Barley Vegetable Khichdi
by Tarla Dalal
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Added to 31 cookbooks
This recipe has been viewed 21803 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 .
- Heat the ghee in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds.
- Add the bottle gourd and carrot and sauté on a medium flame for 1 minute.
- Add the barley, moong dal, turmeric powder, salt and 4½ cups of hot water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve immediately.
Nutrient values per serving
|Vitamin A||356 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||0.5 mg|
|Folic Acid||19.7 mcg|
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