Search
Main menu
- Home
- Diseases & Remedies
- Healing by Yaqeen
- Healing by Saalehaat
- Dua for Fear & Insomnia
- Dua for Extinguishing FIRE
- Fatihah even for Non-Muslims
- Ruqyah for General Sickness
- Ruqyah for Namlah (Sores)
- Ruqyah for Pains
- Ruqyah for Scorpion's Sting
- Ruqyah for Ulcers
- قُرْآنٌ / Quran
- فاتــحــة الكــتاب / Fatihah-al-Kitaab
- Sadaqah ~ Charity
- Salaat / Prayer
- Saum / FAST
- Healing by Hijaab
- Healing by Foods
- General Principles
- Zabeehah Rules
- The Healing Beverages / Drinks
- Foods ~ From Alif ( أ ) to Baa ( ب )
- Foods ~ From Taa ( ت ) to Raa ( ر )
- Foods ~ From Zaa ( ز ) to Ain ( ع )
- زبـــد / Zubd / Butter
- زنـــجبـــيل Zanjabeel / Ginger
- زَيْتٌ / Zait / Olive Oil
- ســـفرجـــل / Safarjal / Quince
- سِلـق / Silq (Beetroot)
- ســـمــك / Samak (Fish)
- سَمْن / Sam'n / Ghee
- شـــحـم / Sha'hm / FAT
- حنــيذ / شواء / Shiwaa' ~ Haneez
- طــلـــح / Tal'h / Bananas
- عـــدس / Adas (Lentils)
- عــســل / Honey
- عــنب / Enub / Grapes & Zabeeb
- Foods ~ From Qaaf ( ق ) to Yaa ( ى )
- Healing by Herbs
- Healing by Hijamah
- Prophet's Guidance
- Modern ailments
- Formulations
- Recipes
- Blessed Foods / Drinks
- Breakfasts
- Barley Soups
- BARLEY Cakes
- Cottage Cheese / Yogurt recipes
- Fish, Meat & Poultry
- Fruit Ice Creams
- Hais ~Kalaqand / Halwah recipes
- Pickles, Chutneys & Molasses
- Veggies / Lentils / Rice in Olive Oil
- Beetroot Pulao
- Camel's Qeema Pulao
- Red cabbage Pulao
- Bell Peppers in Olive Oil
- Bell Peppers stuffed with Kebabs
- Bitter Gourd in Olive Oil
- Black eyed peas with Beetroot
- Cauliflower in Olive Oil
- Oven Baked Vegetables
- SAAG with Olive Oil
- Sweet Potato Cutlets
- Sweet Potatoes in Olive Oil
- White Beans with Spinach
- Camel's meat Pulao with Red Rice
- Cooking with Olive Oil
- Halal Vinegar Technology
اللَّهُمَّ اغْفِرْ لي وارْحَمْنِي وتُبْ علىَّ إنَّكَ أنتَ التَّوَّابُ الرَّحيمُ، اللَّهُمَّ إنَّي أسْألُكَ تَوْفيقَ أهْلِ الهُدَى وأعْمَالَ أهْلِ اليَقينِ ومُنَاصَحَةَ أهْلِ التَّوْبَةٍ وعَزْمَ أهْلِ الصَّبْرِ وجِدَّ أهْلِ الخَشْيَةِ وطَلَبَ أهْلِ الرَّغْبَةِ وتَعَبُّدَ أهْلِ الوَرَعِ وعِرْفانَ أهْلِ العِلْمِ حتَّى ألقاَكَ
Barley Soup with Mung Daal
Barley is a miracle of my Allah's creations, & those who are not experienced for making its bread can still enjoy Barley's derivatives. Plain barley soup (with Saweeq ~ Sattu) is a beauty, & it can be enhanced in taste by adding flavors from vegetables & lentils. I prepared the soup with Moong Daal. Daal should be soaked overnight so that it is soft for the blender, OR if you boil the Daal before blending, it will be much better. Blend an onion, tomato, some ginger & garlic, green chili & boiled Daal all together. Add spices, olive oil & some vinegar, cook at low heat for 30 ~ 40 minutes, now add Barley's Saweeq & cook again for 15 ~ 20 minutes (stirring the soup continuously), you will get a creamy soup, consistent with all ingredients captured in balance by every individual spoon. If barley added was (suppose) 100 grams, Daal should be 50 grams.
Ibn Al Qayyam wrote that Skin of the Adas (Daal) is hot & dry in the third degree & also works as a laxative, the benefit of lentils is concentrated in the peelings (skin), and this is why whole lentils are more beneficial than washed / peeled lentils, less heavy on the stomach & less harmful.
Always select lentils with skin & avoid washed / peeled lentils.
Those colors were not created without reason
Online Guests
We have 150 guests and no members online