#1 Barley lentil and vegetable soup
Barley is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as in this broth. The addition of lentils/masoor gives a complete protein for vegetarians.
Heat the oil in a pressure cooker, add the garlic and the spring onion whites and sauté on a medium flame till the onions turn translucent.
Add the barley, masoor, and carrots, mix well and sauté on a medium flame for another minute.
Add 4½ cups of hot water and salt, mix well, and pressure cook on a high flame for 3 to 4 whistles.
Add the spring onion greens, tomatoes, peppers, coriander, and pepper, mix well and simmer for a minute, stirring once in between.
Just before serving, add the lemon juice and mix well. Serve hot.
#2 Kidney bean patties with cucumber yogurt sauce
Cucumber yogurt sauce
3/4 cup plain greek yogurt1/2 cup grated cucumber2 tbsp lemon juice11/2 tsp dry dill1 garlic clove, gratedsalt to taste
Soak the rajma overnight, or at least 8 hours. And then pressure cook them till they are completely cooked.
Remove the excess water and mash them well. Mix with the rest of other ingredients except oil. Keep aside for 2 mins. Roll them into a round shape. Heat a non stick tawa and brush with oil, fry the patties till brown on both sides. Serve with cucumber yogurt sauce.