Kichdis along with upma are a sort of quick to make comfort-food cum breakfast dishes in India. Upmas are more popular in the South, while, kichdis are more popular in the North. The main difference between upma and kichdis, given the very many variations of both dishes, is that upma is made with grains and veggies (usually wheat, but, now healthier options like oats are used). Kichdis on the other hand use grains, pulses and veggies. In a way, kichdis are one pot meal that include grains, pulses and vegetables thus completing a well rounded healthy vegetarian breakfast. I have been giving Anjalie barley kichdis from when she was around 8 months old. I used to pressure cook the kichdis for her until she was one year old. To this day she loves kichdis of any kind, but, largely favours barley kichdis. For little children, pressure cook to make sure that the dal and barley are well cooked and mashed and also skip mustard and cumin seeds until the children are a little older (about 1 year). For the recipe...
You will need:
1 cup pearl barley
½ cup moong dal (split yellow peas) or toor dal (split pigeon peas)
2 tsp oil
¼ tsp mustard seeds + ½ tsp cumin seeds (skip for children less than 1 yr old)
1 small onion
1 can mixed vegetables (100 g of fresh/frozen vegetables)
2 fresh chillies chopped (for adults – optional)
1 inch piece ginger grated
3 tbsp grated coconut (fresh or desiccated + 2 tbsp coconut milk)
¼ tsp turmeric powder
Salt to taste
1 tsp lemon juice
1 cup water (more or less)
Coriander leaves for garnish
Wash and soak barley and dal in water for 1-2 hrs. Drain and reserve the water for further use.
Heat oil in a kadai/wok to medium heat. Add mustard and cumin seeds and allow them to splutter.
Add onion and sauté until transparent.
Add vegetables,
the drained barley and dal,
coconut, salt and turmeric powder. Sauté for another min.
Add 1.5 cups of water (including the water reserved from soaking barley and dal). Cover and cook for 20-25 mins until barley and dal are cooked thoroughly, but, have not become mashed. You may need more or less water and cooking time may vary depending on the quality of barley and dal.
Turn off the stove and add lemon juice and mix well. Garnish with coriander leaves and serve warm.
Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by yours truly ;)
You will need:1 cup pearl barley
½ cup moong dal (split yellow peas) or toor dal (split pigeon peas)
2 tsp oil
¼ tsp mustard seeds + ½ tsp cumin seeds (skip for children less than 1 yr old)
1 small onion
1 can mixed vegetables (100 g of fresh/frozen vegetables)
2 fresh chillies chopped (for adults – optional)
1 inch piece ginger grated
3 tbsp grated coconut (fresh or desiccated + 2 tbsp coconut milk)
¼ tsp turmeric powder
Salt to taste
1 tsp lemon juice
1 cup water (more or less)
Coriander leaves for garnish
Wash and soak barley and dal in water for 1-2 hrs. Drain and reserve the water for further use.
Heat oil in a kadai/wok to medium heat. Add mustard and cumin seeds and allow them to splutter.
Add onion and sauté until transparent.
Add vegetables,
the drained barley and dal,
coconut, salt and turmeric powder. Sauté for another min.
Add 1.5 cups of water (including the water reserved from soaking barley and dal). Cover and cook for 20-25 mins until barley and dal are cooked thoroughly, but, have not become mashed. You may need more or less water and cooking time may vary depending on the quality of barley and dal.
Turn off the stove and add lemon juice and mix well. Garnish with coriander leaves and serve warm.
Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by yours truly ;)
wonderful idea..i would like to try it soon...made it perfectly...
ReplyDelete