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Rinse barley and boil in 150 ml water for 20–25 minutes. Drain and keep aside.
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Dice carrots, pumpkin, bottle gourd, and tomatoes; finely chop onion and peas.
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Heat oil, add minced garlic and ginger, sauté until fragrant; add turmeric.
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Add onions and cook until translucent.
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Add all diced vegetables and 250 ml water.
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Simmer 10–12 minutes until soft.
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Blend half the soup and return it to the pot.
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Add cooked barley, beans, and peas; simmer 2–3 minutes.
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Season with salt, garam masala, cinnamon, pepper, lemon juice, and coriander.
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Serve warm.