Barley Moong Dal Vegetable Khichdi, Jau Dal Khichdi
by Tarla Dalal
barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with 34 amazing images.
barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi has a lingering aroma and flavour brought about mainly by the use of veggies. Learn how to make jau dal vegetable khichdi.
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 and toovar dal based khichdi. So we specifically crafted jau dal vegetable khichdi instead, because barley is more stomach-friendly.
The veggies give the acidity friendly khichdi a nice texture and flavour, which is improved further by a simple but effective tempering. Cumin seeds use din tempering aids digestion as well. Moreover the use of chillies has been absolutely avoided.
This healthy barley khichdi with vegetables is loaded with protein and fiber which makes it a wise choice for weight watchers. Noticeable amount o f B vitamins can help in energy metabolism. The phosphorus in it can help to maintains muscles and blood vessels as well as assist in bone health.
Tips for barley moong dal vegetable khichdi. 1. Serve barley moong dal vegetable khichdi with curds. 2. Barley is a healthy substitute for rice in this khichdi. 3. This khichdi stays fresh for approx. 3 to 4 hours.
Enjoy barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with step by step photos.
Barley Moong Dal Vegetable Khichdi, Jau Dal Khichdi recipe - How to make Barley Moong Dal Vegetable Khichdi, Jau Dal Khichdi
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Barley Moong Dal Vegetable Khichdi
1/2 cup barley (jau) , washed and drained
3/4 cup yellow moong dal (split yellow gram) , washed and drained
1 cup grated bottle gourd (doodhi / lauki)
1 cup grated carrot
1/2 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
3 peppercorns (kalimirch)
1 bay leaf (tejpatta)
2 cloves (laung / lavang)
1/2 tsp turmeric powder (haldi)
salt to taste
For barley moong dal vegetable khichdi
- For barley moong dal vegetable khichdi
- To make {span class="bold1"}barley moong dal vegetable khichdi{/span}, heat the ghee in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds.
- Add the bottle gourd and carrot and sauté on a medium flame for 1 minute.
- Add the barley, moong dal, turmeric powder, salt and 4½ cups of hot water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve the {span class="bold1"}barley moong dal vegetable khichdi{/span} immediately.
like barley moong dal vegetable khichdi
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what is barley moong dal vegetable khichdi made of?
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what is barley moong dal khichdi vegetable made of? jau dal vegetable khichdi is made from 1/2 cup barley (jau) , washed and drained, 3/4 cup yellow moong dal (split yellow gram) , washed and drained, 1 cup grated bottle gourd (doodhi / lauki), 1 cup grated carrot, 1/2 tbsp ghee, 1 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 3 peppercorns (kalimirch), 1 bay leaf (tejpatta), 2 cloves (laung / lavang), 1/2 tsp turmeric powder (haldi) and salt to taste. See below image of list of ingredients for barley moong dal vegetable khichdi.
washing and draining barley
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This is what barley looks like. Barely is a cereal that is not used in everday Indian cooking which is very healthy.
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Place the barley in a bowl of water. You can see that there is dirt from the barley and you need to clean it in water till clear.
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The barley is washed.
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Drain.
washing and draining yellow moong dal
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This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
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Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
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The moong dal is now clean.
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Drain.
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Washed and drained yellow moong dal.
making barley moong dal vegetable khichdi
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To make barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | heat 1/2 tablespoon ghee in a pressure cooker.
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Add 1 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 1/2 tsp asafoetida (hing).
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Add 3 peppercorns (kalimirch).
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Add 1 bay leaf (tejpatta).
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Add 2 cloves (laung / lavang).
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Sauté on a medium flame for a few seconds.
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Add 1 cup grated bottle gourd (doodhi / lauki).
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Add 1 cup grated carrot.
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Sauté on a medium flame for 1 minute.
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Add 1/2 cup barley (jau) , washed and drained.
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Add 3/4 cup yellow moong dal (split yellow gram) , washed and drained.
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Add 1/2 tsp turmeric powder (haldi).
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Add salt to taste. We added 1 tsp salt.
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Add 4½ cups of hot water.
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Mix well.
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Pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Put jau dal vegetable khichdi in a serving bowl.
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Serve barley moong dal vegetable khichdi | jau dal vegetable khichdi | healthy barley khichdi with vegetables | hot.
tips for barley moong dal vegetable khichdi
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Serve barley moong dal vegetable khichdi with curds.
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Barley is a healthy substitute for rice in this khichdi.
- This khichdi stays fresh for approx. 3 to 4 hours.
health benefits of barley moong dal vegetable khichdi
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Barley Moong Dal Vegetable Khichdi – high in protein and fiber.
- The duo of barley and moong dal lends protein which can help to boost metabolism and aid in weight loss.
- Protein along with phosphorus from barley can aid in bone strengthening process.
- Barley is suitable for acidity as well.
- This khichdi is a wholesome choice is suitable for diabetes and people with heart disease. They can benefit from the fiber in this khichdi to manage blood ugar levels and blood cholesterol levels.
| Energy | 148 cal |
| Protein | 7.4 g |
| Carbohydrates | 25.8 g |
| Fiber | 3.6 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 357 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 39 mcg |
| Calcium | 38.7 mg |
| Iron | 1.4 mg |
| Magnesium | 36.3 mg |
| Phosphorus | 126.4 mg |
| Sodium | 14.1 mg |
| Potassium | 337.5 mg |
| Zinc | 0.9 mg |
Made this recipe for lunch yesterday and turned out great. Very easy on the digestion.Thank you for sharing.
I am now on a diet to get down my HB1Ac.am 63 years old and diabetic was searching the tarla dalal site for barley recipes and i got them.will try and let you know god bless and thank you. how to use foxtail millets.just bought now
Edited after original posting.
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.