Barley Kichdi

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

Barley dosai and idlis with green chutney

I am not a health freak. But I am heath conscious. This means that I do not obsess over only eating healthy food. But I moderate unhealthy food and try to mix in as much healthy food in my diet as possible. Looking back at how and when I started being health conscious, I can clearly point out that, I started to eat healthy since the day I realized that I was pregnant. It is the fact that I am now responsible for another life and that it is up to me and Naz to help the child to grow up healthy, happy and become a responsible adult that caused this change in me. One of the changes I have made for healthy diet is to choose food with low glycemic index  whenever possible. This  became more easier once I started to look beyond the usual recipes that call for rice and wheat based products. Introducing other whole grains like, barley and buckwheat has resulted in tasty and healthy food for the whole family. Food with low glycemic index are particularly great for those suffering from diabetes. They are also great for maintaining a healthy energy level through out the day and avoid feelings of low energy and fatigue. Parents of small children, I am sure, will totally appreciate this ;) For more information on Glycemic Index, you can read,

http://whfoods.org/genpage.php?tname=faq&dbid=32