Barley, Beans and Vegetable Stew

Name: Barley, Beans and Vegetable Stew
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup Barley, whole; 1/4 cup green gram, whole (mung beans); 2 tsp garlic julienne; 2 tsp ginger julienne; 1 cup carrot, chopped; 2 tbsp coriander leaves, chopped; 1 onion, chopped; 1 tomato, chopped; 2 green chillis, chopped; 1/4 tsp pepper powder; 1/4 tsp cumin powder; 1/2 tsp turmeric powder; as needed Salt; 2 tbsp ghee; 2 tsp lemon juice

Divya Jain @cook_9584569

It has so much flavor and texture, plus it’s loaded with protein, fiber and anti-inflammatory spices. There's nothing that will warm you up faster than a bowl of this. This recipe is inspired from very talented my foodie friend Rajeshwari.

Divya Jain @cook_9584569

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Ingredients

4 servings

1/4 cupBarley, whole
1/4 cupgreen gram, whole (mung beans)
2 tspgarlic julienne
2 tspginger julienne
1 cupcarrot, chopped
2 tbspcoriander leaves, chopped
1onion, chopped
1tomato, chopped
2green chillis, chopped
1/4 tsppepper powder
1/4 tspcumin powder
1/2 tspturmeric powder
as neededSalt
2 tbspghee
2 tsplemon juice

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Steps

1

Wash and soak barley and green gram in sufficient water for an hour.
2

Heat a pressure cooker. Add a tablespoon of ghee. Add ginger and garlic, sautee for a minute.
3

Add chopped green chilli and onion, cook for 2-3 minutes.
4

Now add carrots, tomato, all ground spices and salt. mix up well.
5

Add about 4 cups of water and pressure cook for 4-5 whistles.
6

Once the pressure is released add coriander leaves and lemon juice. Serve hot by adding another tablespoon of ghee over it.

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Cooksnaps

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Divya Jain @cook_9584569

on January 30, 2019 18:50

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