Ingredient and Method to make Barley and Vegetable Herb soup
3 stalks celery cut into 1/4 inch slices (Yielded about 1 1/2 cups cut celery)
3 carrots cut into 1/4 pieces (yielded about 1 1/2 cup carrots)
1 cup frozen or fresh green peas
1/2 cup whole moong bean soaked for about 6 to 8 hours
1/2 cup fine barley
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp dried mint leaves
a handful fresh cilantro cut fine
1 1/2 tsp coriander seeds (dhania)
1 tsp cumin seeds (jeera)
3 dry whole red chillies (or according to taste)
salt according to taste
optional spices
1/2 tsp dry mango powder (amchur powder) (see notes)
1/2 tsp red chilli powder
Soak whole moong beans for at least 6 hours or overnight.
Dry roast coriander seeds, cumin seeds and dry whole red chillies in a heavy bottomed pan until the mixture starts giving out a pleasant aroma. Alternatively place all the spices in a microwave safe plate and place in a microwave. On a lower power level, heat for a minute or a minute and a half until the spices are slightly warm and give out a fragrance.
Cool to room temperature and grind in a spice grinder until the mixture turns to a fine powder.
In a heavy bottomed pan place the soaked and drained moong beans, fine barley and sufficient water and place pan on high heat. When the water begins to boil,lower heat and allow the beans and barley to simmer for about 15 to 20 mins.
When the beans and barley are softer, add dried fenugreek leaves, dried mint leaves and all the vegetables. Let this mixture simmer for a little while on a medium to medium high heat.
When the vegetables are nearly cooked, add the ground spice mixture, salt to taste and adjust water to achieve required consistency.Let this mixture simmer for another 5 to 10 mins for the flavors to assimilate.
Serve hot with bread of choice. ( I served mine with some rustic Indian Oat Pav)
Serves approximately 3-4
Notes
I used dry mango powder (amchur) to give the soup a slight tartness. You can skip this if you wish and use lemon juice instead, use lemon juice according to taste just before serving.
Do not add salt to the water while moong beans and barley are just beginning to cook, it delays the process of cooking for moong beans. Add salt after the beans are fully cooked.
