Clearcals

Serving Size 1 Medium Cup (200 g)
Calories179.4 kcal
Carbs26.8 g (107.0 kcal)
Protein5.1 g (20.3 kcal)
Fats5.8 g (52.0 kcal)

Javacya pitachi sarabhat recipe

Name: Javacya pitachi sarabhat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 Table Spoon of Ghee clarified butter; 100 Grams of Barley; 100 Grams of Carrot orange; 20 Grams of Coriander leaves; 10 Grams of Garlic small clove; 100 Grams of Onion big; 0.5 Tea Spoon of Salt; 250 Milliliter of Water; 0.5 Tea Spoon of Garam masala powder; 0.5 Tea Spoon of Black pepper powder

Javacya pitachi sarabhat is a good source of dietary fiber, protein, lutein, copper, selenium, thiamine, vitamin B6, biotin, and an excellent source of alpha-carotene, beta carotene. HINT: It is effective in reducing body weight, and is low in glycemic index.

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Ghee clarified butter

1 Table Spoon

Barley

100 Grams

Carrot orange

100 Grams

Coriander leaves

20 Grams

Garlic small clove

10 Grams

Onion big

100 Grams

Salt

0.5 Tea Spoon

Water

250 Milliliter

Garam masala powder

0.5 Tea Spoon

Black pepper powder

0.5 Tea Spoon

Instructions

Washing and soaking

Wash and soak the barley for atleast 30 minutes

Chopping

Chop carrots, onions, coriander and garlic cloves roughly.

Cooking

Heat a saucepan, add oil or ghee, chopped garlic and onions. Saute until the onions are translucent.Add the soaked and drained barley along with some water to cook and salt to taste. Pressure cook this until done for 3-4 whistles. Switch off the flame, allow it to cool.

Blending

Transfer the ingredients into a blender and blend it until smooth.

Simmering

Transfer the soup back to the saucepan, allow it to reach a boil, and add black pepper powder and garam masala powder. Check for salt and add, if required.

Garnishing

Once done pour it in a serving bowl garnished with coriander leaves. Serve hot with brown bread or toast.

Nutrition Label