Project Description

Ayurvedic nutritional facts of barley

Rasa
Astringent

Guna
Dry, Heavy

Virya
Cold

Vipaka
Pungent

Barley, also known as Jau in Hindi, is a coolant cereal to consume in summers. It is a whole grain extracted from a type of grass known as Hordeum vulgare.

Barley is rich in fiber like beta-glucan. It is also a good source of B Vitamins and minerals like selenium and magnesium.

As per Ayurveda, barley is one of the best cereal. A healthy person can consume it every day to maintain their health.

Full Recipe in Details

Barley soup is a fantastic recipe to serve your family during summers. Adding some vegetables and spices makes the soup more delicious and favorable for all body types.

STARTING GUIDE

  • Cuisine: Indian

  • Prep Time: 10 mins

  • Cooking Time: 35 mins

  • Total Time: 45 mins

  • Rasa (taste): Astringent, Sweet

  • Guna (property): Dry, Soft, Heavy

  • Virya (potency): Cold

  • Vipaka (post digestion effect): Pungent

INGREDIENTS

  • 1/2 Cup Pearl Barley

  • 2 Tablespoons of Ghee

  • ¼ Cup Carrots, Sliced

  • ¼ Cup Peas, Peeled

  • ¼ Cup Corn, Peeled

  • 1 Bayleaf

  • 2 Cloves

  • 2 Garlic Pods, Chopped

  • 1 Teaspoon Cumin Seeds

  • 2 Cups Water

  • Himalayan Pink Salt (as per taste)

  • 1/4 Teaspoon Black pepper, Grounded

  • 1 Tablespoon Coriander, Chopped

GUIDE / INSTRUCTIONS

  • Collect pearl barley into a bowl and wash it thoroughly two-three times under running water. Now, add pearl barley, one bay leaf, two cloves, water into a pressure cooker. Bring to a boil and close the lid of the pressure cooker. Cook it over medium heat until two whistles. Switch off the flame and remove the cooker from the stove. Keep the pot aside for 10 minutes before opening the lid.

  • Warm the two tablespoons of ghee in a pan over medium heat. Once the ghee is heated, add cumin, turmeric, and minced garlic; saute for 30 seconds. Add sliced carrots, peas, and corn. Now, cook the vegetables for 3 minutes or until they turn soft. Give a mix and saute for 3 minutes.

  • Now, add the cooked pearl barley into the vegetable mixture and add some water if desired. Mix them well and cover the pan with a lid and bring to a boil over a medium flame. Boil for five minutes; keep stirring to avoid sticking to the pan.

  • Pour it in a bowl, drizzle little ghee, add freshly grounded black pepper. Remove the bay leaf before serving. Garnish with freshly chopped coriander, if required.

NOTES

Pearl barley soup is a magical recipe for weight loss. Its high content in fiber keeps you full for longer and satisfies your huger properly.

Benefits of Pearl Barley:

  • Purifies blood
  • Good for bones
  • Improves skin complexion

Ayurvedic Tip:

According to Ayurveda, barley is dry, cool, heavy, and sweet. It is best for weight loss, diabetic patients, digestive issues, runny nose, asthma, cough, and urinary tract infections. Pearl barley soup is suitable for everyone in moderation, especially Pitta and Kapha dominant people. To make it more beneficial, you can bring a slight change to the recipe as per your body type.

Variations in the recipe according to your body type:

Vata person: Add more ghee in your soup.

Pitta person: Avoid adding garlic.

Kapha person: Add less ghee and more black pepper.