Barley kitchari isn't the real kitchari, however this one is an alternative if you who feel like a change and love Barley.  It is also lighter in quality, thus suitable for those who want to loose weight. 

4 people

Soaking  3 hours
Preparation  10 mins
Cooking  1 hour


Spices and herbs;

  • 2 tsp cumin
  • 2 tsp fennel
  • ½ tsp chilli (or more to taste)
  • 8 peppercorns
  • 2 star anise
  • Himalayan salt to taste
  • ½ cup fresh mint

Vegetables; 1 cup each of diced eggplant and (sweet) potato, 1 tomato


  • ghee
  • 1 cup of barley, 1 cup of yellow split mung beans 
  • veggie cube


1.  Soak the split mung beans and  barley for 3 hours in hot water, then wash until clear
2. Dice  eggplant,  potato and tomato
3. Ground the dry spices in a mortar
4. In a large pot heat 1 tbsp of ghee and fry the spices
5. Add the eggplant and the potatoes and fry for a few minutes
6. Add the mung beans and the barley
7. Add 6 cups of water with the veggie cube
8. Cook on high heat for 15 mins then reduce to medium to low heat
9. Check and stir regularly adding more water of necessary
10. After another 15 mins add the diced tomato and cook until ready
11. Salt to taste
12.  Sprinkle with fresh mint and serve.