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Barley Khichdi/Kitchari

Back with the second barley recipe of our barley series.

Seeking guidance from our well known comfort food, khichdi, let's make a version with the recent addition to our love list, barley.

Here is a simple version of barley khichdi.


Serves one person with moderate appetite (Multiply or divide based on your appetite or number of people)


Barley - 1/3rd cup (choose a variant that suits your digestion)

(Use a little less quantity than you would use rice)

Yellow moong dal - 1/4th cup

Ghee - 2 tbsps

Cumin seeds - 1/4 tsp Green chilli - 1 tiny, medium spicy, slit length wise

Use peppercorns alternatively

Fresh ginger - 1/4th of an inch, grated

Coriander seeds powder - 1/2 tsp

Asafoetida - one small pinch

Turmeric powder - 1/8th tsp

Water - as required

Salt - 1/3rd tsp or to taste

Chopped coriander leaves - 2 stems

Optional spices: (For Winters, Vata and Kapha)

Cloves - 1

Cinnamon stick - 1/4th of an inch

Bay leaf - 1


a. Wash and soak the barley grains overnight or for at least 4 hours.

Wash and soak the yellow moong dal for an hour or longer if possible.

b. Take a saucepan and cook both the soaked grains together in 3 cups of water. Make sure to top the water if it reduces and keep stirring intermittently to avoid the grains sticking to the bottom of the pan.

c. Once the grains are well cooked simmer the heat, add some salt and 1/8th of a teaspoon of turmeric powder.

d. In a small wok create the tempering for the khichdi.

Take a small wok, add 2 tablespoons of ghee and let it get hot.

Add some cumin seeds and let them splutter. Add a pinch of asafoetida and slit green chillies or peppercorns. Make sure to either use a lid or splutter screen immediately as they may splutter a lot.

e. Simmer the heat and add the grated ginger, coriander seeds powder and mix it in. After a few seconds turn off the heat and pour this tempering on top of the cooked grains. Add the chopped coriander leaves. Give it all a nice stir and then turn off the heat.

f. Serve hot with some buttermilk or papad/pappadoms.

Doshic understanding and variations:

This meal is good for all the three doshas but a bit heavy to digest, so Kaphas should use it with extra spices. It is not recommended for use during ailments but can be consumed during convalescence when the appetite is better.

It can be filling and nourishing. The spices balance the cooling nature of the grains.

Variations: Some extra spices like cinnamon, bay leaves, cloves, cardamom, etc can be used for a Vata or Kapha individual.

It can be served with some yoghurt and salty pickle for a Vata individual. A pitta can pair it with sweet buttermilk and an extra topping of ghee. Kaphas can have it with spiced buttermilk or pickle.

You can add seasonal vegetables to this dish. But this addition will make the dish a bit more heavier, so adjust your portion sizes accordingly.

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