Sprouted Barley Kichidi

Kichidi is one of the simplest food yet very tasty and filling with all the proteins from the dal.  We can also add variety of veggies into it and without any fuss kids would eat it.  We do not need any other credit for making a dish if kids would eat it.  A simple raita is a wonderful accompaniment with this dish. 

I make kichidi when we can eat at home since it becomes pretty hard if we pack it on boxes.    I make it with variety of grains/seeds like cracked wheat, brown rice, barley and even Kasha(roasted buckwheat).

Again this is one of the ideas for those who know to make Kichidi, just replace regurlar rice with other options.

We get hullless barley here. It is not the pearl barley which is almost equivalent to rice in carbs and fibers.  Hullless barley looks mostly like wheat.  Soak it overnight, wash, drain and let it sprout for 2 nights.  I love to see the sprouted barley!  You could refrigerate for a week or freeze it if you are not using them immediately.

What do you need?

Sprouted barley - 1 cup
Toor dal - 1/4 cup
Masoor dal - 1/4 cup
Mung dal - 1/4 cup
combination of veggies- 3 cups (no typo here - see tips down)

Turmeric powder-1/2 tsp
Salt as per taste
red chili powder-1/2 tsp (more)
coriander powder-2 tsp
cumin powder-1/2 tsp
Amchur powder-2 tsp (optional)

How to make?

1.  Cut all veggies, wash dals and put all the ingredients in a big dish.
2. Pressure cook on medium for 6 whistles or till soft. 
3.  Wait till the pressure cooker is ready to be opened,
4. Heat pressure cooker or another kadai,  add 2 Tbsp of oil, tadka with mustard seeds, cumin seeds and asofoedita.
5. Garnish with corinader leaves

Notes:

Veggies:  You could add carrot, beans, onions, garlic, tomatoes, spinach/greens, bottle gourd, ridge gourd.. Your imagination..