- Serves
- 4
- Portion
- 200 ml
- Time
- Soak overnight · 50 min
- Texture
- IDDSI 2–3 · gruel
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Reduces Kapha; light and drying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Barley (jau), pearled | ⅓ cup + 1 tbsp pearled barley | 80 g | 400 g | |
| Water | 4 cups (≈ 1 : 12) | 960 ml | 4800 ml | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Dry ginger (saunth) | ¼ tsp | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ½ tsp scant | 2.5 g | 12.5 g | |
| Lemon juice | 1 tsp | 5 ml | 25 ml |
Method
How to cook it
Step 1: Soak barley overnight; drain.
Step 2: Pressure-cook with water 6 whistles, then simmer open 10 minutes.
Step 3: Mash part of the grains; stir in ghee, dry ginger and salt.
Step 4: Add lemon off heat; serve warm.
Nutrition
Per serving, estimated
89kcal
Energy
2g
Protein
2.2g
Fat
14.9g
Carbohydrate
3g
Fibre
0.6g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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