barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi |


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Wholesome Khichdi, simple to make, this khichadi is balanced in itself as is made with rice, dal, and lots of vegetables.


Added to 39 cookbooks   This recipe has been viewed 50070 times

There is no better way to end a busy day, than with a bowl of khichdi and curds. However, those who suffer from acidity often have to stay away from rice-based khichdi.

However, you can have this Barley Vegetable Khichdi instead, because barley is more stomach-friendly. The veggies give the khichdi a nice texture and flavour, which is improved further by a simple but effective tempering.

Make sure you serve this khichdi immediately as it is made with barley.

You can also try other stomach-friendly recipes like Green Peas and Methi Pulao and Curd Brown Rice .

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Barley Moong Dal Vegetable Khichdi recipe - How to make Barley Moong Dal Vegetable Khichdi

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
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Method
    Method
  1. Heat the ghee in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds.
  3. Add the bottle gourd and carrot and sauté on a medium flame for 1 minute.
  4. Add the barley, moong dal, turmeric powder, salt and 4½ cups of hot water, mix well and pressure cook for 3 whistles.
  5. Allow the steam to escape before opening the lid.
  6. Serve immediately.

Barley Moong Dal Vegetable Khichdi recipe with step by step photos

like barley moong dal vegetable khichdi

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what is barley moong dal vegetable khichdi made of?

  1. what is barley moong dal khichdi vegetable made of? jau dal vegetable khichdi  is made from 1/2 cup barley (jau) , washed and drained, 3/4 cup yellow moong dal (split yellow gram) , washed and drained, 1 cup grated bottle gourd (doodhi / lauki), 1 cup grated carrot, 1/2 tbsp ghee, 1 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 3 peppercorns (kalimirch), 1 bay leaf (tejpatta), 2 cloves (laung / lavang), 1/2 tsp turmeric powder (haldi) and salt to taste. See below image of list of ingredients for barley moong dal vegetable khichdi.

washing and draining barley

  1. This is what barley looks like. Barely is a cereal that is not used in everday Indian cooking which is very healthy. 
     
  2. Place the barley in a bowl of water. You can see that there is dirt from the barley and you need to clean it in water till clear. 
  3. The barley is washed. 
  4. Drain.

washing and draining yellow moong dal

  1. This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. 
  2. Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water. 
  3.  The moong dal is now clean. 
  4. Drain.
  5. Washed and drained yellow moong dal.

making barley moong dal vegetable khichdi

  1. Heat 1/2 tablespoon ghee in a pressure cooker.
  2. Add 1 tsp cumin seeds (jeera).
  3. Let the seeds crackle.
  4. Add 1/2 tsp asafoetida (hing).
  5. Add peppercorns (kalimirch).
  6. Add bay leaf (tejpatta).
  7. Add cloves (laung / lavang).
  8. Sauté on a medium flame for a few seconds.
  9. Add 1 cup grated bottle gourd (doodhi / lauki).
  10. Add 1 cup grated carrot.
  11. Sauté on a medium flame for 1 minute.
  12. Add 1/2 cup barley (jau) , washed and drained.
  13. Add 3/4 cup yellow moong dal (split yellow gram) , washed and drained.
  14. Add 1/2 tsp turmeric powder (haldi).
  15. Add salt to taste. We added xx tsp salt.
  16. Add 4½ cups of hot water.
  17. Mix well.
  18. Pressure cook for 3 whistles.
  19. Allow the steam to escape before opening the lid.
  20. Serve immediately.

tips for barley moong dal vegetable khichdi


    Nutrient values (Abbrv) per serving
    Energy148 cal
    Protein7.4 g
    Carbohydrates25.8 g
    Fiber3.6 g
    Fat1.7 g
    Cholesterol0 mg
    Sodium14.1 mg

    RECIPE SOURCE : Acidity Cook BookBuy this cookbook

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