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Nourishing Barley Soup

Nourishing Barley Soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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
  1. Drain the soaked barley and keep aside.
  2. Heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté till the onion whites turn translucent.
  3. Add the barley, masoor, carrots, salt and 4½ cups of water and pressure cook for 3 to 4 whistles. Cool slightly.
  4. Add the spring onion greens, tomato, coriander and pepper and bring to a boil.
  5. Serve hot.
Pearl barley is easily available at most grocery stores and also at chemist shops.
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