Per Serving:

• Barley (jau) : ¼ cup
• Paneer cubes: 1 tbsp.
• Vegetable Stock: ½ cup
• Onion finely, chopped: 1 tbsp.
• Carrot: 1 tbsp.
• Button mushrooms, sliced: 1tbsp.
• Chopped Celery: 1 tsp
• Chopped Coriander leaves : 1 tsp
• Garlic, minced: tsp
• Lemon juice: 1 tsp
• Salt: as per taste
• Pepper: as per taste
• Oil : 1 tsp

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Wash the barley 2-3 times and keep aside.
• In a pressure cooker, heat the oil and saute garlic for a min. Add onions and fry till they turn pink.
• Now add chopped carrots, mushroom, and fry for another minute. Add washed barley and mix well.
• Add chopped coriander, celery leaves and paneer cubes.
• Lastly add vegetable stock, salt and pepper.
• Cover the pressure cooker and cook on high flame for two whistles.
• Allow the cooker to cool down and then open the lip. The grains should fluff up.
• If you feel the barley grains are still tough, or there is liquid left. Cook for another five minutes on low flame. Turn off the flame and add lemon juice.
• Serve hot with curd.

Note: Use homemade vegetable stock to ensure it is healthy and preservative free.