Barley soup

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Starter | Tags: , , , |

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.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

2 tablespoons pearl barley, soaked for 3 to 4 hours
2 tablespoons whole masoor (whole red lentils), soaked overnight and drained
1 large clove garlic, chopped
3 spring onions (white and greens separated), finely chopped
¼ cup carrots, diced
½ tomato, chopped
2 tablespoons chopped coriander
1 teaspoon oil
salt and freshly ground pepper 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.

Source :-


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