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Mumbai chef shares a delicious barley khichdi recipe you must try: Step-by-step guide
Here’s a quick recipe for barley khichdi, one of the nutritious cereal grains, known for its high fibre content and cooling properties.
Barley, commonly known as Jau, is a popular ancient grain known for its high fibre content. It is so versatile and has the most pleasing taste and texture. Summers have started, and we all crave something light yet tasty for lunch and dinner. In an April 2, 2026, Instagram post, Keertida, a trained Mumbai chef, shared a quick barley khichdi recipe that you can try in this summer season for dinner and lunch.
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Barley khichdi ingredients
- Soak overnight/ at least six -seven hours (if planning for dinner, just soak after breakfast)
- Half cup barley
- Two tbsp chickpeas
- 250 gms pumpkin, grated (get the perfect ripe orange one that has a natural sweetness)
Barley khichdi recipe
Here's a step-by-step recipe of barley khichdi:
Step 1: In a large pot, heat one tbsp ghee, 2-3 red chilies, one small/ half a bay leaf, and 1/4 tsp turmeric powder.
Step 2: Now add the grated pumpkin and soaked barley-chickpeas (after discarding the soaking water and washing twice).
Step 3: Next, add 1.25 cups of water to cover the mixture. The pumpkin also gives off moisture, so if you add too much water, the mixture will be soupy- we want creamy.
Step 4: Add salt to taste. Mix well, and pressure cook for 5-6 whistles, for as long as you pressure cook when cooking chickpeas.
Step 5: Now, once uncovered, taste and see if you need to adjust salt and sugar. If your pumpkin isn’t sweet, add some sugar, which really helps with the flavour.
Step 6: If there is a little extra water, just return the pot to the gas, and stir, uncovered, till the water evaporates and you get a creamy consistency.
Step 7: Lastly, heat one tbsp ghee with 1/4 tsp kalonji and 1/2 red chili (cut into strips). Mix half of it in, and drizzle the rest over your plate.
Step 8: You can serve this khichdi for lunch or dinner.
Barley nutritional value
Barley is the fourth largest grain crop globally, after wheat, rice, and corn. It has a nutlike flavour and is high in carbohydrates, with moderate quantities of calcium, protein, phosphorus, and vitamin B. It also contains gluten and is commonly used to make porridge. The rich fibre content makes it one of the great food options for lowering cholesterol and controlling blood sugar. Additionally, barley also contains antioxidants such as vitamin E, beta-carotene, lutein, and zeaxanthin, which help protect against and repair cell damage caused by oxidative stress.
