1/2 Cup Pearl Barley

2 Tablespoons of Ghee

¼ Cup Carrots, Sliced

¼ Cup Peas, Peeled

¼ Cup Corn, Peeled

1 Bayleaf

2 Cloves

2 Garlic Pods, Chopped

1 Teaspoon Cumin Seeds

2 Cups Water

Himalayan Pink Salt (as per taste)

1/4 Teaspoon Black pepper, Grounded

1 Tablespoon Coriander, Chopped

Collect pearl barley into a bowl and wash it thoroughly two-three times under running water. Now, add pearl barley, one bay leaf, two cloves, water into a pressure cooker. Bring to a boil and close the lid of the pressure cooker. Cook it over medium heat until two whistles. Switch off the flame and remove the cooker from the stove. Keep the pot aside for 10 minutes before opening the lid.

Warm the two tablespoons of ghee in a pan over medium heat. Once the ghee is heated, add cumin, turmeric, and minced garlic; saute for 30 seconds. Add sliced carrots, peas, and corn. Now, cook the vegetables for 3 minutes or until they turn soft. Give a mix and saute for 3 minutes.

Now, add the cooked pearl barley into the vegetable mixture and add some water if desired. Mix them well and cover the pan with a lid and bring to a boil over a medium flame. Boil for five minutes; keep stirring to avoid sticking to the pan.

Pour it in a bowl, drizzle little ghee, add freshly grounded black pepper. Remove the bay leaf before serving. Garnish with freshly chopped coriander, if required.