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Barley Soup Barley
is a cereal that is not usually used in everyday cooking. It is however a
great source of protein, iron and fiber and tastes good too, if cooked with
flavorful ingredients as I have done in this broth. The combination of
masoor daal 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 color and fiber to this nourishing broth. Add
freshly ground pepper towards the end to perk up this soup.
Ingredients
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
Method
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.
Barley
is a cereal that is not usually used in everyday cooking. It is however a
great source of protein, iron and fiber and tastes good too, if cooked with
flavorful ingredients as I have done in this broth. The combination of
masoor daal 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 color and fiber to this nourishing broth. Add
freshly ground pepper towards the end to perk up this soup.