Corn & Barley Kachumbar
The corn and barley kachumbar is an indian styled salad recipe prepared with barley and fresh vegetables. The cooked barley is tossed with vegetables and flavored simply with roasted cumin, lemon juice and coriander.This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
|Barley||1⁄4 Cup (4 tbs) (Jau)|
|Sweet corn||1⁄3 Cup (5.33 tbs)|
|Chopped capsicum||1⁄2 Cup (8 tbs) (Red And Yellow Colored)|
|Spring onion||1 , chopped (Including Greens)|
|Chopped coriander||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Ground roasted cumin||1⁄2 Teaspoon|
Pressure cook jau and corn with 1 cup of water for 2 whistles.
Drain and allow to cool completely.
Combine all the ingredients for the salad in a serving bowl and toss well.
Chill for at least 2 hours before serving.