Delicious, crunchy, hot-sour and healthy, yum!
This dish has no sugar, is cooked quick and has a lot of anti-inflammatory properties – perfect when in need of a health boost – that is every day 🙂
||Clean barley: Throw barley in a pot, pour cold water over it, mix well and remove the muddy water. Clean barley like this several times until water becomes fully transparent.|
|Cook barley: Add water until almost twice the height of your barley. Boil the water, lower heat to medium and cover with a lid. Simmer until easy to bite but still crunchy – about 30-40 minutes (yes, good barley cooks long).|
|When barley is ready: Remove any remaining water from the barley. See below instructions on storing and heating up this barley.
||When your barley cooks: Heat oil in a pot/pan. Remove endings from okras, chop them, chop onion and tomatoes as well. Throw all into the pot and add water. Immediately lower heat and simmer for couple of minutes. Add the hot&sour yogurt sauce. Mix well, heat well and simmer for a minute on a small heat. Then turn the heat off. Add barley to the sauce and mix well.|
|The dish is ready – serve simply as it is. Your stomach, guests or family will be in heaven! Enjoy 🙂|
Storing and heating stored barley up
Cooked barley without sauce can sit covered in a cool place for a week (never took me longer to use). It can be warmed up without loosing any of its crunchiness. You can then use it to quickly make lunch or dinner.
||Put barley in a pot and pour hot water, or sauce, over it. Boil for 1 minute stirring well. If you added water continue to evaporate it. If you added sauce it is ready to serve.|
Storing cooked barley is super easy because it will rather dry up than go bad. You can keep it covered in room temperature over night as well when having no cooler place and it is going to be perfect for next dinner evening as well.