Barley Khichdi

Introduction:

Embark on a culinary journey to India with this delightful Bajri Flour Khichdi recipe, a wholesome and easy-to-prepare dish that will tantalise your taste buds and nourish your body. Bajri flour, also known as pearl millet flour, is a gluten-free and nutritious ingredient rich in fibre, iron, and magnesium. In this recipe, we'll combine the goodness of bajri flour with barley, vegetables, and aromatic spices to create a comforting and flavourful khichdi. Whether you're a seasoned cook or just starting to explore Indian cuisine, this recipe is sure to become a staple in your kitchen.

Ingredients:

For the khichdi:

• 1 cup bajri flour
• 1 cup pearl barley, rinsed and drained
• 2 cups water
• 1 cup mixed vegetables (carrots, peas, green beans), chopped
• 1 tablespoon grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon ghee or oil for tempering

For the tempering:

• 1 teaspoon cumin seeds
• 1 dried red chili, broken into pieces
• A few curry leaves

Instructions:

1. Wash the bajri flour: Rinse the bajri flour in a fine-mesh strainer under running water until the water runs clear. This removes excess starch and helps prevent the khichdi from becoming gummy.
2. Soak the barley: In a separate bowl, combine the pearl barley with 1 cup of water and let it soak for at least 30 minutes. Soaking the barley helps it cook faster and more evenly.
3. Cook the khichdi: In a pressure cooker, combine the soaked barley, soaked bajri flour, 2 cups of water, chopped vegetables, grated ginger, cumin seeds, turmeric powder, and salt. Mix well and close the lid securely.
4. Pressure cook: Bring the pressure cooker to high pressure and cook for 3-4 whistles. Once the pressure releases naturally, open the cooker and fluff the khichdi with a fork.
5. Tempering: In a small pan, heat the ghee or oil over medium heat. Add the cumin seeds, dried red chili, and curry leaves. Let the cumin seeds splutter and the curry leaves turn crisp.
6. Garnish and serve: Pour the tempering over the khichdi and mix well. Serve hot with yogurt, chutney, or your favourite Indian accompaniments.

Tips:

• For a richer flavour, you can roast the bajri flour lightly in a dry pan before adding it to the khichdi.
• If you don't have a pressure cooker, you can cook the khichdi in a pot on the stovetop. Increase the cooking time to 20-25 minutes, or until the barley and bajri flour are cooked through.
• Adjust the seasonings to your liking. Add more salt if needed, or add a pinch of garam masala or other spices for an extra kick.