Barley Mushroom Khichda

Ingredients list for Barley Mushroom Khichda

• ½ cup Barley soaked overnight
• 20-25 Button mushrooms quartered
• 10-12 Shiitake mushrooms soaked in 1 cup water and quartered
• 2 tablespoons Dalia soaked overnight
• 2 tablespoons Split Bengal gram (chana dal) soaked overnight
• 2 tablespoons Split pigeon pea (toor dal/arhar dal) soaked overnight
• 2 tablespoons Split green gram skinless (dhuli moong dal) soaked overnight
• 2 tablespoons Split red lentil (masoor dal) soaked overnight
• 2 tablespoons Oil
• 1 inch Cinnamon
• 3-4 Green cardamoms
• 3-4 Cloves
• 1 teaspoon Cumin seeds
• 2 medium Onions chopped
• 2 tablespoons Garlic chopped
• 1 tablespoon Ginger chopped
• 2-3 Green chillies slit
• 1 large Tomato chopped
• 1 tablespoon Red chilli powder
• ½ tablespoon Cumin powder
• ½ tablespoon Coriander powder
• ½ teaspoon Turmeric powder
• 2 teaspoons Garam masala powder
• to taste Salt
• ½ cup + for garnishing Fried onions
• ½ cup Yogurt
• Juice of 1 lemon
• ½ cup Fresh coriander leaves finely chopped
• ¼ cup Fresh mint leaves finely chopped

Method

1. Drain and pressure cook barley, broken wheat, Bengal gram, pigeon peas, green gram and red lentils together with 2½ cups of water till the pressure is released for 3-4 times.
2. Heat oil in a non-stick pan. Add cinnamon, cardamoms, cloves and cumin seeds and sauté for 1-2 minutes.
3. Add onions, garlic, ginger and green chillies, mix and sauté for 2-3 minutes.
4. Add button mushrooms and shiitake mushrooms and sauté till golden brown. Add tomato, mix and cook till it turns pulpy.
5. Add chilli powder, cumin powder, coriander powder, turmeric powder, garam masala powder and salt, mix well and cook for 4-5 minutes.
6. Add the water in which mushrooms were soaked and cook for 5-6 minutes. Add fried onions and yogurt, mix and cook till the oil separates.
7. Add the cooked barley-dal mixture and 1 cup water and mix well. Add salt, stir and cook on medium heat for 10-15 minutes. Lower heat and simmer for 10 minutes.
8. Add lemon juice and mix well.
9. Garnish with fried onions, coriander leaves and mint leaves and serve hot.