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Instructions to Serving Perfect Pulses and barley soup

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Pulses and barley soup

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Here are the ingridients that are needed to make a tasty Pulses and barley soup:

  1. Prepare 1/4 cup of split lentils.
  2. Get 1/4 cup of split green gram ( Mung dal).
  3. Prepare 1/4 cup of split pegion peas & skinned (toor dal).
  4. Take 1/4 cup of pearled barley.
  5. Use 1/4 cup of chopped yellow bell pepper.
  6. Provide 1/4 cup of chopped red bell pepper.
  7. Provide 1/4 cup of chopped green onions (scallion).
  8. You need 1/4 cup of chopped cilantro.
  9. You need 4 clove of chopped garlic.
  10. Provide 1/4 cup of chopped tomoato.
  11. Use 1 of salt.
  12. Use 1 of ground black pepper.

Done with the ingridients? Here are the instructions on cooking Pulses and barley soup:

During that time, the meat will continue to cook for a short period as the heat distributes evenly. Then, the cooking juices that were forced out as the muscles constricted will migrate back into the meat. Put a large, heavy-bottomed pot over medium heat, and coat bottom with olive oil. Add the chopped onions (if using) and let them sauté, stirring occasionally, until they're translucent. Add the garlic and the chiles and sauté them, stirring to avoid burning, for a minute or two.

Recipe : Pulses and barley soup


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