Soak the Barley: Wash the pearl barley thoroughly 2-3 times in running water. Soak it in warm water for at least 30 minutes. (Soaking reduces cooking time and helps in better nutrient absorption). Wash and rinse the moong dal together. Drain the water completely and keep it aside.
Tempering (Thalippu): Heat 1 teaspoon of ghee in a small pressure cooker over medium heat. Add cumin seeds and let them splutter. Add the pinch of hing, grated ginger, and green chili. Sauté for 30 seconds until the raw aroma disappears.
Sauté Aromatics & Veggies: Add the chopped onions and cook until translucent. Toss in the tomatoes and cook for a minute until they soften. Now, add the mixed vegetables (carrot, beans, peas) along with turmeric powder and salt. Sauté the veggies for 2 minutes on medium heat.
Add Grains & Water: Add the soaked, drained barley and moong dal into the cooker. Mix gently so that the grains are coated with the spices. Pour in 2.5 cups of water and stir well. Taste the water; it should taste slightly salty.
Pressure Cook: Close the pressure cooker lid. Cook on medium heat for 4 to 5 whistles. Once done, turn off the flame and let the pressure release naturally.
The Final Touch: Open the lid and gently mash the khichdi with a ladle to get a creamy consistency. Garnish with plenty of fresh coriander leaves and squeeze a few drops of fresh lemon juice for a tangy twist. Serve hot!
