Barley Khichdi

I rarely try out new recipes for breakfast. When i saw barley khichdi in a magazine, i found its so easy to make. the best time to try is this summer, isn't it? so went ahead and tried this great healthy breakfast. it came out Good, and what a nice way to have barley in khichdi form..i have tried it twice and loved it so much.

Veg Clear Soup Recipe

Prep Time: 05 mins 

Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Breakfast

Ingredients:


Barley - 100gms
Moong Dal / Pasi Paruppu - 2 tbsp
Turmeric powder a pinch
Water - 2 cup's (220 ml)
Onion - 1
Green Chilli - 2
Carrot - 1/2
Tomato - 1
Capsicum - 1/2
Corriander leaves to garnish
Oil - 1 tsp
Jeeragam - 1/2 tsp


Method:

I didn't soak barley, but you can also soak the barley overnight, drain it and try, just like sabudana(sago).

Heat Oil in a Pressure Cooker, add cumin, green chilly and saute them. Now add Sliced Onion and saute it along.

Add chopped Tomato to the onions and mix. also add finely chopped capsicum and carrot and saute well.

Now add Moong Dal, a pinch of turmeric powder, and the Barley to the Pressure cooker and mix well.
Add 2 cups of water and stir.  Add Salt to taste. Then Pressure Cook up to 4 or 5 whistles and remove from fire.

Serve warm, garnish with Coriander leaves.

I liked the capsicum, it added a good taste to the khichdi.

Notes:

* Just 100 gms of Barley is enough, if you are cooking for two.

* You can add your choice of vegetables.

* Barley wont be so soft on cooking, it will be like cooked brown rice, semi-hard in texture.

* Barley is best for pregnant ladies.