How to Make Jo (Barley) ka Salty Dalia
Barley is a healthy high-fiber, high-protein whole grain. One of the top reasons that barley is produced in such a great magnitude is due to the health benefits it provides for people who pick it as a part of their breakfast meal. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain such as couscous or rice. Serve a curry or stir-fry over barley instead of rice or make a barley pilaf.
Cooking barley is similar to cooking rice. Cover 1 cup of pearl barley with 2 cups of water or vegetable broth and simmer for 30-40 minutes before fluffing with a fork. Barley’s soluble fiber reduces the risk of coronary heart disease and can lower cholesterol. But that’s not all that this amazing food does! Barley also reduces the risk of Type 2 diabetes and colon cancer. You should try this Jo (Barley) ka Salty Dalia.
- Jo (Barley) ka dalia – 1 cup (clean and boil)
- Onion – 1
- Turmeric powder – ¼ tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Red chili powder – ½ tsp
- Oil – 1 tbsp
- Fresh coriander – 1 tbsp
- Take a pan, add oil and sauté onion. Now add cumin seeds, turmeric powder, red chili powder, salt and boiled cereal, mix along with some water and cook for 2 to 3 minutes.
- Garnish with fresh coriander and serve.