Barley and Masala Beetroot

Ingredients:

• Pearl Barley – 100 g
• Beetroot – 1
• Yellow onion – 1
• Tomato – 1
• Garlic cloves – 2
• Red chili powder – ½ Table spoon
• Fennel seeds – ½ Tea spoon
• Grated coconut – 1 Table spoon
• Salt as needed
• Oil – 1 Table spoon
• Mustard seeds – ¼ Tea spoon
• Split channa dal – ¼ Tea spoon
• Turmeric powder – ¼ Teaspoon
• Curry leaves – few

 Method:

• Soak barley in water for about 4 to 5 hours. Drain soaked water and wash with fresh water. Pressure cook for about 4 to 5 whistles.
• Coarsely grind fennel seeds with coconut and keep aside.
•  Chop beetroot, onion, garlic cloves and tomato into small pieces.
• In a pan heat oil and add mustard seeds. When they pop up add split channa dal and fry for few seconds.
• Add onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves, beetroot, tomato, red chili power and turmeric powder. Toss them well.
• Add ground mixture, adjust salt and close the lid. Cook until it is done.
• To this add cooked barley, toss and simmer for few minutes.
• Garnish with coriander leaves.