal but you can replace it with other lentils like 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
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 barley 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.
Note – To cook the jau khichdi in a traditional stovetop pressure cooker, follow the recipe until adding water on medium-high heat. Close the lid of the cooker and cook for 1 whistle on high heat. Now reduce the heat to low and cook for 12 minutes. Remove the pressure cooker from heat and let the pressure release naturally. Open the lid and follow the remaining process.
Serving Suggestions
There are many ways to enjoy barley khichdi. Serve it as is, with a drizzle of ghee on top and a dollop of yogurt on the side, or, try it with a simple vegetable stir-fry on the side.
Do not forget to serve a few papads (poppadums) along.
For a more substantial meal, add some cooked chicken, lamb, or beef to the khichdi.
Storage Suggestions
Barley khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
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Recipe Card
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.
Dido
Thank you for the recipe, Neha. Do you have any suggestions for cooking this on the stove-top? ~ Dido.
Neha Mathur
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.
Laura May
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.
Claret Lobo
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!!!.