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.