“Spicy Barley (Jau) Dalia- Moong Dal (with skin) Khichidi (Pongal)” … nothing comforts more than ghee laden hot mushy khichidi be it prepared with any grains and lentils … for those who want to avoid rice or want to opt for healthy grains, then try adding barely, millets, veggies to your daily diet in limits … its fantastic, here is a wonderful steaming hot khichidi served with simple homemade dahi (curds) and some banana chips to munch on … Yummilicious ….
** Khichidi be it in any combo is always a heart warming and comfort food especially during these tough times that the world is passing through. Yes we had all assumed that we are done with the worst phase of covid but somehow it is trying to squeeze back into lives to scare us all again. Always keep your kitchen stocked with grains that can be fall backed on in case of emergencies, this is what I learned through childhood from my parents and which I continue to do so. In 2020 when there was lock down my very habit of keeping a little bit stock came in handy and I was so relieved as so were some of my friends as I passed on the same to them.
** These days all over the world people are turning health conscious and opting for simple home cooked food and we Indians thank our stars for having always learned the ropes of cooking from Amma who despite giving us good education also saw to it that we learned to run a home well too. Millet are now getting recognized worldwide while we have always been using them for generation now. Off course in my home we used about 5-6 varieties while there are still more out there. Though barely is a grain and not millet it has healthy nutrients. It is highly beneficial for most of the ailments and my Grandma always swore by it.
** These days cause of so much innovation the food industry is rocking with new ideas almost on daily basis and people are going berserk in purchasing without giving a thought on health. All these so called packaged foods contain preservatives and whatever they claim its not good to consume on regular basis, particularly as one ages it just does not suit the body and all sorts of trouble shoots up at later point and there is nothing one can do but regret. So, the next time you reach out for bottled drinks or ready to eat food think about it, I am sure you will agree a little bit of prior planning and strain is worth doing the same at home.
** Recently I came across barley dalia in store purchased it to try out new options. It was from a famous ayurveda brand and it mentioned could be cooked as we would cook wheat dalia. Barley can easily be replaced where rice is used and I have been wanting to try out khichidi, dosa and idly with it for sometime now. Somehow my health took a back seat and I had to wait for a good 2 months before I prepared this wonderful khichidi. I used moong dal with skin on here to to increase fiber content and in all though I did not add in any veggies (next time I will), it turned out wonderful and tasted great served with homemade curds.
** Barley also known as Jau/ Jiwa is very famous for its prepared water as its an excellent source of fiber which is very helpful in keeping the digestive system healthy. It is believed to lower cholesterol, balance gut bacteria, lower blood sugar levels and the good news is it encourages loss of fat too. Barley is available in hulled, polished pearl, dalia ie broken grains and powder form too and they are all good in their own way though the hulled is the best of all. They are all available online if not in your neighborhood stores and is worth the purchase though I would suggest you store it in fridge for better shelf life.
** Though famous for barley water, they can also be prepared as khichidi, pulav, upma, dosa and idly too. The powder form is also used in preparing cookies, bread, roti and other dishes too. Young children are often given the prepared water for stomach issues and so are elders with constipation or diarrhea etc. I can go on about its health benefits but I am sure you will find them all if browsed over Google. Here I have used dalia ie barley broken to pieces like that of lapsi size, but you can use hulled or barley pearls too in which case you will need to soak it for 4-6 hours for best results, while using of dalia is faster and quick.
** Here is my simple method of preparing “Spicy Barley Dalia- Moong Dal (with skin) Khichidi (Pongal)” … my style, try it, tastes awesome ….
** Ingredients :
Barley Dalia/ Jau broken/ Jiwa : 1.5 cups
Chilkewali Moong Dal/ Green Gram Dal with skin : 1 cup
Salt/ Namak/ Meeta : to taste
Boiling Water : 5 + 1 cups
** For Tempering/ Seasoning/ Pannaka :
Mustard Seeds/ Rai/ Sasam : 1 tsp
Cumin Seeds/ Jeera : ½ tsp
Methi Seeds/ Fenugreek : just 5-6 pieces/ a pinch
Haldi/ Trumeric Powder : 1 tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5
Pepper Corns/ Miri : 5-6 (Optional)
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Ghee/ Toop : 3-4 tblsp + 1 tblsp
** Wash the barley dali/ jau/ jiwa well in water, changing it 2-3 times. Then soak it in water for 30 minutes and then drain off the water. If using hulled barley then you will need to soak it atleast for 4-6 hours. Prepare and keep this ready aside.
** Wash moong dal (with skin) in water and then soak it for 10 minutes. Put in a colander and drain off all excess water, you can also spread it on a thick cloth and rub if you want to use it immediately, just see to it that there is no traces of water.
** Note : You can use moong dal without skin too, the procedure is the same. You can also add on any veggies of your choice like carrot, beetroot, beans etc. Just cut them into medium size, wash and add it to the grains while pressure cooking.
** Add the 1 tblsp of ghee into a pressure cooker pan along with drained moong dal with skin. Now roast on medium flame for 5-8 minutes taking care to see that you do not burn it. Just need it roasted and aromatic for preparing of khichidi.
** Lower the heat and add in drained barley dalia to the moong dal along with salt to taste, pinch of turmeric powder and then add the 5 cups of boiling water carefully taking care to see that it does not splutter and mix all together evenly.
** Pressure cook on medium heat to 2 whistles, lower the heat, cook for another few whistles and then remove from heat. Allow pressure to fall on its own and when able to open the lid do so carefully and keep the cooked ingredients ready.
** Heat 4 tblsp of ghee in a thick bottomed kadai, when hot lower the heat and add mustard seeds, when start to crackle add cumin seeds, methi seeds, haldi, hing, green chillies cut to pieces, pepper corns, curry leaves and fry few seconds.
** Add pressure cooked barley dhalia+ moong dal (with skin) and mix together. Add remaining 1 cup of boiling water, check and add salt if necessary, mix well, cover and cook on low heat till cooked mushy and done, if needed add in more water.
** “Spicy Barley Dalia- Moong Dal (with skin) Khichidi (Pongal)” is done and ready to be served. Steaming hot soft mushy Khichidi always tastes best served with plain home made curds/ dahi or any simple raita/ salad. You can serve some roasted/ fried papad or fryums along with it if desired. A little bit of pickle served along tastes great too, I ran out of stock, so had to do without it this time.
** Note : You should remember to pressure cook both moong dal and barley well as we need it to be of very soft consistency and barely does need the mentioned time. Also remember to keep the spice level slightly more than as for other khichidi as barley is slightly bland in taste and needs to be prepared spicier and slightly saltier for best taste.
** However, if you are going to serve khichidi with any spicy podi/ chutney/ pickle or any spicy dish, then you can refrain from adding on extra spice. In any case do not cut down on the amount of ghee as that is what which makes the steaming hot soft khichidi that much more delicious, also with any dal a generous helping of ghee does enhance the taste.
** Sharing few links below which include my method of preparing “Barley Water/ Jau ka Paani” and a few other drinks prepared with same. Also including the link to “method of preparing pefect curds at home” and a common link to all “khichidi posts” both sweet and spiced below, you can browse through them in leisure and try them out as and when desired, they are all tasty …
https://gayathrifoodbytes.blogspot.com/search?q=khichidi
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