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Red Lentil and Barley Soup
By : Rehana Khambaty
Category : Lentil Recipes, Soup Recipes, Health food, Raitas, salads and soups, Curry leaves, Garlic, Lentils, Oil, Turmeric, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
To make the sesame lolly

  1. Heat oil in a pan and add the mustard seeds.
  2. When they start to crackle, add green chillies, ginger, garlic and turmeric powder.
  3. Add the potato, and stir to combine.

    Remove from heat.

  4. When cool, add coriander leaves, salt and sesame seeds.
  5. Shape portions of the potato mixture into roundels, around one end of the carrot batons to form a lollipop.
  6. Heat oil in a pan and shallow fry the lollipops until golden brown. Set aside.

To make the soup

  1. Cook dal with water, salt and turmeric powder until done.
  2. Heat oil in a pan and add cumin seeds.
  3. When it starts to cracke, add ginger, garlic and green chillies.
  4. Saute for two mins on low.
  5. Add the cooked dal and bring to a boil.
  6. Simmer for 15 mins and add cumin powder. Adjust seasoning.
  7. Add coriander leaves and remove from heat.
  8. To serve, put a spoonful of the barley in a soup bowl and pour the soup over it.
  9. Serve hot with the sesame-crusted lolly.
For the sesame carrot lolly:

Oil + extra to shallow fry - 30 ml
Mustard seeds - 1/2 tsp
Chopped green chilli - 2 tsp
Chopped ginger - 2 tsp
Chopped garlic - 1/2 tsp
Potatoes, put in cold water with salt and boiled for 35 mins - 850 gms
Chopped coriander leaves - 1 tsp
Salt - 2 tsp
Sesame seeds - 100 gms
Carrots, cut into batons - 200 gms

For the soup:

Masoor dal, washed and drained - 300 gms
Water - 900 ml
Salt - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 50 ml
Cumin seeds - 1/2 tsp
Chopped ginger - 2.5 tsp
Chopped garlic - 1 tbsp
Chopped green chillies - 1 tbsp
Cumin powder - 2.5 tsp
Chopped coriander leaves - 1 tsp
Barley, boiled - 50 gms

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