Barley vegetable khichdi

You'll need

• 1/2 cup pearl barley, soaked 2 hours
• 1/4 cup split moong dal
• 1 cup mixed vegetables, diced
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds
• 1 tsp ghee or oil
• Salt, to taste
• 3 cups water

Method

1. Drain the soaked barley and pressure-cook it with the moong dal, vegetables, turmeric and water until soft, about 20 minutes.
2. Warm the ghee in a small pan, let the cumin crackle, and stir it through.
3. Loosen with a little hot water if it's thicker than you'd like.
4. Season with salt and serve hot.

Why this dish

Barley is a lighter, slower-digesting grain than rice in Ayurvedic terms, well suited to a Kapha constitution at a midday meal without needing to skip the comfort of a khichdi.

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Often chosen by people browsing

A common choice among people browsing diabetes, high blood pressure and PCOS, largely for barley's place as a lighter grain swap.