Inspired by: Irish stew (vegetarian)
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Irish Root-Vegetable & Barley Stew
- Serves
- 6
- Portion
- ≈300 g
- Time
- Soak overnight · 1 h
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Barley (jau), pearled | ⅓ cup + 1 tbsp pearl barley, soaked | 80 g | 400 g | |
| Potato | 2 medium | 300 g | 1500 g | |
| Carrot | 2 | 200 g | 1000 g | |
| Parsnip | 1 | 150 g | 750 g | |
| Turnip (shalgam) | 1 | 150 g | 750 g | |
| Celery | 2 stalks | 100 g | 500 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp thyme–rosemary | 2 g | 10 g | |
| Bay leaf (tej patta) | 1 | 0.5 g | 2.5 g | |
| Vegetable stock (no onion–garlic, home-made) | 5½ cups | 1300 ml | 6500 ml | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley | 5 g | 25 g |
Method
How to cook it
Step 1: Pressure-cook soaked barley 6 whistles.
Step 2: Warm ghee; add herbs, then vegetables in 2-cm pieces; stir 5 minutes.
Step 3: Add stock, bay leaf and barley; simmer 30 minutes until all is soft.
Step 4: Season; mash a little of the potato to thicken; parsley to serve.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
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.
How we made it Ayurvedic
- FromLamb→Tobarley for body
- FromOnion→Tocelery and herbs
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