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Slow Cooker Barley Soup With Toor Dal and Veggies

A diabetic friendly and an oil free barley soup with toor dal and veggies.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Appetizer, Soup
Cuisine: Indian
Author: Srividhya G


  • 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


  • 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.


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”