Pulses and barley soup

• 1/4 cup split lentils
• 1/4 cup split green gram ( Mung dal)
• 1/4 cup split pegion peas & skinned (toor dal)
• 1/4 cup pearled barley
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green onions (scallion)
• 1/4 cup chopped cilantro
• 4 clove chopped garlic
• 1/4 cup chopped tomoato
• 1 salt
• 1 ground black pepper

1. Pressure cook the pulses until they r fully cooked
2. Saute the garlic in a pan and add the rest of the vegetables to it.
3. Mix both the cooked vegetables and pulses and add two cups of water.
4. Then let it simmer for 10 to 15 mintues
5. Add required amount of salt and pepper to the soup
6. Finally add the finely chopped cilantro to the soup before serving

split lentils, green gram, pegion peas, barley, yellow bell pepper, red bell pepper, green onions, cilantro, garlic, tomoato, salt, ground black pepper

Taken from cookpad.com/us/recipes/348277-pulses-and-barley-soup (may not work)