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.
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.
Submitting this post for the CC challenge. :-)
Slow Cooker Barley Soup With Toor Dal and Veggies
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
Instructions
- 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.
Notes
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
What a healthy and comforting soup apt for the season!!
Thanks Padma. :-)
What a nutritious and comforting lentil and barley soup. Looks so colorful and yummy!!
Thanks Pavani.
I just make plain soup using barley … must try this version
Thanks a lot. Please do try. :-)
Healthy and comforting soup Sri…
Thanks Chitra
What a healthy ,delicious soup…So simple and easy to make….
Thanks Swapna.. Slow cooker makes it super simple.
Healthy & YUM…
Thanks :-)
I have a pack of barley..now I know wat go do with it..yum
Thanks Vidya. Hope you like it.