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.

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Recipe Description for Barley and Corn Salad

Ingredients

For Barley and Corn Salad
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
1/2 tsp sugar
1 tsp roasted cumin seeds (jeera) powder
2 tsp lemon juice
salt to taste

Method

For barley and corn salad

1. To make {span class="bold1"}barley corn salad{/span}, 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 the {span class="bold1"}barley corn salad{/span} 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

RECIPE SOURCE : Cooking with 1 Teaspoon of Oil