Barley Khichidi

8 hours 30 mins
Prep: 8 hours | Cook: 15-20 mins


  • 1 cup barley (jau) ,washed, rinsed, soaked overnight
  • ¼  cup yellow moong dal (split yellow gram)- washed, rinsed, soaked
  • ¼ cup tur dal (pigeon peas spilt) washed, rinsed, soaked
  • 2 tsp olive oil
  • 1 tsp cumin seeds (jeera)
  • A pinch asafoetida (hing)
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp finely chopped green chillies
  • 1 tsp ginger garlic paste
  • salt to taste


  1. Heat the olive oil in a pressure cooker and add the cumin seeds when the seeds crackle, add the asafetida, ginger garlic paste, turmeric powder and sauté on a medium flame.
  2. Add the green chilllies and sauté on a medium flame for a few more seconds.
  3. Add the barley, yellow moong dal, tur dal, salt and 4 cups of water, mix well and pressure cook for 2 whistles.
  4. Allow the pressure cooker to cool down then open the lid.
  5. Serve immediately.