Name: Jau (Barley)–Moong Savoury Porridge
Yield: 4 servings
Ingredients: Barley (jau), pearled — ½ cup pearled barley, soaked overnight (100 g); Moong dal, yellow split — ⅓ cup (60 g); Bottle gourd (lauki) — 1 cup diced (150 g); Ginger, fresh — 2 tsp grated (10 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Carom (ajwain) — ¼ tsp (1 g); Asafoetida (hing) — 1 pinch (0.3 g); Turmeric powder — ¼ tsp (1 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Water — 4 cups (1000 ml)

Serves: 4
Portion: 1 bowl (≈250 g)
Time: Soak overnight · Cook 40 min
Texture: Soft porridge
Season: Spring–summerMarch
Dosha: Vata
Pitta
Kapha
Reduces Kapha; ghee for Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Barley (jau), pearled	½ cup pearled barley, soaked overnight	100 g	500 g
Moong dal, yellow split	⅓ cup	60 g	300 g
Bottle gourd (lauki)	1 cup diced	150 g	750 g
Ginger, fresh	2 tsp grated	10 g	50 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Carom (ajwain)	¼ tsp	1 g	5 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Turmeric powder	¼ tsp	1 g	5 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Water	4 cups	1000 ml	5000 ml

Method

How to cook it

Step 1: Drain the soaked barley; pressure-cook with 600 ml water — 6 whistles.
Step 2: Add moong, lauki, turmeric and 400 ml water; pressure-cook 3 more whistles.
Step 3: Tadka: ghee, cumin, ajwain, hing, ginger; pour into the porridge.
Step 4: Add salt and pepper; simmer 3 minutes to a thick soup-porridge.