1 cup of barley grain (Preferably Pearl barley) ,
1 tsp cumin seeds (Jeera),
1 tsp chilli powder,
3-4 tsp of coarsely ground groundnut powder ,
half tsp cooking oil ,
Black salt,Finely chopped coriander leaves
Wash and soak a cup full of barley grain overnight. Strain the water the next morning and wash the grain thoroughly. Put the grain in a container of a pressure cooker and add a little water (The water should be just on par with the grain or 1/4th inch above the grain.) Anything extra could leave the khichadi soggy. Let only 3 whistles blow.
Once the lid opens and the cooked barley cools down a bit, transfer it to a wider vessel. Add groundnut powder, chilli powder and salt, and mix thoroughly.
Place a wok (Kadhai) on the gas stove. Add oil and allow it to heat up. Then add cumin seeds, and let them splutter. Now, add the barley, and mix it all for about 3 minutes. Sprinkle a few drops of water, and mix again. Cover the wok with a lid to cook the grain on steam, and intermittently open the lid to mix the grain. Repeat this process thrice. Once done, add the chopped coriander leaves and mix gently. Once again cover the wok with the lid and after approximately 2 minutes, take it off the gas stove. (If you continue keeping the wok on the gas stove, the grains become hard and defeats the purpose of having soft khichadi.)
Serve this khichadi while hot. However, the khichadi can be re - heated by placing it in the pressure cooker. Avoid re-heating in a wok as the grains harden up.
Sometimes, you can replace rice/rotis in your meals with this khichadi. While consuming it as a snack, have it in proportion.
You can prepare barley khichadi vadas (made a little flatter to cook well) - either in an airfryer at 180 degrees for 15 minutes) or placing them on the griddle in a spoonful of cooking oil. This is an excellent and a healthy substitute for all the sabudana khichadi lovers.