Barley and Corn Salad Video by Tarla Dalal

Barley and Corn Salad Video by Tarla Dalal

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Here's an easy way to have a healthy accompaniment to your main course. Barley has been used to enhance the fibre content and sweet corn gives a crispy texture to the salad. The red and yellow capsicum and spring onions add colour to the dish and make it extremely appealing to the eye.




Recipe Description for Barley and Corn Salad

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1/4 cup barley (jau) , washed and drained
5 tbsp sweet corn kernels (makai ke dane)
1/2 cup chopped red and yellow capsicum
2 tbsp finely chopped coriander (dhania)
3/4 cup finely chopped spring onions (whites and greens)
1/2 tsp sugar (optional)
1 tsp roasted cumin seeds (jeera) powder
2 tsp lemon juice
salt to taste

Method
  1. Combine the barley and sweet corn with 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid. Drain and keep aside to cool slightly.
  3. Combine all the other ingredients including cooked barley- sweet corn in a bowl and toss well.
  4. Refrigerate it for at least 1 hour and serve chilled.

Tips
  1. The discarded barley water can be used for vegetable gravies and dals as it is rich in water-soluble vitamins like B and c.
See step by step images of Barley and Corn Salad recipe

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