By Tanisha Salwan
120 gm barley 4 garlic cloves garlic 1 Lemon 1 tsp extra virgin olive oil ½ tsp pepper crush 1/2 tsp cumin seeds 1/4 tsp mustard seeds 2 cups vegetable stock Salt to taste Handful of curry leaves
Start by soaking barley overnight. Then, crush it and bring it to a crumbly texture.
Heat a pan. Add olive oil, mustard seeds and cumin. Let the seeds crackle.
Add roasted garlic cloves and crushed barley. Also, add vegetable stock and mix well.
Add salt and black pepper. Give it a good mix. Squeeze lemon and serve!