Name: Barley–Vegetable Soup
Yield: 4 servings
Ingredients: Barley (jau), pearled — ¼ cup (50 g); Carrot — ½ (60 g); French beans — 5 (40 g); Bottle gourd (lauki) — ¾ cup (100 g); Green peas, fresh — ¼ cup (40 g); Ginger, fresh — 1½ tsp (8 g); Water — 4 cups (1000 ml); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ¼ tsp (1 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 2 tsp (10 ml)

Method

How to cook it

Step 1: Pressure-cook soaked barley with 500 ml water 6 whistles.
Step 2: Sauté ginger and fine-diced vegetables in ghee 3 minutes.
Step 3: Add barley with liquid and remaining water; simmer 12 minutes.
Step 4: Season; lemon off heat.

Nutrition

Per serving, estimated

91kcal

Energy

2.3g

Protein

2.8g

Fat

14.4g

Carbohydrate

3.4g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Barley–Vegetable Soup

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Barley (jau), pearled	¼ cup	50 g	250 g
Carrot	½	60 g	300 g
French beans	5	40 g	200 g
Bottle gourd (lauki)	¾ cup	100 g	500 g
Green peas, fresh	¼ cup	40 g	200 g
Ginger, fresh	1½ tsp	8 g	40 g
Water	4 cups	1000 ml	5000 ml
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Lemon juice	2 tsp	10 ml	50 ml