Barley Vegetable Khichdi Recipe

Recipe By Slurrp

Barley Vegetable Khichdi is a nutritious and wholesome one-pot meal made with barley, lentils, and mixed vegetables. It is a healthier alternative to traditional rice-based khichdi and is packed with fiber, vitamins, and minerals. The khichdi is flavored with aromatic spices and can be enjoyed on its own or with a side of yogurt or pickle.

4.9
20 Rating -
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Vegdiet
30minstotal
30m.total
Barley Vegetable Khichdi
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ingredients serve

Ingredients for Barley Vegetable Khichdi Recipe

  • 1/5 cup Barley
  • 1/10 cup Lentils
  • 1/5 tablespoon Oil
  • 1/5 teaspoon Cumin Seeds
  • 1/5 Bay Leaf
  • as required Whole Spices
  • 1/5 Onion, Chopped
  • 1/5 teaspoon Ginger Garlic Paste
  • as needed Mixed Vegetables, Chopped
  • 1/10 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as per your need Water As Needed
  • as needed Fresh Coriander Leaves For Garnish

Directions: Barley Vegetable Khichdi Recipe

Cooking Directions

  • STEP 1.Wash and soak barley and lentils for 30 minutes.
  • STEP 2.Heat oil in a pressure cooker and add cumin seeds, bay leaf, and whole spices.
  • STEP 3.Add chopped onions, ginger-garlic paste, and saut��� until golden brown.
  • STEP 4.Add mixed vegetables, soaked barley, lentils, turmeric powder, red chili powder, and salt.
  • STEP 5.Add water and pressure cook for 3-4 whistles or until the khichdi is cooked and the grains are soft.
  • STEP 6.Allow the pressure to release naturally and then open the cooker.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with yogurt or pickle.

Cooking Tips

  • Soaking barley and lentils helps in reducing the cooking time.
  • You can add vegetables of your choice like carrots, peas, beans, etc.
  • Adjust the spice level according to your preference.
  • For a variation, you can add ghee or butter for added flavor.

Storage and Serving

  • Barley Vegetable Khichdi can be stored in the refrigerator for up to 2 days.
  • Reheat the khichdi in a microwave or on the stovetop before serving.
  • Serve hot with a side of yogurt or pickle for a complete meal.
Nutrition
value
190
calories per serving
1 g Fat10 g Protein33 g Carbs10 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    10g
  • Carbs
    33g
  • Fiber
    10g

MacroNutrients

  • Carbs
    33g
  • Protein
    10g
  • Fiber
    10g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    68mg
  • Iron
    3mg
  • Vitamin A
    877mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    3mg
  • Phosphorus
    191mg
  • Selenium
    21mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp