Barley Khichdi

4.38 from 8 votes

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.

You may like some more khichdi recipes: Masala Khichdi, Vegetable Dalia Khichdi, Bajre Ki Khichdi, Moong Dal Khichdi, and Vegetable Oats Khichdi.

Barley Khichdi served in a bowl.
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About Barley Khichdi

Barley Khichdi (Jau Khichdi) is a variation of the classic moong dal khichdi recipe that replaces rice 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 possible. This khichdi recipe is a great way to include this grain.

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, 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

Barley khichdi ingredients list 1
Barley khichdi ingredients list 2

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.

You will get pearl barley at any Indian grocery store or online portal like Amazon.

Yellow Moong Dal (Split and Skinned Green Lentils) – I make this barley 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.

Soaked barley and yellow moong dal.

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.

Ghee, asafetida and whole spices added to hot ghee.

Add green chilies and onions and cook until the onions are light brown, stirring frequently.

Green chilies and onions added to the pot.

Now add tomatoes and ginger and cook for another minute. Stir frequently.

Tomatoes and green chilies added to the pot.

Drain the water from the barley and dal and add them to the instant pot with 2 and ½ cups of water, salt, and turmeric powder. Stir gently.

Soaked barley and lentils added to the pot.
Water, salt and turmeric powder added to the pot.

Close the instant pot lid and set the valve to the sealing position.

Lid secured.

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.

Cooked barley khichdi.

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 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 heat and let the pressure release naturally. Open the lid and follow the remaining process.

Ready barley khichdi garnished with chopped cilantro.

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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.
4.38 from 8 votes

Barley Khichdi Recipe (Jau Moong Dal Khichdi)

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.
Prep: 10 minutes
Cook: 20 minutes
Soaking Time: 30 minutes
Total: 1 hour
Servings: 4 people

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)
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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.

Notes

To cook the jau khichdi in a traditional stovetop pressure cooker, follow the recipe until adding water on 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 heat and let the pressure release naturally. Open the lid and follow the remaining process.
This 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, use a bigger pot or cooker. The cooking time will remain the same.
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.

Nutrition

Calories: 217kcal, Carbohydrates: 31g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 80mg, Potassium: 245mg, Fiber: 8g, Sugar: 2g, Vitamin A: 90IU, Vitamin C: 6.9mg, Calcium: 23mg, Iron: 2.1mg
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Recipe Rating




6 Comments

  1. 5 stars
    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.

  2. Thank you for the recipe, Neha. Do you have any suggestions for cooking this on the stove-top? ~ Dido.

    1. 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.

  3. 5 stars
    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.

  4. 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!!!.