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    Home » Salad

    Published: Jul 17, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Easy Vegan Barley Kachumber

    Jump to Recipe Jump to Video Print Recipe

    Barley Kachumber is a delicious oil free mix of vegetables and pearl barley with minimal seasonings.

    It is great as a side for any meal plus pairs well with burgers, pastas, sandwiches or soups.

    Barley Kachumber in an oval white platter with chaat masala and salt on the side on a dark background.
    Jump to:
    • What is Barley
    • What is Kachumber
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • Indian Recipe Pairings
    • More Condiments
    • Easy Vegan Barley Kachumber

    Condiments, salads, chutneys and raitas are great to enjoy with any Indian meal. These are amazing with spicy curries like Akbari Paneer and Paneer Jalfrezi or with Lemon Rice and Paneer Vegetable Biryani.

    These generally complete a meal and also work to make the meal colorful, flavorful and full of textures. Beetroot Raita, Pickled Jalapeños and Sirke Waale Pyaaz are so good with Indian meals.

    When it is summer; salads and raitas are definitely on top the list. And today's salad is definitely not an ordinary one. It is full of flavor and uses a delicious ingredient.

    What is Barley

    Barley is a cereal grain that we use in so many recipes. From breads and salads to soups and stews, this grain is used with a great versatility.

    Moreover, barley is popular for numerous reasons. It provides fiber, vitamins and minerals. It has been known for years to help with heart health, reduce inflammation, in gall ladder stone among other benefits.

    Barley comes in two forms; hulled and pearl. While the hulled one is less processed; it tends to be more crude than the pearled one.

    We use pearl barley in this recipe of Barley Kachumber.

    What is Kachumber

    An Indian salad made with finely diced vegetables like onions, tomatoes, carrots etc. mixed in with salt, chaat masala or other seasonings; kachumber is super popular.

    Either serve it with a complete thali or use it to enhance the color and textures of a single dish.

    Also sometimes called as kachumbar or chopped salad; this one is pretty refreshing. Somewhat like pico de gallo; this one is easy to modify in so many different ways.

    Moreover, we can easily add millets, quinoa, or even barley to this kachumber. It helps enhance the nutrition and make it more filling.

    Why this recipe works

    • It is naturally Vegan.
    • This barley kachumber can be made in a matter of minutes. Simply chop the vegetables and mix it with barley.
    • Whip up this kachumber with vegetables of your choice.
    • Serve this with a meal or enjoy as a light snack or meal by itself.
    • It also tastes great served over papadums as nachos or as a dip.
    • This is a great make ahead recipe. Simply cook the barley and store. Use as needed to make the kachumber.

    Ingredients and Substitutions

    Barley Kachumber ingredients; barley, vegetables and seasonings on a dark background.
    • Barley: Barley is the chief ingredient here. We use raw pearl barley for the recipe. It needs to be boiled till soft to use for the salad. Make sure you pick pearl barley and not hulled barley for the recipe.
    • Vegetables: Finely chopped onions, cucumber, carrots, radish, cabbage, tomatoes and cilantro are great for the salad. Add or subtract vegetables based on liking and availability.
    • Chaat masala: This Indian spice mix is great to add zing to the recipe. Replace with a mix of rock salt, amchur, salt, pepper and cumin powder if required.
    • Salt, Pepper and Lemon juice: These are perfect to add along with chaat masala. The lemon juice especially is great to balance out the flavors.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a pan add 4 cups water and 1 teaspoon salt. Bring to a boil.

    2- Add ¾ cup pearl barley and cook on medium flame for 20-25 minutes, stirring intermittently.

    Collage Steps to make Barley Kachumber; add barley and salt in water and cook.

    3- Cook till the pearls are soft yet hold their shape.

    4- Then remove and drain in a fine mesh strainer.

    Collage Steps to make Barley Kachumber; cook and strain the cooked barley pearls.

    5- Transfer to a large bowl.

    6- Add all the chopped vegetables.

    • ½ medium cucumber (peeled and diced)
    • ½ medium carrot (peeled and diced)
    • ½ medium onion (diced)
    • ½ medium tomato (diced)
    • 2-3 radish (diced)
    • ¼ small red cabbage (diced)
    Collage Steps to make Barley Kachumber; transfer barley to a bowl and add diced vegetables.

    7- Then tip in the seasonings.

    • 2 teaspoon chaat masala
    • ½ teaspoon black pepper powder
    • ¼ teaspoon salt
    • ½ teaspoon lemon juice

    8- Then mix everything well and serve.

    Collage Steps to make Barley Kachumber; add seasonings and mix well.

    Expert Tips and Notes

    • Cook the barley in plenty of water. I like to use about 4 cups for ¾ cup of barley.
    • Remember that barley expands by about three and a half times on cooking. So pick the quantity accordingly.
    • Adding salt while cooking the barley pearls is optional. Skip is you plan to use the water for another purpose.
    • Add finely diced vegetables that mix in with the barley pearls.
    • The salad is best enjoyed fresh. However, it can be refrigerated for a couple of days.
    • Moreover, replace barley with millets, quinoa or cooked brown rice for an option.
    • The same kachumber can be converted to a raita by adding it to whipped yogurt.
    A spoon with barley kachumber placed on a white platter filled with barley kachumber.

    Recipe FAQs

    What is Barley?

    Barley is a cereal grain used in so many recipes. From breads and salads to soups and stews, this grain is used with a great versatility. It is popular for numerous reasons. Barley provides fiber, vitamins and minerals. It has been known for years to help with heart health, reduce inflammation, in gall ladder stone among other benefits.

    Is Barley gluten-free?

    No. Both hulled and pearled barley have gluten.

    Can we make Barley Kachumber ahead of time?

    Cook the barley and set aside to cool. Refrigerate and use to make the kachumber just before serving.

    How long does barley take to cook?

    On the stove top barley cooks perfectly in about 20-25 minutes.

    Oval platter filled with barley kachumber; a mix of barley, vegetables and seasonings with a spoon and fork on the side.

    Indian Recipe Pairings

    Barley Kachumber pairs wonderfully with a large number of Indian curries and Rice dishes. Here are some of the best pairings.

    • Mixed Vegetable and Paatra in a tomato based curry.
      Mix Vegetable Paatra Sabji
    • Litchi Kofta served in a white bowl with roti and salad on the side on a gray plate with a spoon and napkin around it.
      Litchi Kofta
    • Oval platter with lemon rice against a dark background; with raita, papad and onions on the side.
      Lemon Rice
    • Top view of potato edamame curry; a preparation of edamame, potato and spices with roti and salad served with it.
      Potato Edamame Curry

    More Condiments

    • Pickled Pearl Onions in brine in a gray bowl with spices in the background on a green surface.
      Pickled Pearl Onions | Sirke Waale Pyaaz
    • Cilantro Chutney
    • Top view of celery and peanut salad in a white bowl with a gold black fork in it and some peppers and celery on the side.
      Asian Peanut and Celery Salad
    • Beetroot Raita in a bowl with tadka
      Beetroot Raita

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Barley Kachumber in an oval white platter with chaat masala and salt on the side on a dark background.

    Easy Vegan Barley Kachumber

    Smruti
    Barley Kachumber is a delicious oil free mix of vegetables and pearl barley with minimal seasonings.
    It is great as a side for any meal plus pairs well with burgers, pastas, sandwiches or soups.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Salad
    Cuisine Indian
    Servings 6
    Calories 108 kcal

    Ingredients
      

    For the Barley

    • ¾ cup pearl barley
    • 4 cups water
    • 1 teaspoon salt

    For the Kachumber

    • ½ medium cucumber (peeled and diced)
    • ½ medium carrot (peeled and diced)
    • ½ medium onion (diced)
    • ½ medium tomato (diced)
    • 2-3 radish (diced)
    • ¼ small red cabbage (diced)
    • 2 teaspoon chaat masala
    • ½ teaspoon black pepper powder
    • ¼ teaspoon salt
    • ½ teaspoon lemon juice

    Instructions
     

    • In a pan add water and salt. Bring to a boil.
      ¾ cup pearl barley, 4 cups water, 1 teaspoon salt
    • Add pearl barley and cook on medium flame for 20-25 minutes, stirring intermittently.
    • Cook till the pearls are soft yet hold their shape.
    • Remove and drain in a fine mesh strainer.
    • Transfer to a large bowl.
    • Add all the chopped vegetables.
      ½ medium cucumber, ½ medium carrot, ½ medium onion, ½ medium tomato, 2-3 radish, ¼ small red cabbage
    • Tip in the seasonings.
      2 teaspoon chaat masala, ½ teaspoon black pepper powder, ¼ teaspoon salt, ½ teaspoon lemon juice
    • Mix everything well and serve.

    Video

    Notes

    • Cook the barley in plenty of water. I like to use about 4 cups for ¾ cup of barley.
    • Remember that barley expands by about three and a half times on cooking. So pick the quantity accordingly.
    • Adding salt while cooking the barley pearls is optional. Skip is you plan to use the water for another purpose.
    • Add finely diced vegetables that mix in with the barley pearls.
    • The salad is best enjoyed fresh. However, it can be refrigerated for a couple of days.
    • Moreover, replace barley with millets, quinoa or cooked brown rice for an option.
    • The same kachumber can be converted to a raita by adding it to whipped yogurt.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 108kcalCarbohydrates: 24gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 507mgPotassium: 210mgFiber: 5gSugar: 2gVitamin A: 1217IUVitamin C: 17mgCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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