Red Lentil & Barley Recipe – Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Red Lentil & Barley Recipe – Easy Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This red lentil and barley recipe is a family favorite – simple, nourishing, and bursting with flavor. I first made this when I was craving something warm and comforting on a rainy day, and it’s been a go-to ever since. It’s the kind of dish that just feels good, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another lentil recipe. The addition of barley gives it a lovely, slightly chewy texture and a wonderful nutty flavor. It’s incredibly easy to make, perfect for a weeknight meal, and packed with goodness. Plus, it’s naturally vegetarian and easily adaptable to vegan and gluten-free diets (more on that later!). Honestly, it’s a winner all around.

Ingredients

Here’s what you’ll need to create this comforting dish:

• 2 tbsp Pearl Barley
• 2 tbsp Red Lentils (Masoor dal)
• 2 tsp Oil
• 2 tbsp Minced Garlic
• 1 medium Onion
• 0.25 cup Carrot, chopped
• 0.5 small Tomato, chopped
• Coriander leaves, for garnish
• Salt, to taste
• Pepper powder, to taste
• 3-3 ½ cups Water

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Pearl Barley: Benefits and Regional Uses

Pearl barley is a fantastic source of fiber and adds a lovely texture. You can find it in most supermarkets these days. In India, barley (jau) is often used in various dishes, especially during cooler months, and is valued in Ayurvedic cooking for its health benefits.

Red Lentils (Masoor Dal): A Staple in Indian Cuisine

Red lentils cook quickly and break down beautifully, creating a creamy texture. They’re a fantastic source of protein and iron, making this dish super satisfying. Masoor dal is a staple in many Indian households, and for good reason!

The Role of Spices: Pepper Powder & Regional Variations

We’re keeping it simple with pepper powder here, but feel free to experiment! A pinch of turmeric or a dash of cumin would be lovely. Spice preferences really vary across India – some regions love it hot, others prefer milder flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the chopped onion and minced garlic. Sauté until the onions turn translucent – about 3-5 minutes. You want them softened and fragrant.
2. Now, add the washed red lentils and pearl barley to the cooker. Toss in the chopped carrots, a generous pinch of salt, and 3-3 ½ cups of water.
3. Close the lid of the pressure cooker and cook for 3-4 whistles. The exact number of whistles will depend on your cooker, so keep an eye on it.
4. Once the pressure has subsided naturally (don’t force it open!), carefully open the cooker. Give the mixture a gentle mash with the back of a spoon – this helps create a creamier texture.
5. Stir in the chopped tomato and a sprinkle of pepper powder. Let it simmer for a couple of minutes to allow the flavors to meld.
6. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Washing the lentils and barley: This removes any dust or impurities. It’s a quick step that makes a difference!
• Don’t overcook: Overcooked lentils can become mushy. Keep an eye on the pressure cooker and adjust the cooking time accordingly.
• Adjust the water: If you prefer a thicker consistency, use less water. For a thinner consistency, add a little more.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Adaptation

This recipe is already almost vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation (Barley Substitute)

Barley contains gluten, so if you need a gluten-free version, simply substitute it with quinoa or brown rice. About 2 tablespoons of quinoa or rice will work well.

Spice Level Adjustment

My family prefers a mild flavor, but if you like things spicy, add a pinch of chili powder or a finely chopped green chili along with the onions and garlic.

Quick Weeknight Version (Instant Pot)

This recipe works beautifully in an Instant Pot! Use the same ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Serving Suggestions

This lentil and barley dish is delicious on its own, but here are a few ideas for serving:

• With a side of warm garlic bread or whole wheat bread for dipping.
• Alongside a simple yogurt raita for a cooling contrast.
• As part of a larger Indian thali (platter) with other curries and rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have time to develop! You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

Let’s answer some common questions:

Is this dish suitable for a high-protein diet?

Absolutely! Red lentils and barley are both good sources of protein, making this a satisfying and nutritious meal.

Can I use a different type of lentil in this recipe?

You can, but the cooking time will vary. Yellow lentils (toor dal) or brown lentils will work, but they may take longer to cook.

What is the best way to serve this to children?

My kids love this served with a dollop of yogurt on top! You can also blend a portion of the dish to create a smoother texture for younger children.

How can I adjust the consistency of the dish?

Add more water for a thinner consistency, or cook it uncovered for a few minutes to allow some of the liquid to evaporate for a thicker consistency.

Can this be made ahead of time?

Yes! You can make this a day or two in advance and reheat it when you’re ready to eat. The flavors will actually deepen over time.

Enjoy! I hope this recipe brings as much comfort to your table as it does to mine. Let me know in the comments how it turns out for you!