Barley is cooling, sweet, and mildly astringent.  It is ideal for decreasing pitta and kapha.  It can improve sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates.

If the water in which barley is boiled is given to a person suffering from diarrhoea, it gives him instant relief.

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~ Pleopeltis polypodioides, also known as the resurrection fern. The resurrection fern gets its name because it can survive prolonged periods of drought by curling up its fronds, appearing grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to “resurrect” and restoring itself to a vivid green colour within 24 hours.

~’Chasmanthe floribunda, African cornflag.

~ the outer edges of the wall at the end of the day.

barley kichadi

preparation 40 minutes

serves 3 – 4

I have been making this weekly. It is quick and easy, with a scoop of thick yoghurt, spicy pickle and a drizzling of ghee. It is a wonderful warming, soothing, and cleansing meal. When simmering the dals, simmer until they still hold their shape and before they turn to mush. I use organic pearl barley in this recipe. If using unhusked barley, it will need an overnight soaking and longer cooking time—it is recommended to boil separately ½ hours before adding the dal.

Our favourite barley recipe is this lovely soothing lemon barley water.

ingredients

½ cup/100g  pearl barley

½ cup/100g whole moong dal (mung beans)

8 cups /2-litre water

1 cup/90g celery or fennel, chopped

1 cup/50g green beans or cabbage, finely chopped

1 heaped teaspoon rock salt

1 heaped Tbsp jaggery/brown sugar

¼ cup/20g dried shredded coconut

1 Tbsp finely chopped ginger

2 Tbsp/30g frozen green peas

voggarane

1 Tbsp ghee

½ tsp black mustard seeds

1½ heaped tsp cumin seeds

⅛ heaped tsp asafoetida powder (hingu)

2 medium chopped red or green jalapeno chilli, seeds, and white part removed

10-15 fresh curry leaves, torn in half

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

½ cup fresh coriander, roughly chopped

1 cup kale or spinach or fenugreek leaves, roughly chopped

to serve

yoghurt

ghee

spicy Indian pickle

sprouts

preparation

  1. Wash the barley in a saucepan until the water runs clear. Then pour in 8 cups of water, bring to a boil, and lower the heat to maintain a rapid simmer for 10 minutes. Add the dal and simmer, uncovered, for 15 minutes.
  2. Add the celery and beans. Simmer until the barley has softened and the dals are cooked but still holding their shape—approximately 20 – 30 minutes. Do not cover the pot; this allows certain impurities or energetic imbalances to be eliminated.
  3. Add the peas, salt, jaggery, dried coconut, and chopped ginger. Simmer for a few minutes, then turn off the heat, cover, and set aside.

prepare the voggarane

  1. In a small pan over medium heat, add ghee and mustard seeds. When the seeds turn grey and pop, add the chilli, turn down the heat and add the cumin seeds, asafoetida powder, and chilli—fry until sizzling and fragrant.
  2. Add the curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to ensure the spices are evenly fried. Then, pour the voggarane into the kichadi.
  3. Squeeze in the lemon juice and stir in the coriander and kale. Cover and allow to sit for 5 minutes, then check for seasoning, adding more salt or lemon if needed.

When ready, drizzle with ghee, garnish with coriander and serve with a spoon of yoghurt.