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Barley Moong Dal Khichdi

VIEWS 2238

Energy (kcal) - 220

Protein (g) - 4.8

Carbohydrate (g) - 28.6

Fat (g) - 5.8

Khyati's Health-O-Meter Says:

Barley is a complete healthy package of vitamins, minerals, and antioxidants. Barley claim's to be an excellent source of molybdenum, manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.


  • Barley (raw) - 3 tbsp
  • Green moong dal - 1 tbsp (raw) -
  • Cumin seeds - 1/4th tsp
  • Asafoetida, optional - 1/4th tsp (optional)
  • Green chilli, slit - 1 (optional)
  • Onion, minced - ½ 
  • Tomato, chopped finely - ½ 
  • Turmeric powder- 1/4th tsp
  • A squeeze of lemon - optional
  • Chopped cilantro - for garnish
  • Oil - 1 tsp
  • Salt - to-taste

Step 1 Heat oil in a medium saucepan. Add the cumin seeds.  Step 2 When they sizzle, add asafetida and green chilli. Stir for 30 seconds. Step 3 Then add onions. Sautee on medium heat till the onions are soft (don't let them brown). Add the tomatoes, and cook till they are soft Add turmeric, barley, and moong dal. Stir for a few seconds.  Step 4 Add 3 cups of water and salt. Bring the water to a boil.  Step 5 Then reduce heat to low, put a lid on the pan, and let it simmer till the barley is cooked. I like the barley to have a little bite to it, so I cook it for about 20 minutes.  Step 6  If you want the barley to be softer, cook it longer. During cooking, if the khichdi dries up, add water as needed, 1/2 cup at a time. Serve with curds.

Barley Moong Dal Khichdi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2238


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