1. Rinse the barley in cool water. Bring water and barley to a boil. Cover and reduce the heat to low. Allow the barley to simmer for 45 minutes to an hour, until tender. Drain and rinse in cool water.

2. Heat the oil in a large pan over medium heat. Fry the cardamom, cinnamon, dried red chilies, cumin seeds, cloves and bay leaf for a minute.  Add the carrots, green beans, onion, garlic, ginger and salt. Fry over medium-low heat until the vegetables are just tender.


3/4 cup pearled barley
3 cups water
2 Tbs oil
2 green cardamom pods
1 cinnamon stick
2 dried red chilies
1 tsp cumin seeds
3 cloves
1 bay leaf
2 carrots, julienned
12 green beans, cut into 1-inch pieces
1 small red onion, cut into long slivers
4 cloves garlic, minced
1 1-inch piece ginger, minced
1 Tbs dried fenugreek leaves
3/4 tsp garam masala
1 tsp red chile powder
1 tsp salt
1/2 tsp black pepper
‚Äč1 pinch sugar

3. Add the barley to the pan and mix it into the vegetables. Cook for an additional 3 minutes, stirring often. Stir in the fenugreek leaves, garam masala, red chile powder, salt, black pepper and sugar. Season to taste with salt and pepper.

Barley Pulav [Indian fusion Recipe]

Pulav is a rice dish that is prepared with a variety of fresh vegetables that are cooked in Indian-spiced oil. For a change of pace, I decided to incorporate barley into my pulav recipe because of its firm texture and nutritional value. It contains large amounts of fiber, protein and other important nutrients. This dish is so easy to make that I can be served any night of the week. In fact, it is a terrific dish to take to a potluck as this dish can be served at room temperature and still be tasty. Your family and friends will love it.