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Whole grain twist to traditional Souuth Indian rice dish -- Lemon pulihora made with Barley instead of rice. It's hearty, nutritious and delicious.


4 serving

Total time

70 minutes




  • 1 cup barley (Pearl)
  • 1 tbsp chana dal
  • 1 tbsp Urad dal
  • 2 tsps Mustard seeds
  • 2 ~ 3 Chilies (Green)
  • 1 ginger (" piece, finely grated)
  • 2 tbsps Peanuts
  • 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


  1. 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.
  2. 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.
  3. 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.

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