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Sambar Bhath with Barley
Method
- Add 4 cups of water to barley and cook in pressure cooker for 10 minutes.
- Open the cooker after 15 minutes and strain the barley.
- (Use the broth in soups as stock or in lemon barley drink).
- To prepare the sambar, peel the onions.
- Cut the beans into 4 cm long pieces.
- Cut carrots into 1 cm cubes.
- Cook all these together with 1 ½ cup of water.
- Add tamarind concentrate.
- Mix sambar powder with ¼ cup of water and add to the vegetables.
- Simmer for 3 minutes.
- Add cooked dal and Salt.
- Simmer for 2 more minutes.
- Mix in the cooked barley and add more water if needed, to get a semi solid consistency.
- Simmer for 2 more minutes and remove from fire.
- Heat oil in a small fry pan and add mustard seeds.
- When they splutter, add curry leaves and add this seasoning to the barley mixture.
- Stir in the coriander leaves.
- Serve hot with roasted papads.
Ingredients:
barley - 75 gm
barley - 75 gm
For Sambar:
shallots (sambar onion) - 100 gm
french beans - 50 gm
carrot - 1 small
tamarind concentrate - 2 tsp
sambar powder - 1 to 1 ½ tbsp
cooked red gram (toovar) dal - ½ cup
soya or sunflower oil - 2 tsp
mustard seeds - ½ tsp
curry leaves - a few
coriander leaves - 1 tbsp, chopped
salt to taste
RECIPES BY CHANDRI BHAT
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