Virat Indian Recipes

Virat Indian Recipes

Vegetable barley soup

  • Makes 4 servings
  • Cooking Time: 20 mins
  • Source:
    Manufacturer Exporter of Pressure Cookers


1 tsp
finely chopped garlic (lehsun)
1 tbsp
finely chopped spring onions whites
1/3 cup
pearl barley (jau) , soaked for 2 hours and drained
2 tbsp
whole masoor (whole red lentil) , soaked for 2 hours and drained
2 tbsp
finely chopped carrots
1/4 cup
salt to taste
finely chopped spring onion greens
1/3 cup
finely chopped tomatoes
1/4 cup
chopped coriander (dhania)
2 tbsp
freshly ground black pepper powder
1/2 tsp
lemon juice
1.5 tsp


Heat the oil in a pressure cooker, add the garlic and the spring onion whites and saute on a medium flame till the onions turn translucent. Add the barley, masoor and carrots, mix well and saute on a medium flame for another minute. Add 4.5 cups of hot water and salt, mix well and pressure cook on a high flame for 3 to 4 whistles. Allow the steam to escape using quick release method, (refer handy tip) before opening the lid. Add the spring onion greens, tomatoes, coriander and pepper, mix well and simmer for a minute, stirring once in between. Just before serving, add the lemon juice and mix well. Serve hot.

Handy tip:

Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.

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