CUMIN BARLEY

2-3 servings, 20 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tbsp cumin seeds

• 1 cup hulled barley, soaked at least 2 hours with a dash of vinegar or lemon juice

• Salt & pepper to taste

• lemon/ lime juice for serving

DIRECTIONS

1. Drain and rinse the soaked barley until the water runs clear.

2. Heat the ghee in a medium pot over medium heat. Add the cumin seeds. Temper the cumin seeds until aromatic.

3. Add the barley. Stir the barley with the cumin and the ghee for 1-2 minutes.

4. Add 2 cups of water. Bring to a boil, reduce to a simmer & cover.

5. Cook until the barley is tender (about 30 minutes). If using unsoaked barley, it will need to simmer for about 45 mins. Serve with a spritz of fresh lemon or lime juice (optional).

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Notes

• This is a better grain side option for kaphas than rice as barley is lighter, a natural diuretic, and overall better for kapha.

• Option to serve this with any soup or stew meal.

• Preferably choose hulled barley as opposed to pearled barley as pearled barley is technically not a whole grain.