Barley Kichadi

1 cup pearl barley  (soaked for an hour then drained)

½ cup yellow mung dal OR red lentils

2 Tbsps mild veg oil or ghee 

½ tsp mustard seeds 

½ tsp cumin seeds  

1 onion (6oz/170gr) finely chopped 

Zest from 1 lime OR fresh lemon balm

A pinch of asafoetida (aka hing)

½ inch fresh ginger, grated or chopped finely

3 to 4 green chillies, chopped finely

¼ tsp turmeric powder 

2 tomatoes (10 to 15 oz) finely chopped (or 14oz/398mL canned)

3 cups water 

1 tsp salt or to taste

Chopped coriander leaves for garnishing

2 Tbsps. lemon or lime juice 

OPTIONAL: carrot, peas, fresh beans or any other vegetable of your choice

1. Soak barley and pulses for at least 1 hour in plenty of water. Drain the water away before using in the recipe. 
2. Heat ghee in a large saucepan over medium flame.
3. Add mustard seeds and cumin seeds. When they pop, add chopped onions and sauté.
4. Add curry leaves, hing, ginger and green chilies. Stir fry for up to 2 minutes, or until onions become translucent.
5. Add chopped tomatoes and cook till they become soft.
6. Add the soaked barley and moong dal and mix well. 
7. Add 3 cups of water and salt. Allow the water to come to a nice boil.
8. Lower the heat and cover to cook.
9. Cook for 50 minutes to an hour or until the barley is well cooked and the water is fully absorbed.
10. Add more water if required, if you feel the barley is not cooked enough. 
11. Remove from heat and serve, sprinkled with lemon juice and garnished with chopped coriander leaves.
12. Serve barley khichdi with yogurt or as it is.