Barley Salad with Almond and Apricot

Barley Salad with Almond and Apricot

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A delicious nutty fruity salad!

Barley Salad with Almond and Apricot recipe - How to make Barley Salad with Almond and Apricot

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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pearl barley (jau)
4 1/2 cups water
1 tbsp canola oil
1 red onion , thinly sliced
3/4 cup dried apricots (kummani / jardalu) , sliced
1/2 cup sliced almonds (badam)
2 tbsp chopped fresh parsley
1 cup low-fat curds (dahi)
2 tbsp honey
1 tbsp lemon juice
1/2 tbsp cinnamon (dalchini) powder
1/2 tbsp turmeric powder (haldi)
1/2 tsp salt
1 pinch nutmeg (jaiphal) powder

  1. Rinse barley in a fine sieve.
  2. Bring water to a boil in a heavy saucepan.
  3. Stir in the barley, and return to a boil.
  4. Cover, and reduce heat.
  5. Simmer until water is absorbed, about 45 to 50 minutes.
  6. Cool to room temperature.
  7. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
  8. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  9. In a small bowl, mix together the curds, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg.
  10. Pour over the barley mixture ,and toss well to combine.
  11. Serve at room temperature.