Barley Upma With Yogurt Dip
Advertisement
A bed of barley accommodates a medley of nuts, dried fruit, and served with yoghurt dip and accompanied with salad, which is a helathy option for breakfast.
By using barley instead of sooji/Rava you can simply eliminate carbs from your breakfast.
Perfect balance of protein and fiber keeps your tummy full for longer time and kicks your metabolism high.
I am so happy to find an alternative of rava/sooji in my upma.
Advertisement
Ingredients
- 400 gm barley
- 2 tbsp olive oil
- 2 litres vegetable stock
- 1 tbsp fennel seeds toasted
- 1 tbsp sesame seeds toasted
- 1 tsp cumin seeds toasted
- Juice and zest of 1 lemon
- ½ bunch chopped mint
- 5 tbsp pistachios toasted and roughly chopped
- 5 tbsp dry dates & raisins mixed
- A drizzle of olive oil
- salt and pepper
- 1 tsp tahini paste
- 100 gm yoghurt
- red chilli powder pinch
- oregano 1 tsp
- garlic flakes 4 crushed
- carrots cucumber, cabbage, & tomatoes for salad
Advertisement
Instructions
- In a heavy bottom pan dry roast barley. Put olive oil. Toast for some time. Now add vegetable stock. Cook for 20-25 minutes till barley is 90% cooked. Add dried nuts and fruits to it. Add all toasted seeds. Add salt & black pepper.
- Add Lemon and zest. Add chopped mint. Drizzle some olive oil. For Dip: Mix the tahini and mint into the yoghurt. For a little heat, add some red chilli powder. Add oregano. Add crushed garlic. Mix well.
- Serve barley upma with salad on side and Yogurt dip.
Advertisement
