Ingredients

• For the sesame carrot lolly: Oil + extra to shallow fry - 30 ml
• Mustard seeds - 1/2 tsp
• Chopped green chilli - 2 tsp
• Chopped ginger - 2 tsp
• Chopped garlic - 1/2 tsp
• Potatoes, put in cold water with salt and boiled for 35 mins - 850 gms
• Chopped coriander leaves - 1 tsp
• Salt - 2 tsp
• Sesame seeds - 100 gms
• Carrots, cut into batons - 200 gms
• For the soup: Masoor dal, washed and drained - 300 gms
• Water - 900 ml
• Salt - 1 tbsp
• Turmeric powder - 1/2 tsp
• Oil - 50 ml
• Cumin seeds - 1/2 tsp
• Chopped ginger - 2.5 tsp
• Chopped garlic - 1 tbsp
• Chopped green chillies - 1 tbsp
• Cumin powder - 2.5 tsp
• Chopped coriander leaves - 1 tsp
• Barley, boiled - 50 gms

How to Make Red Lentil and Barley Soup

• To make the sesame lolly
• Heat oil in a pan and add the mustard seeds.
• When they start to crackle, add green chillies, ginger, garlic and turmeric powder.
• Add the potato, and stir to combine.
• Remove from heat.
• When cool, add coriander leaves, salt and sesame seeds.
• Shape portions of the potato mixture into roundels, around one end of the carrot batons to form a lollipop.
• Heat oil in a pan and shallow fry the lollipops until golden brown. Set aside.
• To make the soup
• Cook dal with water, salt and turmeric powder until done.
• Heat oil in a pan and add cumin seeds.
• When it starts to cracke, add ginger, garlic and green chillies.
• Saute for two mins on low.
• Add the cooked dal and bring to a boil.
• Simmer for 15 mins and add cumin powder. Adjust seasoning.
• Add coriander leaves and remove from heat.
• To serve, put a spoonful of the barley in a soup bowl and pour the soup over it.
• Serve hot with the sesame-crusted lolly.