Title: Pearl Barley & Sprouts Khichidi With Coconut Sauce
Brief: Crave for something healthy yet delicious? Try our Maharashtrian inspired Pearl Barley & Sprouts Khichidi with Coconut Sauce. This dish brings together the wholesome goodness of sprouts, underlying earthy flavors of pearl barley and a hint of fresh coconut. Not only is it packed with rich Indian flavors, but it also keeps a check on your calorie count. Easy to prepare and high in nutrition, this dish serves as the perfect choice for dinner. Get your taste buds ready for a delightful culinary journey with this Khichidi!
Recipe:
Nutrition – 100 Calories per Bowl Serving
Ingredients:
1. 1/2 cup Pearl Barley
2. 1/4 cup sprouts of your choice (mung, lentil, chickpea)
3. Two large tomatoes
4. 1/2 cup grated coconut
5. Two chopped green chillies
6. A pinch of turmeric
7. Salt as per taste
8. Indian spices – Cumin & Mustard seeds
9. 1 tsp Oil
Steps:
1. Start with rinsing the pearl barley under running water.
2. Put the pearl barley into the pressure cooker, add 1.5 cup water and cook it for around 20 minutes.
3. Meanwhile, prepare the coconut sauce. Add grated coconut to the blender, followed by chopped green chillies and a bit of water. Blend them until you get a smooth consistency.
4. Heat a pan and drizzle some oil. Toss in cumin and mustard seeds, and sauté them until they start to splutter.
5. Add the chopped tomatoes to the pan and sauté it until it’s mushy.
6. Add sprouts to the pan and stir.
7. Mix in the cooked pearl barley to the pan, then add the coconut sauce, and mix well.
8. Add a small pinch of turmeric and salt as per taste.
9. Cover and cook it on medium flame for around 2-3 minutes.
Now, your delectable low-calorie Maharashtrian bowl is ready to be served hot!
