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Barley Moong Dal Khichdi by The Dearist | Recipe

Barley Moong Dal Khichdi by The Dearist | Recipe


  • 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


  • 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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