Live A Pure Life

Vegetarian Cooking Recipes

Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup


Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.


  • Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
  • Mushroom 8-10 sliced and then sliced again
  • Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
  • 1 carrot diced
  • Celery stalks 2 diced
  • Yellow onion half diced
  • Garlic 1-2 cloves minced
  • Turmeric Powder 1/8 Tsp.
  • Coriander 3-5 strings
  • Oil or Butter 1 ½ Tbsp.
  • Water 4-5 Cup
  • Salt and Pepper to taste


  1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
  2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
  3. Gradually mix water or veg.broth. Add salt and pepper to taste.
  4. Bring soup to boil, stirring frequently.
  5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
  6. Mix in parsley or dill or coriander as per your taste of desire.
  7. If necessary, season with additional salt and pepper. Serve hot.
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Fenugreek Dumpling and Broad Beans Curry (Surati Papadi Ma Methi Muthia)


In this recipe first we make Muthia. Authentically in Guajarati family for making Muthia (Dumpling) they use 60% wheat Karkaro Flour (Whole Wheat Flour) and rest 40 % Jowar Flour (Sorghum Flour). Traditionally they not frying Muthia but adding directly Muthia in Papadi Beans and cooking. But I like to steam Muthia or deep fry so I can use some of them for curry and rest for tea time or as a snack. It’s quick, easy tasty and delicious.

     Ingredients for Fenugreek Dumplings (Methi Muthia)

  • Fenugreek Leaves 1 Big Bowl
  • Karkaro lot (Whole Wheat Flour) 1 and ½ cup
  • Sorghum (Jowar) Flour ½ Cup
  • Note: If you like you can make Muthia with only Whole Wheat Flour (Karkaro Lot)
  • Oil for deep fry
  • Spices
  • Sesame Seeds ½ Tsp.
  • Ajmo (Carom seeds or Ajwain) ¼ Tsp.
  • Green Chili and Ginger Paste 1 Tsp.
  • Garlic Paste ½ Tsp.
  • Turmeric Powder 1 Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Coriander Powder 1 Tsp.
  • Pinch of Baking Powder
  • Pinch of Asafoetida Powder
  • 2-3 Tsp Oil
  • Salt to taste


  1. Take a big bowl or plate, take flour, chopped green fenugreek leaves, add all spices listed above, mix well with hand thoroughly, now make dumpling (Muthia) in cylinder shape. Deep fry all of them and keep a side.

             Ingredients for Sabji

  • Surati Papadi(Broad Beans) 200-250 gms
  • Oil 2-3 Tsp.
  • Garlic Paste 2 Tsp.
  • Pinch of Hing
  • Spices
  • Ajmo ( Ajwain/carom seeds) ¼ Tsp.
  • Turmeric Powder 1 Tsp.
  • Green Chili and Ginger Paste 1 Tsp.
  • Cumin and Coriander Powder 1 tsp.
  • Pinch of Baking Powder
  • Salt to taste


  1. In a steamer steam Papadi with little salt about 8-10 Minutes. Let it cool 5-10 minutes).
  2. In kadhai or pan take oil 2-3 spoons add carom seeds (Ajmo), hing.
  3. Add hing(Asafoetida) and garlic paste with spoon of water, add Papadi (Broad Beans) and stir. Add rest of masala, mix well and cook for 4-5 Minutes.
  4. Add prepared dumpling and add ½ to 1 cup of water. (Adjust water quantity according to consistency of your desired).
  5. Cook for 5-7 Minutes or up to boiling.
  6. Add sugar, coriander and cover lid for 10-15 minutes.
  7. Now it is redy to serve with roti/paratha or enjoy with fresh Mango Rus (Pulp) or with mango cube. I made some roti for hubby but I like to enjoy without roti with mango cube as a side.  

Mung Bean (Green Gram) and Brown Gram Bean Taco

imageEating Tacos is one of favorite meals of my family. I made tacos filling of sprouted green gram and brown mung beans. It’s an amazingly easy to make, delicious and nutritious and pack of Protein.


  • Sprouted Moong Beans 1 Cup
  • Sprouted Brown Moong Beans 1 Cup
  • Olive Oil 1 Tbsp.
  • Minced Garlic 2 Cloves
  • Cumin Powder 1 Tsp.
  • Salt and Pepper to taste
  • Taco Seasoning 1 Tsp.
  • Lemon Juice 1 Tbsp.
  • Fresh salsa or Store Bought
  • Guacamole
  • Lettuce/veg. of your choice
  • Cheese Grated


  1. In a steamer steam both sprouted beans 10 minutes. Let it cool.
  2. In a large saucepan, heat the oil and add steamed mung beans, add the spices cumin powder salt and pepper, taco seasoning and garlic. Stir and cook 5-7 minutes.
  3. Mung beans should be tender but not mushy. Remove from heat. Sprinkle lemon juice and mix.
  4. To assemble the tacos, warm tacos in oven 3-5 minutes and layer with mung beans, top with guacamole, salsa, lettuce, sour cream, cheese, olives, veg. of your desired. Serve immediately.

Sprout Moong beans Method

Soak whole Moong Beans in a bowl over night to soften.The next day drain water and rinse well, and then spread in a single layer over a baking sheet.Cover with a towel and allow sitting at room temperature or out of the sun for 1-2 days, until little tails start to sprout.

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