A typical, one-pot meal, Jau Moong Dal Khichdi or Barley Khichdi is made with wholesome ingredients like pearl barley, dhuli moong dal which is finely mixed with spices. Here is how to make it.
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Get down with fever or take some downtime after days at work, the first thing that you want to do is have some soul food and just unwind.
Whenever I am back from a trip at home or as and when I crave for a simple yet satiating meal, the first thing that my mind cribs for is Khichdi.
Made with the simplest ingredients and basic spices, a bowlful of Khichdi soothes your senses like no other meal on the planet.
Hence, whenever I eat or serve Moong Dal Daliya Khichdi, Dhuli Moong Dal ki Khichdi, I feel totally ecstatic and full of gratitude.
After all who does not like eating ghee loaded, a tender meal of rice and enriching lentils, no?
Tempted to eat it yet again yesterday, I try my hands on Jau Moong Dal Khichdi which turned out yummier than what I had expected it to be!
A typical, one-pot meal, Jau Moong Dal Khichdi is made with wholesome ingredients like pearl barley, dhuli moong dal which is finely mixed with spices.
Loaded with fiber, minerals, vitamins, and antioxidants, pearl barley is an interesting substitute for rice and should be eaten as often as one can!
Having used the same while making Jau Moong Dal Khichdi, let me tell you it is one of the grains that you should not give a miss at any cost.
So, quickly note down the recipe of this different khichdi, prepare it soon as serve it piping hot:
Recipe Card
Barley Khichdi Recipe
Ingredients
- ½ cup Pearl Barley / Jau
- ¼ cup Dhuli Moong Dal
- 2 tablespoon Ghee
- ¼ teaspoon Hing
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon
- 2-3 Cloves
- 2-3 Green Chilli (Slit into half)
- ½ cup Onion (Chopped)
- ¼ cup Tomato (Chopped)
- 1 teaspoon Ginger (Grated)
- Salt to taste
- ½ teaspoon Turmeric Powder
- 2 teaspoon Lemon Juice
- 2 tablespoon Fresh Coriander (Chopped)
- 2 tablespoon Golden fried onion
Instructions
- Heat ghee in a pressure cooker.
- Once the ghee is hot, add hing and cumin seeds and let them crackle for a few seconds.
- Add cinnamon and cloves and fry for a few seconds.
- Add green chilli and onion and fry until onion is slightly browned.
- Now add tomato and ginger and cook for another minute.
- Add jau and dhuli moong dal and 3 cups of water along with salt and turmeric powder.
- Pressure cook until dal and jau is cooked.
- Remove the pressure cooker from heat and let the pressure release.
- Add lemon juice and mix well.
- Garnish with fresh coriander and golden fried onion.
- Serve hot.
Supriya Ashok
Should we soak the barley for 3 hours?
Neha Mathur
No, you don’t have to.
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!!!.
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.