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Recipe

EB5 opportunity Arella on Jones Colaberry - School of Data Analytics
Barley Khichdi

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 35 Mins

Ingredients

1/2 cup barley (jau) , washed and drained
2 tsp olive oil
1 tsp cumin seeds (jeera)
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup chopped green capsicum
1/2 cup chopped red capsicum
1/2 cup chopped yellow capsicum
1/2 cup chopped zucchini (unpeeled)
1/2 cup small broccoli florets
salt to taste
1 1/2 tsp finely chopped green chillies
3 tbsp chopped coriander (dhania)

Directions

Combine the barley and 1� cups water in a pressure cooker and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the olive oil in broad non-stick pan and add the cumin seeds.

When the seeds crackle, add the onions and saut� on a medium flame for 1 to 2 minutes.

Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

Add the all remaining vegetables and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the cooked barley, green chillies, little salt and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Serve hot.

Nutritional info

Energy 110 cal
Protein 3.5 g
Carbohydrates 17.7 g
Fiber 2.5 g
Fat 3 g
Cholesterol 0 mg
Sodium 9.6 mg

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