on Jun 01, 2022, Updated Dec 05, 2023 You may like some more khichdi recipes: Masala Khichdi, Vegetable Dalia Khichdi, Bajre Ki Khichdi, Moong Dal Khichdi, and Vegetable Oats Khichdi.
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. 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. 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). 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. Now add tomatoes and ginger and cook for another minute. Stir frequently. 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. 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.
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