Corn & Barley Kachumbar Recipe

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.

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
Course

Ingredients

 Barley1⁄4 Cup (4 tbs) (Jau)
 Sweet corn1⁄3 Cup (5.33 tbs)
 Chopped capsicum1⁄2 Cup (8 tbs) (Red And Yellow Colored)
 Spring onion1 , chopped (Including Greens)
 Chopped coriander2 Tablespoon
 Lemon juice1 Teaspoon
 Sugar1⁄2 Teaspoon
 Ground roasted cumin1⁄2 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 57 Calories from Fat 4

% Daily Value*

Total Fat 0.5 g0.76%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 105.6 mg4.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.5 g10.1%

Sugars 1.8 g

Protein 2 g3.8%

Vitamin A 12.9% Vitamin C 30.3%

Calcium 1.8% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

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.
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