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Categories:
ghee mustard seeds ajwain garlic spinach carrot liters coriander powder black pepper chili powder salt black salt barley yogurt
Viewed: 91 - Published at: 8 years agoIngredients
- 3 tablespoons ghee
- 12 teaspoon mustard seeds
- 12 teaspoon ajwain
- 5 garlic cloves
- 500 g spinach
- 1 carrot
- 1 12 liters warm water
- 12 teaspoon coriander powder
- 14 teaspoon black pepper
- 18 teaspoon chili powder
- 12 tablespoon sea salt
- 14 teaspoon black salt
- 12 cup barley
- 1 cup yogurt
Method
- Heat up the ghee and add the mustard and ajwain seeds.
- When you hear the seeds pop add the chopped spinach, garlic and carrot.
- Cook for about 5 minutes and add the coriander, chili and black pepper powder.
- Stir well and cook for another 2-3 minutes.
- Add the warm water, barley and the salt.
- Let the soup boil for half an hour.
- When serving add a big tablespoon of yogurt to each bowl.
