Barley is not usually used in everyday cooking. It is however a great source of protein, iron and fibre .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 soup.
- 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
1. Heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds.
2. Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles.
3. Allow the steam to escape before opening the lid.
4. 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.
5. Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Ready to serve hot