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Print Recipe

Pearl Barely, Carrot & Mushroom Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad

Ingredients

  • 1/2 cup pearl barley Vata ++ Pitta - - Kapha - -
  • 1.5 cups water Vata 0 Pitta - Kapha +
  • 1 carrot cut to small cubes (Vata + Pitta - Kapha - -)
  • 5-6 wild mushrooms sliced (Vata ++ Pitta - - Kapha -)
  • 1 red onion sliced (Vata - - Pitta + Kapha -)
  • 2-3 curry leaves Vata + Pitta - Kapha - -
  • 1 tsp. coriander seeds Vata + Pitta - - Kapha -
  • Parsley to taste chopped (Vata 0 Pitta 0 Kapha - -)
  • 5 chives chopped (Vata - Pitta +Kapha - -)
  • Handful of young green leaves for garnish (Vata + Pitta - Kapha - -)
  • Handful of sunflower sprouts Vata 0 Pitta - - Kapha -

For the dressing:

  • 1 Tbs. olive oil Vata - - Pitta + Kapha +
  • 1 Tbs. soy sauce Vata - - Pitta 0 Kapha +
  • 1/2 tsp. turmeric Vata + Pitta - Kapha - -
  • 1 small garlic clove crushed (Vata - - Pitta + Kapha -)
  • Juice from 1/2 a lemon Vata - - Pitta + Kapha -
  • 1 Tbs. pomegranate molasses optional (Vata - Pitta 0 Kapha -)
  • Pinch black pepper ground (Vata - Pitta + Kapha - -)

Instructions

  • Cook the pearl barley in water until water is absorbed and the barley is soft.
  • Fry in olive oil curry leaves and coriander seeds for 1 minutes. 
  • Add the onion and fry for 2-3 minutes. 
  • Add the carrot and mushrooms and keep stirring and frying for 5 more minutes. 
  • Take off the flame.
  • Combine the pearl barley with the vegetables, greens and chopped herbs.
  • Mix the dressing ingredients, pour on the salad and mix well.