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Barley Pulihora Yum
Whole grain twist to traditional Souuth Indian rice dish — Lemon pulihora made with Barley instead of rice. It’s hearty, nutritious and delicious.
Barley Pulihora
Course main course
Cuisine south indian
Prep Time
10 minutes

Cook Time
60 minutes
Servings
serving
Ingredients
  • 1 cup Barley Pearl
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 2 tsps Mustard Seeds
  • 2 ~ 3 Chilies Green
  • 1 Ginger ” piece, finely grated
  • 2 tbsps Peanuts
  • ½ tsp Turmeric
  • 2 tbsps Lemon juice
  • To taste Salt
  • ¼ tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Barley Pearl
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 2 tsps Mustard Seeds
  • 2 ~ 3 Chilies Green
  • 1 Ginger ” piece, finely grated
  • 2 tbsps Peanuts
  • ½ tsp Turmeric
  • 2 tbsps Lemon juice
  • To taste Salt
  • ¼ tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
Barley Pulihora
Instructions
  1. Cook Barley: Combine barley, pinch of turmeric, salt and 21/2 cups of water in a saucepan, bring to a boil, reduce the heat, cover and simmer till barley is tender, about 35~45 minutes. Set aside until ready to use.
  2. Heat 2tbsp oil in a pan, add chana, urad dal, peanuts and mustard seeds. Once the mustard seeds start to splutter, add asafoetida, curry leaves and green chilies, cook for 1 minute.
  3. Add the tempering to the cooked barley and season with salt. Add lemon juice and mix well to combine. Serve warm or at room temperature.
    Add the tempering to the cooked barley and season with salt. Add lemon juice and mix well to combine. Serve warm or at room temperature.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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