Nourishing Barley Soup
Recipe type: soups
Barley is a cereal that is not usually used in everyday cooking. It is however a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as I have done in this broth. The combination of masoor dal along with barley i.e. a pulse with a cereal makes this soup a complete source of protein, which is otherwise lacking in a vegetarian diet. The vegetables add plenty of colour and fibre to this nourishing broth. Add freshly ground pepper towards the end to perk up this soup.
- 2 tbsp barley, soaked for 3 to 4 hours
- 2 tbsp masoor (whole red lentil)
- 1 large sized clove of ginger (adrak), chopped
- 3 spring onions with greens, finely chopped
- ¼ cup carrot cubes
- ½ tomato, chopped
- 2 tbsp chopped coriander (dhania)
- 1 tsp oil
- salt and freshly ground black pepper (kalimirch) powder to taste
- Drain the soaked barley and keep aside.
- Heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté till the onion whites turn translucent.
- Add the barley, masoor, carrots, salt and 4½ cups of water and pressure cook for 3 to 4 whistles. Cool slightly.
- Add the spring onion greens, tomato, coriander and pepper and bring to a boil.
- Serve hot.
Pearl barley is easily available at most grocery stores and also at chemist shops.