Authentic Barley & Tur Dal Khichdi Recipe – Spinach & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Barley & Tur Dal Khichdi Recipe – Spinach & Spice Blend

Introduction

Khichdi. Just the name feels like a warm hug, doesn’t it? It’s the ultimate comfort food, and honestly, a lifesaver on busy weeknights. I remember my grandmother making a pot of khichdi whenever anyone was feeling under the weather – it’s that nourishing. This version, with barley rava and a generous helping of spinach, is a little twist on the classic, packed with flavour and goodness. It’s simple, wholesome, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Barley & Tur Dal Khichdi isn’t just easy to make; it’s a complete meal in one pot! It’s wonderfully comforting, naturally gluten-free (if you ensure your barley rava is sourced accordingly – more on that later!), and a fantastic way to sneak in some extra greens. Plus, the blend of spices creates a flavour profile that’s both warming and incredibly satisfying.

Ingredients

Here’s what you’ll need to create this delightful khichdi:

• ½ cup Barley Rava
• ¼ cup Tur Dal (split pigeon peas)
• 1 Onion, chopped
• 3-4 Garlic cloves, minced
• 1 Green chilli, chopped
• 1 Tomato, chopped
• ¾ cup Chopped spinach
• ½ tsp Chilli powder
• 1 tbsp Oil (I prefer sunflower or vegetable)
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 3 Whole black pepper
• 1 Red chilli, dried
• 1 tsp Ghee (clarified butter)
• Salt to taste
• Approximately 2 cups Water (adjust as needed)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Barley Rava: Benefits and Regional Uses

Barley rava (also known as broken barley) adds a lovely nutty texture to the khichdi. It’s a fantastic source of fibre and is considered a very wholesome grain in Ayurveda. You can usually find it in Indian grocery stores or online. If you can’t find it, you can substitute with rice rava, but the texture will be slightly different.

Tur Dal: A Staple Lentil in Indian Cuisine

Tur dal is a staple in many Indian households. It’s known for its mild flavour and easy digestibility. Make sure to rinse it well before soaking!

Spinach: Fresh vs. Frozen & Nutritional Value

I love using fresh spinach in this recipe, but frozen works just as well! If using frozen, thaw it and squeeze out any excess water before adding it to the khichdi. Spinach is a powerhouse of vitamins and minerals, making this dish even more nutritious.

Spice Blend: Exploring the Flavors of Mustard, Cumin & Hing

The combination of mustard seeds, cumin, and hing (asafoetida) is classic in South Indian cooking. It creates a beautiful aromatic base for the khichdi. Don’t skip the hing – it adds a unique flavour and aids digestion!

Oil & Ghee: Choosing the Right Fat for Flavor & Health

I use oil for the initial sautéing and ghee for the tempering. Ghee adds a lovely richness and flavour, but you can use oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barley rava a good wash under cold water and drain it. Then, soak the tur dal in hot water for about 30 minutes. This helps it cook faster and become softer.
2. While the dal is soaking, chop your onion, garlic, green chilli, tomato, and spinach. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a pressure cooker (or a heavy-bottomed pot). Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, black pepper, red chilli, and hing. Let them sizzle for a few seconds.
4. Now, add the chopped onions, garlic, and green chilli. Sauté until the onions turn translucent and fragrant.
5. Add the chopped tomatoes and cook until they soften. Then, stir in the chopped spinach, turmeric powder, and chilli powder. Cook for another minute or two until the spinach wilts slightly.
6. Drain the soaked tur dal and add it to the pressure cooker along with the barley rava, water, and salt. Give everything a good mix.
7. Pressure cook for 3 whistles on medium heat. If you’re using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the barley and dal are cooked through.
8. While the khichdi is cooking, prepare the tempering. Heat the ghee in a small pan. Add the cumin seeds and minced garlic. Fry until the garlic turns golden brown.
9. Pour the tempering over the cooked khichdi and give it a gentle stir.

Expert Tips

• Adjust the amount of water depending on the consistency you prefer. I like mine slightly on the softer side.
• Don’t overcook the khichdi, or it will become mushy.
• A pinch of asafoetida (hing) really elevates the flavour.

Variations

• Vegan Khichdi Adaptation: Simply substitute the ghee with a plant-based oil for the tempering.
• Gluten-Free Considerations: Ensure your barley rava is certified gluten-free, as some varieties may be processed in facilities that also handle wheat.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chilli and chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: Khichdi for Makar Sankranti or Pongal: Add a little grated ginger and a sprinkle of sesame seeds for a festive touch.

Serving Suggestions

Serve hot with a dollop of raita (yogurt dip) or your favourite pickle. A side of papadums (crispy lentil wafers) also complements the khichdi beautifully.

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of barley rava to use for khichdi?

Look for hulled barley rava, which retains more of the grain’s nutritional value.

Can I substitute tur dal with another lentil?

Yes, you can! Moong dal (split yellow lentils) is a good substitute, but it will cook faster, so adjust the cooking time accordingly.

How can I make this khichdi more digestible?

Soaking the dal and using a generous amount of ghee can help make the khichdi easier to digest.

What are the health benefits of adding spinach to khichdi?

Spinach is packed with vitamins, minerals, and antioxidants, boosting the nutritional value of the khichdi.

Can I make this khichdi in an Instant Pot?

Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.