Barley Lentil soup

Ingredients:

1. Masoor Dal – 150 gm (3/4 cup)
2. Pearl barley – 100 gm (1/2 cup)
3. Cow Ghee – 1 tsp
4. Asafetida – 1 tsp
5. Chopped carrots – 1/2 Cup
6. Cumin seed – 1 tsp
7. Freshly ground black pepper, – to taste
8. Water – 6 cups (1.5 litres
9. Salt – To taste
10.  Coriander leaves, roughly chopped for garnish – 2 tbsp
11. Lime juice – 1 tsp (optional)

Method:

• Rinse & soak the lentils and the barley separately overnight or for 2 to 4 hours.
• In a pressure cooker or saucepan, heat the oil and put in the asafetida & cumin. Stir for a few seconds until it releases aroma and then add the carrots  and saute for a few seconds. Drain and put in the lentils and barley, pepper, and water and bring to a boil.
• Now add in the salt, cover the lid and pressure cook until 3 or 4 whistles.
• Add the water and salt consistency to your liking, garnish with coriander leaves and serve hot.