As I mentioned last year, I have few cook books that I treasure. Tarla Dalal’s “Delicious Diabetic Recipes” is one of my togo books these days. The book has low calorie diabetic friendly recipes and I have already tried Apple Rabadi from that book and here is the second recipe that I am trying but I am trying it with my slow cooker. Pearl Barley is nothing but processed barley. Its hull and bran are removed and polished. According to wiki, “All barley must have its fibrous outer hull removed before it can be eaten;”. Barley is chewy and it helps us to feel full and also it helps to remove toxins and balance your blood sugar levels. The original recipe calls for masoor dal but I went with Toor Dal. You can prepare with what ever dal you have in home. Masoor of course is very light when compared to Toor dal. Ingredients:
Toor Dal – ¼ cup Barley – ¼ cup Green onions – ¼ cup Carrot – 1 Cauliflower – few florets Garlic – 2 cloves Salt – 2 tsps Pepper Powder – 3 tsps Cilantro – a handful Tomato – 1 Water – 4 cups
Steps:
Soak the toor dal and barley for minimum of 3 hrs. Overnight soaking is fine too.
Chop the green onions, carrot, garlic, cilantro and tomato.
Now in the crockpot add everything and 4 cups of water.
Salt salt and pepper powder and mix well. Set it in slow mode for 7 hrs.
That’s it. Yummy and filling barley soup is ready. Perfect for this cold weather.
Take a look at more “Slow Cooker Recipes”
Eggless Slow Cooker Chocolate Lava Cake Flavored Corn on The Cob | Slow Cooker Recipes Slow Cooker Mac And Cheese Slow Cooker Rajma Chawal with Brinji Masala Rice Slow Cooker Vegetarian Corn and Potato Chowder Slow Cooker Cranberry Sauce Slow Cooker Vegan Dal Makhani
📖 Recipe
