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We hope you got benefit from reading it, now let’s go back to pulses and barley soup recipe. You can cook pulses and barley soup using 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Pulses and barley soup:
- Get 1/4 cup split lentils
- Get 1/4 cup split green gram ( Mung dal)
- Get 1/4 cup split pegion peas & skinned (toor dal)
- Prepare 1/4 cup pearled barley
- You need 1/4 cup chopped yellow bell pepper
- Take 1/4 cup chopped red bell pepper
- You need 1/4 cup chopped green onions (scallion)
- Provide 1/4 cup chopped cilantro
- Get 4 clove chopped garlic
- Take 1/4 cup chopped tomoato
- Provide 1 salt
- Use 1 ground black pepper
Steps to make Pulses and barley soup:
- Pressure cook the pulses until they r fully cooked
- Saute the garlic in a pan and add the rest of the vegetables to it.
- Mix both the cooked vegetables and pulses and add two cups of water. Then let it simmer for 10 to 15 mintues
- Add required amount of salt and pepper to the soup
- Finally add the finely chopped cilantro to the soup before serving
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly first
Cover raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you’re going to use was stored properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say just how long you can keep the food and whether it must go from the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you may see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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