️ Wash and soak the barley overnight. Drain before cooking.

️ Heat ghee in a pressure cooker. Add cumin seeds and let them splutter.

️ Add garlic, curry leaves, and onion; sauté until the onion turns translucent.

️ Add the mixed vegetables and edamame. Sauté for a minute.

️ Add green chilli, curry leaves, garam masala, sambar powder, turmeric powder, and salt. Sauté for another minute.

️ Add the soaked barley and 5–6 times the water. Bring it to a boil.

️ Add pepper powder, salt, and coriander leaves. Close the lid and pressure cook for 4 whistles.

️ Once the pressure releases naturally, add 1/3 cup water to adjust the consistency and simmer for 2 minutes.

️ Garnish with fresh coriander leaves and serve hot with thokku, curd, or your favorite vegetable side dish.