Tuesday, 18 March 2014

Barley Khichdi

I had a hankering for something really filling involving barley and lentils a little while ago and Google led me to this recipe. It was really lovely and wholesome. I meant to add kale and for some reason it turned itself into peas. My brain works in mysterious ways sometimes. Still it was delicious, not hot spicy but flavourful spicy just the way I like it.

Barley Khichdi (from Veggie Belly)
(Serves 2)

1 tbsp oil
1/4 tsp cumin seeds
1/8 tsp asafoetida
1/2 onion, finely chopped
1 small tomato, finely chopped
1/2 tsp tumeric powder
100g cup pearl barley
50g cup red lentils
50g frozen peas
squeeze lemon juice
1 tbsp coriander, chopped

Heat the oil in a medium saucepan. Add the cumin seeds. When they start to sizzle, add the asafoetida and stir for 30 secs.

Then add the onions and fry on a medium heat till the onions are soft but not brown. Add the tomatoes, and cook until they are soft.  Add the turmeric, barley and lentils, stir for a few seconds and then add 750ml of water and a little salt.

Bring the water to a boil, then reduce the heat to low, put a lid on the pan, and let it simmer until the barley is cooked, 20-25 mins. During cooking, if the mixture dries up, add water as needed, a little at a time.

Add in the peas 3-4 mins before the end of the cooking time and stir to mix them into the mixture. Once everything is cooked turn off heat, and add a squeeze of lemon juice. To serve, sprinkle over the coriander and add a blob of yoghurt on top.

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