supermarket roast chicken, approximately 200g once shredded
2 tbsps lemon juice
to taste Salt
supermarket roast chicken, approximately 200g once shredded (/ Hing)
8 ~ 10 Curry leaves
Cook Barley: Combine barley, pinch of turmeric, salt and 21/2 cups of water in a saucepan, bring to a boil, reduce the heat, cover and simmer till barley is tender, about 35~45 minutes. Set aside until ready to use.
Heat 2tbsp oil in a pan, add chana, urad dal, peanuts and mustard seeds. Once the mustard seeds start to splutter, add asafoetida, curry leaves and green chilies, cook for 1 minute.
Add the tempering to the cooked barley and season with salt. Add lemon juice and mix well to combine. Serve warm or at room temperature.
View the recipe instructions at Cook's Hideout
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