Ingredients
1/2 cup pearl barley
1/4 cup moong dal or masoor dal (optional)
1.5c liquid: about 1c chicken stock and 1/2 - 3/4 c water.
2 tsp olive oil
1 tsp cumin seeds 1/2 cup chopped onions
1/2c chopped onions
1/2 t turmeric
1/2 cup chopped tomatoes
1/2 cup chopped green, red, yellow peppers
1/2 cup chopped zucchini (unpeeled)
1/2 c unpeeled cucumber, chopped
salt to taste
black pepper to taste
1 1/2 tsp finely chopped green chillies
(or 1 thai chili, seeded and chopped, plus some red pepper flakes and 1/2t cayenne)
2 tbsp chopped coriander
Method:
Cook barley and dal in pressure cooker with 1.5 c liquid about 5 min.
Heat oil. Cook cumin seeds until they pop. Add onions, cook until translucent; add turmeric.
Add half the tomatoes, peppers, zucchini, and all the chili + flakes + cayenne, and cook until it's reduced a bit and veggies are mush. Adjust seasoning. Add to the barley/dal mix.
Cook remaining vegetables in microwave just long enough to warm them. Serve them atop the barley stuff, along with fresh chopped cilantro.