Pulses and barley soup

Name: Pulses and barley soup
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 cup split lentils; 1/4 cup split green gram ( Mung dal); 1/4 cup split pegion peas & skinned (toor dal); 1/4 cup pearled barley; 1/4 cup chopped yellow bell pepper; 1/4 cup chopped red bell pepper; 1/4 cup chopped green onions (scallion); 1/4 cup chopped cilantro; 4 clove chopped garlic; 1/4 cup chopped tomoato; 1 salt; 1 ground black pepper

chanpulleti @cook_3176764

Its a recipe that I got inspired from my mom's dal (Indian pulses soup)..enjoy your hot and rich soup!!

chanpulleti @cook_3176764

Its a recipe that I got inspired from my mom's dal (Indian pulses soup)..enjoy your hot and rich soup!!

Saved

Ingredients

30 mins

2 servings

1/4 cupsplit lentils
1/4 cupsplit green gram ( Mung dal)
1/4 cupsplit pegion peas & skinned (toor dal)
1/4 cuppearled barley
1/4 cupchopped yellow bell pepper
1/4 cupchopped red bell pepper
1/4 cupchopped green onions (scallion)
1/4 cupchopped cilantro
4 clovechopped garlic
1/4 cupchopped tomoato
1salt
1ground black pepper

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Steps

30 mins

1

Pressure cook the pulses until they r fully cooked
2

Saute the garlic in a pan and add the rest of the vegetables to it.
3

Mix both the cooked vegetables and pulses and add two cups of water. Then let it simmer for 10 to 15 mintues
4

Add required amount of salt and pepper to the soup
5

Finally add the finely chopped cilantro to the soup before serving