Pearl Barley Khichdi
Yash dani
Warm, nourishing, and comforting, this Pearl Barley Khichdi is a wholesome twist on a traditional one-pot meal. Soaked pearl barley is gently cooked with aromatic spices like cloves, cardamom, Lakadong turmeric, and pepper until soft and mushy, creating a satisfying texture. Fresh coriander adds a burst of freshness, while ragi flakes lend a subtle nutty crunch. The dish is finished with a fragrant tadka of mustard seeds, jeera, dried red chillies, and crisp curry leaves poured over the hot khichdi. Hearty yet light, this khichdi makes a perfect nutritious meal for any time of the day.
Ingredients
250g Pearl Barley (rinsed)
1 litre Water (for soaking)
1 tbsp Oil
1⁄2 tsp Cloves
4-5 Cardamom Pods
1⁄4 tsp Lakadong Turmeric
1⁄2 tsp Pepper
2 tsp Coriander (chopped)
2 1⁄2 cups Water (for cooking)
1 tbsp Ragi Flakes
blank
1 tsp Mustard Seeds
1 tsp Jeera
8-10 Curry Leaves
2-3 Dried Red Chillies
3-4 tbsp Oil
Directions
In a large bowl, soak the Pearl Barley in the water for 3-4 hours.
Once soaked, heat the oil in a kadai and roast the spices for 2-3 minutes..
Add in the soaked Pearl Barley, Lakadong Turmeric, pepper and the coriander, and stir well.
Pour in the remaining water and cook on a medium to low heat until the water has almost evaporated. The mixture should be mushy in consistency.
While the khichdi is cooking, in another pan, heat the oil for the tadka.
Once heated, add in the mustard seeds, jeera, red chillies and curry leaves.
Stir till the curry leaves turn crisp, and switch off the stove.
Once the khichdi is done cooking, spoon it into a serving dish of choice.
Spoon the tadka over the hot khichdi, garnish with the Ragi Flakes, and serve immediately.