Barley Khichdi Recipe (Jau Moong Dal Khichdi)
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.
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)
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.
Video
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
