Barley tempered and cooked to make a nutritious khichdi
Barley Khichdi
Ingredients
| • | Barley,Soaked in water for 3-4 hours | 1 cup |
| • | Ghee | 1 tablespoon |
| • | Cumin seeds | 1 teaspoon |
| • | Asafoetida | a pinch |
| • | Carrot,diced | 1 medium |
| • | Turmeric powder | 1/4 teaspoon |
| • | Black peppercorns,crushed | 1 teaspoon |
| • | Sea salt | to taste |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
Method
Heat ghee in a pressure cooker, add cumin seeds, asafoetida, carrot and barley. Mix well and sauté for 2-3 minutes.
Add turmeric powder and crushed peppercorns and mix. Add coriander leaves and 2 ½ cups water and mix and let it come to a boil. Add salt and mix well. Put the lid on and cook under pressure for 2-3 whistles.
Open the lid when the pressure reduces completely and serve hot.
Heat ghee in a pressure cooker, add cumin seeds, asafoetida, carrot and barley. Mix well and sauté for 2-3 minutes.
Add turmeric powder and crushed peppercorns and mix. Add coriander leaves and 2 ½ cups water and mix and let it come to a boil. Add salt and mix well. Put the lid on and cook under pressure for 2-3 whistles.
Open the lid when the pressure reduces completely and serve hot.
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