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).
Here are some more khichdi recipes that you may like – Masala Khichdi, Daliya Khichdi, Bajre Ki Khichdi, Moong Dal Khichdi, and Vegetable Oats Khichdi.
Jump to:
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.
Health Benefits Of Pearl Barley
If you’re looking for a nutritious grain to add to your diet, pearl barley is a great option.
This whole grain is a good source of fiber and protein, and it’s also rich in vitamins and minerals.
Pearl barley is a good source of soluble fiber. This type of fiber can help lower cholesterol levels and keep blood sugar levels in check. Soluble fiber may also promote gut health by helping to keep you regular and preventing constipation.
It is also a good source of insoluble fiber. This type of fiber helps add bulk to stool and keeps things moving through the digestive tract. Insoluble fiber may also help prevent diverticular disease, a condition that affects the large intestine.
Pearl barley is also a good source of selenium. This mineral plays an important role in thyroid function and helps protect cells from damage. Selenium may also boost immunity and help reduce the risk of certain chronic diseases, such as heart disease and cancer.
It is a good source of niacin. This nutrient helps support energy production and nervous system function. Niacin may also help lower cholesterol levels and improve circulation.
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.
You Might Also Like
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 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.
- Heat ghee in a pressure cooker over medium heat.
- 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 fry 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 pressure cooker along with 3 cups of water, salt, and turmeric powder. Stir gently.
- Close the lid of the cooker and cook for 1 whistle on high heat.
- Now reduce the heat to low and cook for 10 minutes.
- Remove the pressure cooker from heat and let the pressure release naturally.
- Open the lid of the cooker and stir in the lime juice.
- Garnish the khichdi with cilantro and serve hot.
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.
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.