Friday, April 11, 2014

Barley Curd Bhath

Barley is a very good coolant and also rich in fiber.So an ideal menu for summer time lunch.If you are giving it to "Kids" make it with "Full Fat Curd" and its "Skimmed Curd" for "Weight Watchers"

You may check out for a similar recipe using Samai / Little Millet in Samai Curd Bhath

Ingredients
Part 1 - Pressure Cooker
  • Barley Dalia - 1 cup
  • Water+Milk - 3 cups
  • Salt - teaspoon
  • Hing - little

Part 2 - Seasoning and saute
  • Oil - 1 teaspoon
  • Mustard seeds - 3/4 teaspoon
  • Channa and Urad dhal - 1/2 teaspoon each
  • Curry leaves - few
  • Green chilly - 2 nos (slited or finely chopped)
  • Onion - 1/2 (finely chopped)
  • Carrot - 1 medium sized (grated)
Part 3 - Mixing and Garnishing
  • Curd (Skimmed or Full Cream) - 1 bowl or more
  • Black Grapes - as needed
  • Raw Mango - as required (chopped or grated)
  • Coriander leaves - 1 tablespoon

Method
Step - 1 Pressure Cooking
  • Pressure cook barley dalia with water, milk, salt and hing for 4 whistles
  • It will be pale pink in color.Cool it
Step 2 - Seasoning and Saute
  • In a separate kadai heat oil splutter mustard seeds, fry channa and urad dhals till golden brown
  • Add curry leaves, green chillies
  • Saute onions with a pinch of salt
  • Add carrot and switch off the stove.Toss it once
  • Let it come to room temperature.Then add this seasoning to cooked barley dalia
Step 3 - Curd Bhath
  • Add curd , cut / grated mango pieces and mix well.You may sprinkle little hing also
  • Transfer it to a serving bowl and garnish with grapes and coriander leaves