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Nourishing Barley Soup

By: Unknown
Region: Indian
Dish:Vegetarian - Soups


2 tbsp barley (jau) , soaked for 2 hours and drained
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped carrots
2 tbsp whole masoor (whole red lentil) , washed and drained
salt to taste
1/4 cup finely chopped tomatoes
1/4 cup finely chopped spring onion greens
2 tbsp finely chopped coriander (dhania)
freshly ground black pepper (kalimirch) to taste


Heat the oil in a pressure cooker, add the garlic and spring onion whites and saute on a medium flame for a few seconds.

Add the carrots, masoor, barley, salt and 4 cups of water, mix well and pressure cook for 3 to 4 whistles.

Allow the steam to escape before opening the lid.

Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well.

Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Serve hot.

Nutritional info

Energy 61 cal
Protein 2.5 g
Carbohydrates 9.6 g
Fiber 1.7 g
Fat 1.4 g
Cholesterol 0 mg
Sodium 6.7 mg

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