Easy Vegan Barley Kachumber

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.

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: 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.

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

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

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)

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.

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.

Recipe FAQs

Indian Recipe Pairings

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

More Condiments