Barley Java శరీర వేడిని చిటికెలో తగ్గించే మంచి healthy Breakfast recipe | Barley Kanji | Barley Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while maintaining flavor.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide heat with similar flavor.

Soak barley in water for at least 4 hours or overnight.

Drain and rinse the soaked barley under cold water.

Boil water in a pot over medium heat.

Add the soaked barley and salt to the boiling water.

Reduce heat and simmer for 30-40 minutes until barley is tender.

In a separate pan, heat ghee over medium heat.

Add cumin seeds and mustard seeds; sauté until they splutter.

Stir in chopped ginger, garlic, and green chilies; sauté until fragrant.

Add chopped onion and sauté until translucent.

Mix in diced tomato, carrot, peas, and spinach; cook until vegetables are tender.

Add turmeric and black pepper; stir to combine.

Pour the cooked barley into the vegetable mixture; stir well.

Add lemon juice and fresh coriander; mix thoroughly.

Serve hot, garnished with yogurt and additional coriander.

Cooking Techniques

Spice Level:

Dietary

Allergens