Barley Khicdi

This Barley and Dal Khichdi is a wholesome, fiber-rich one-pot meal. Cooked in ghee with warm spices, it’s comforting, nourishing, and perfect for lunch or dinner. Using the Instant Pot makes it quick and fuss-free.

Ingredients:

2 tablespoons ghee
1/4 teaspoon asafoetida (hing)
1 teaspoon cumin seeds
1 inch cinnamon stick
2–3 cloves
2–3 green chilies, slit in half
1/2 cup chopped onions
1/4 cup chopped tomatoes
1 teaspoon grated ginger
1/4 cup pearl barley (pre-soaked)
1/4 cup yellow moong dal (pre-soaked)
2½ cups water
1 teaspoon salt (adjust to taste)
1/2 teaspoon turmeric powder
2 teaspoons lime juice (freshly squeezed)
2 tablespoons chopped cilantro (fresh coriander)

Instructions:

1. Heat 2 tablespoons ghee in a pressure cooker over medium heat.
2. Once the ghee is hot, add 1/4 teaspoon asafoetida (hing) and 1 teaspoon cumin seeds. Let them crackle for 4–5 seconds.
3. Add 1-inch cinnamon stick and 2–3 cloves. Sauté for another 3–4 seconds.
4. Add 2–3 slit green chilies and 1/2 cup chopped onions. Cook, stirring often, until onions turn light brown.
5. Add 1/4 cup chopped tomatoes and 1 teaspoon grated ginger. Sauté for 1 minute.
6. Drain the soaked barley and moong dal. Add them to the cooker and stir gently.
7. Add 2½ cups water, 1 teaspoon salt, and 1/2 teaspoon turmeric powder. Mix well.
8. Close the lid and cook on medium heat for 3–4 whistles.
9. Turn off the heat and allow the pressure to release naturally.
10. Open the lid and add 2 teaspoons of freshly squeezed lime juice. Mix well.
11. If the khichdi looks too thick, add a little hot water and stir to adjust the consistency.
12. Taste and adjust salt if needed.
13. Garnish with 2 tablespoons chopped fresh coriander leaves.
14. Serve hot.