Barley and Lentil Vegetable Soup
Ingredients:
2 tablespoons barley, rinsed
2 tablespoons yellow moong dal, washed
1 teaspoon olive oil
½ teaspoon cumin seeds
1 small onion, finely chopped
1 small tomato, diced
½ teaspoon turmeric powder
½ teaspoon ground black pepper
2 cups water
½ cup carrots, finely chopped
¼ cup capsicum, finely chopped
¼ cup spinach, chopped
½ cup bottle gourd (lauki) or zucchini, diced
Salt to taste
1 teaspoon lemon juice
Fresh coriander leaves for garnish
Instructions:
1. Prep Work: Rinse the barley and lentils thoroughly under running water and soak them for 15-20 minutes.
2. Tempering: Heat ghee or oil in a pressure cooker, add cumin seeds, and let them sizzle.
3. Sauteing: Add chopped onions and cook until translucent. Stir in tomatoes, turmeric, and black pepper, then sauté until the tomatoes soften.
4. Incorporate Vegetables: Add carrots, capsicum, bottle gourd, and spinach. Stir and cook for 2-3 minutes.
5. Simmering: Pour in 2 cups of water along with the soaked barley and lentils. Add salt and mix well.
6. Pressure Cooking: Close the lid and cook for 3-4 whistles until everything is tender.
7. Final Touches: Lightly mash the soup for a smoother consistency, then stir in lemon juice.
8. Serving: Garnish with fresh coriander and serve warm.
