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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

Servings4CuisineIndian

CourseMain DishHealthyDiabetic

Ingredients

	Barley	3⁄10 Cup (4 tbs) (Jau)
	Sweet corn	3⁄10 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
	Sugar	1⁄2 Teaspoon
	Ground roasted cumin	1⁄2 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.

Corn & Barley Kachumbar Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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