Spicy Barley Soup
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 29376 times
- Combine the barley and enough water in a deep bowl, cover it with a lid and keep aside to soak for 3 hours. Drain and keep aside.
- Combine the barley and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Drain again and keep aside.
- Heat a deep non-stick pan and when hot, add the garlic, ginger, mint leaves and onions and dry roast on a medium flame for 1 minute.
- Add the green chillies, cabbage, carrot, capsicum and coriander and dry roast on a medium flame for 2 minutes.
- Add 4½ cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the barley, paneer, tomatoes, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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