Author: Puja Patel, ALC
Ayurvedic Barley Khichdi
This recipe is ideal for the summer. According to Ayurveda, barley (Yava) is highly recommended during the hot months due to its cooling, light, and diuretic properties, which makes it excellent for balancing Pitta and Kapha doshas.
Ayurvedic Barley Khichdi Recipe for Summer
Ingredients (Serves 2–3)
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½ cup hulled barley (soaked 2–3 hours)
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¼ cup split yellow moong dal (soaked 20–30 minutes)
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½ cup peeled and chopped bottle gourd or zucchini
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½ cup chopped spinach
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1 tsp ghee (clarified butter)
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½ tsp cumin seeds
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¼ tsp grated ginger (optional)
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¼ tsp turmeric powder
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Salt to taste (rock salt preferred)
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2–3 cups warm water
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Fresh coriander leaves for garnish
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Soak the barley and moong dal separately to ease digestion and reduce cooking time.
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Heat the ghee in a deep pot or pressure cooker.
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Add the cumin seeds and let them splutter. Then, add the grated ginger and turmeric powder.
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Add the chopped vegetables and sauté them lightly for 2 minutes.
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Add the soaked barley and moong dal, and stir well.
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Pour in the warm water, add the rock salt, and mix.
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Cover and simmer for 30–40 minutes (or pressure cook for 3–4 whistles) until the barley is soft but not mushy.
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Stir and garnish with fresh coriander before serving.
Ayurvedic Benefits
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Barley: Cooling, diuretic, supports digestion, reduces Pitta heat.
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Moong dal: Light, easy to digest, balances all three doshas.
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Vegetables: Hydrating, cooling, and nutrient-rich.
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Spices: Aid digestion without aggravating Pitta.
Serving Suggestions
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Serve with a small bowl of chaas (buttermilk) on the side.
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Top with a spoonful of ghee for satiety and digestive support.
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Serve with mint-coriander chutney or a light cucumber raita.
