Barley is cooling, sweet, and mildly astringent. Ideal for decreasing pitta and kapha. It can improve a sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates.
If the water in which barley is boiled, is given to a person suffering from diarrhoea it gives him instant relief.
~ evening reflections.
~ Pleopeltis polypodioides, also known as the resurrection fern. The resurrection fern gets its name because it can survive long periods of drought by curling up its fronds, appearing grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to “resurrect” and restoring itself to a vivid green colour within about 24 hours.
~’Chasmanthe floribunda, African cornflag.
~ the outer edges of the wall at the end of the day.
barley kichadi
preparation 50 minutes
serves 3 – 4
I have been making this weekly, quick and easy with a scoop of thick yoghurt and a drizzling of ghee. It is a wonderful warming, soothing and cleansing meal. When simmering the dal, simmer until they still hold their shape and before they turn to mush. I use organic pearl barley in this recipe, if using unhusked barley it will need an overnight soaking and longer cooking time – recommended to boil separately ½ hour before adding the dal.
Our favourite barley recipe is this lovely soothing lemon barley water.
ingredients
½ cup/100g pearl barley
½ cup/100g whole moong dal (mung beans)
8 cups /2-litre water
1 cup/90g celery/fennel, chopped
1 cup/50gcabbage, chopped
1 heaped teaspoon rock salt
1 heaped Tbsp jaggery/brown sugar
¼ cup/20g dried shredded coconut
1 Tbsp finely chopped ginger
¼ cup/60g frozen green peas
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1 heaped tsp cumin seeds
⅛ heaped tsp asafoetida powder (hingu)
1 medium red chilli, chopped
10-15 fresh curry leaves, torn in half
⅛ heaped tsp turmeric powder
juice of half a lemon or more to taste
½ cup fresh coriander, roughly chopped
2 cups kale/spinach/fenugreek leaves, roughly chopped
to serve
yoghurt
preparation
1. In a saucepan, wash the barley, until the water runs clear, then pour in 8 cups water, bring to boil, then lower the heat to maintain a rapid simmer for 10 minutes. Add the dal and simmer, uncovered for 10 minutes.
2. Add the celery and cabbage – simmer until barley has softened and the dal is cooked but still holding their shape – approximately 20 – 30 minutes. Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.
3. Add the peas, salt, jaggery, dried coconut and chopped ginger – simmer for a few minutes, then turn off the heat, cover and set aside.
prepare the voggarane
4. In a small pan over medium heat, add ghee and mustard seeds; when the seeds turn grey and pop, turn down the heat and add the cumin seeds, asafoetida powder, and chilli – fry until sizzling and fragrant.
5. Add the curry leaves and turmeric powder – fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly, then pour the voggarane into the kichadi.
6. Squeeze in the lemon juice, and stir in the coriander and kale. Cover allow to sit 5 minutes, then check for seasoning, adding more salt or lemon if needed.
When ready, drizzle with ghee, garnish with coriander and serve with a spoon of yoghurt.
Goodness shared by Stacey
