Here is a basic recipe to which you can add any manner of vegetables. Pearl barley thickens the soup the best. If you prefer hull-less barley, cook for ½ hour longer.
Serves 6 cups
- 2 tablespoons of ghee
- Pinch of asafetida (hing) - optional
- ¼ cup of minced fresh flat-leaf parsley
- ¼ teaspoon of rosemary
- ½ teaspoon of dried basil
- ½ bell pepper, chopped
- 1 stalk celery, thinly sliced
- 1 carrot, grated
- 5 cups of flavorful vegetable broth
- ¼ cup of pearl barley
- 1 or 2 bay leaves
- Freshly-ground black pepper
- Melt the ghee in a soup pot. Add the asafetida, parsley, rosemary, basil, bell pepper, celery and carrot.
- Sauté over a low heat for about five minutes, stirring frequently.
- Add the broth, barley, and bay leaves and bring to a boil.
- Reduce to a simmer, cover and simmer until the barley is tender, 1 to 1½ hours.
- Stir occasionally, especially when using mung dahl. Add salt and pepper to taste.
Add ½ cup mung or masoor dahl, or lentils along with the barley, and add a little more broth. Stir the soup occasionally while cooking if using mung dahl, so that it won't stick to the bottom of the pot.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000
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