Red Lentils 1/2 Cup.
Barley 1/3 Cup.
Salt 2 Teaspoon.
Turmeric 1/2 Teaspoon.
Chilli Pepper 1/4 Teaspoon.
Cummin Powder 1/4 Teaspoon.
Garlic paste 1/2 Teaspoon.
Roma Tomatoes 2 Medium size.
Onion 1/4 peeled.
Butter 1 Table spoon.
Olive Oil 1 Table spoon.
Soak red lentil and barley in separate bowls for 30 minutes in hot water.
Thinly slice onion and tomatoes.
Add olive oil and butter to a pan and saute the vegetables for 2 minutes ( you can add other vegetables like carrot, bell pepper etc. to your taste).
Add lentils, barley and all spices to the pressure cooker ( you can use a pot instead of pressure cooker, cooking time will be longer, rest remains the same).
Add about 4 cups of hot water to the pressure cooker.
Add the juice of lemon.
Close the pressure cooker and cooke on high heat till the pressure builds and it whistles.
After on ewhistle, turn down the heat to medium and cook for another 15 minutes.
Turn off the heat and open pressure cooker when safe.
In a separate bowl take out about two cups of soup ( optional method).
Blend the remaining soup.
Add back the two cups of soup and cook for another one minute or till the pot boils.
The soup is ready, serve hot. Garnish with Cilantro leaves.
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