Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Ladakh · Lunch

Barley and Root Vegetable Thali

Traditional 5. Barley and Root Vegetable Thali recipe

🧺 Ingredients

• ¾ cup cooked pearl barley (125g cooked weight)
• ½ cup roasted beet, diced
• ½ cup roasted turnip, diced
• ½ cup roasted carrot, diced
• ½ cup spinach, cooked and chopped
• 2 tbsp ghee or yak butter
• ½ tsp cumin seeds
• ¼ tsp turmeric
• Salt and pepper
• Fresh cilantro

👩‍🍳 How to make Barley and Root Vegetable Thali

1. Cook barley separately: simmer ¼ cup raw barley in 1 cup water for 25-30 mins until soft
2. Roast vegetables: toss diced beet, turnip, carrot with 1 tbsp ghee, salt; roast at 200°C for 20-25 mins until caramelized
3. Cook spinach: blanch fresh spinach 2 mins; squeeze dry; chop finely
4. Add cumin seeds; let sizzle 30 seconds
5. Add cooked barley, roasted vegetables, spinach
6. Toss gently; add turmeric
7. Warm through together for 2-3 mins
8. Season with salt and pepper
9. Garnish with cilantro
10. Serve warm (above 55°C)
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