Wash and soak barley overnight. Pressure cook with enough water for 5-6 whistles. Once the pressure subsides, open the cooker and fluff the barley with a fork. If there is water, drain it, fluff it and keep it aside.
Grind 2-3 ripe juicy tomatoes and keep it aside. We need 3/4 cup of tomato puree.
If you are using fresh peas, cook it until soft and keep it aside.
Heat oil in a pan, add mustard seeds and hing, when mustard seeds splutters, add finely chopped onions, curry leaves and green chilli (if using).
Saute until onions turn light brown. Add ginger garlic paste and saute for a few more minutes.
Add boiled peas, tomato puree, sambar powder, turmeric powder and salt needed.
Cook on medium heat, stirring from time to time, until the rawness of the tomato goes and the mixture becomes thick.
Add the cooked barley and mix well.
Garnish with coriander leaves and a few mint leaves. Enjoy with potato curry or any raita of your choice.
Check my other favorite Barley Recipes-
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