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Barley Moong Dal Khichdi by The Dearist | Recipe
INGREDIENTS :
- Mustard Seeds, 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Asafoetida, a pinch
- Curry Leaves, 2 sprigs
- Turmeric, 2 pinches
- Ghee, 1 tsp
- Green Moong Dal (or yellow), 1/2 cup, split, washed and soaked for 2 hours
- Barley Pearls, 1/2 cup, washed and soaked for 30 mins, and drained
- Carrots, 1 cup, finely chopped
- French Beans, 1 cup, finely chopped
- Water, 3 cups
- Himalayan Salt, as per taste
For the garnishing:
- Coriander Leaves, finely chopped, to garnish
- Black Pepper Powder, 1/2 tsp
- Ghee, 1/2 tsp
METHOD :
- In a thick bottomed vessel, add a teaspoon of ghee and heat it up
- Add the mustard seeds, cumin seeds, asafoetida, turmeric, and curry leaves
- Add the finely chopped veggies and sauté for a minute
- Add the soaked moong dal and barley. Stir well
- Add water and keep stirring the mixture
- When the barley pearls and dal are sufficiently soft, add Himalayan salt
- Garnish with ghee, black pepper powder, and coriander leaves
- Serve fresh and warm
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