Mushroom Barley Khichdi
Pressure-cooked
- Time
- 42 min
- Serves
- 4
- Calories
- 340 kcal
- Protein
- 15 g
0:00 / 1:29
Changes voice accent - Recipe stays in English
About this recipe
Pearl barley's chewy texture and subtle flavour pair unexpectedly well with earthy mushrooms and masoor dal in this khichdi that tastes more like risotto than traditional Indian comfort food. The barley maintains some structure even after cooking, creating pleasant texture variation. Ginger adds warmth that grounds all the earthy elements.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse pearl barley and masoor dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add mushrooms, pearl barley, masoor dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan; barley and mushrooms make a hearty, savory khichdi.
