Vegetable Barley Soup ( Pressure Cooker )


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Vegetable barley soup, though not used in everyday cooking, barley is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as i have done in this broth. Pressure cooking retains these valuable nutrients. Add freshly squeezed lemon juice towards the end to perk up this soup.

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Vegetable Barley Soup ( Pressure Cooker ) recipe - How to make Vegetable Barley Soup ( Pressure Cooker )

Whistles:  High 3 to 4   Soaking Time:  2 Hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup finely chopped spring onions whites
2 tbsp pearl barley (jau) , soaked for 2 hours and drained
2 tbsp whole masoor (whole red lentil) , soaked for 2 hours and drained
1/4 cup finely chopped carrots
salt to taste
1/3 cup finely chopped spring onion greens
1/4 cup finely chopped tomatoes
2 tbsp chopped coriander (dhania)
1/2 tsp freshly ground black pepper powder
1 1/2 tsp lemon juice
  1. Heat the oil in a pressure cooker, add the garlic and the spring onion whites and sauté on a medium flame till the onions turn translucent.
  2. Add the barley, masoor and carrots, mix well and sauté on a medium flame for another minute.
  3. Add 4½ cups of hot water and salt, mix well and pressure cook on a high flame for 3 to 4 whistles.
  4. Allow the steam to escape using quick release method, (refer handy tip) before opening the lid.
  5. Add the spring onion greens, tomatoes, coriander and pepper, mix well and simmer for a minute, stirring once in between.
  6. Just before serving, add the lemon juice and mix well. Serve hot.

Handy tip:

  1. Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
  2. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.

RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook

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