Slow Cooker Barley Soup with Toor Dal and Veggies | Zero Oil Recipe

One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.     

BarleySoupWithToordal

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 – 1/4 cup
  • Barley – 1/4 cup
  • Green onions – 1/4 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.

SoakedDal

  • Chop the green onions, carrot, garlic, cilantro and tomato.

WithVeggies

  • Now in the crockpot add everything and 4 cups of water.

ReadyToBeSlowCooked

  • Salt salt and pepper powder and mix well. 
  • Set it in slow mode for 7 hrs.

After7hours

That’s it. Yummy and filling barley soup is ready. Perfect for this cold weather. 

Submitting this post for the CC challenge. :-)

BarleySoup

Slow Cooker Barley Soup With Toor Dal and Veggies
A diabetic friendly and an oil free barley soup with toor dal and veggies.
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Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
Ingredients
  1. Toor Dal - 1/4 cup
  2. Barley - 1/4 cup
  3. Green onions - 1/4 cup
  4. Carrot - 1
  5. Cauliflower - few florets
  6. Garlic - 2 cloves
  7. Salt - 2 tsps
  8. Pepper Powder - 3 tsps
  9. Cilantro - a handful
  10. Tomato - 1
  11. Water - 4 cups
Instructions
  1. Soak the toor dal and barley for minimum of 3 hrs. Overnight soaking is fine too.
  2. Chop the green onions, carrot, garlic, cilantro and tomato.
  3. Now in the crockpot add everything and 4 cups of water.
  4. Salt salt and pepper powder and mix well.
  5. Set it in slow mode for 7 hrs.
  6. That’s it. Yummy and filling barley soup is ready. Perfect for this cold weather.
Notes
  1. If you don’t have slow cooker, you can prepare this in the pressure cooker too. Saute the veggies with 1 tsp of oil in the pressure cooker or pan. Then add the soaked dal and barley and add the 4 cups of water. Add salt and pepper powder. Pressure cook for 3 to 4 whistles.
Adapted from Tarla Dalal’s “Delicious Diabetic Recipes”
Adapted from Tarla Dalal’s “Delicious Diabetic Recipes”
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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