Barley Vegetable 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.

4/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 32 cookbooks   This recipe has been viewed 26950 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 Vegetable Khichdi recipe - How to make Barley Vegetable Khichdi

Preparation Time:    Cooking Time:    Total Time:     Makes 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.

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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Reviews

Wholesome Khichdi
4
 on 02 May 14 02:04 PM


A simple and wholesome recipe just as it's name suggests. Appropriate for a light fuss-free dinner. Best enjoyed with curd. Bottle Gourd and carrot up its health quotient, by making it a complete meal.