Ingredients
- ¾ cup barley (jau), soaked 2 hours
- ½ cup moong dal
- 1 cup mixed vegetables, diced
- 1 tsp jeera
- ½ tsp turmeric
- 1 inch ginger, grated
- 1 tbsp ghee
- 4 cups water
- Salt to taste
Method
Soak the barley for at least two hours. It needs longer than rice.
Heat ghee in a pressure cooker, add jeera, then ginger.
Add the vegetables and sauté for two minutes.
Add drained barley, moong dal, turmeric, salt and water.
Pressure cook for four to five whistles, then allow to release naturally.
The texture should be soft and loose. Add hot water if it has thickened too much.
Barley contains gluten. Not suitable if you have coeliac disease.
Why it works
Nutrition, per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 250 kcal | 10 g | 44 g | 5 g | 9 g |
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