Spinach Soup With Barley

• 3 tablespoons ghee
• 12 teaspoon mustard seeds
• 12 teaspoon ajwain
• 5 garlic cloves
• 500 g spinach
• 1 carrot
• 1 12 liters warm water
• 12 teaspoon coriander powder
• 14 teaspoon black pepper
• 18 teaspoon chili powder
• 12 tablespoon sea salt
• 14 teaspoon black salt
• 12 cup barley
• 1 cup yogurt

1. Heat up the ghee and add the mustard and ajwain seeds.
2. When you hear the seeds pop add the chopped spinach, garlic and carrot.
3. Cook for about 5 minutes and add the coriander, chili and black pepper powder.
4. Stir well and cook for another 2-3 minutes.
5. Add the warm water, barley and the salt.
6. Let the soup boil for half an hour.
7. When serving add a big tablespoon of yogurt to each bowl.

ghee, mustard seeds, ajwain, garlic, spinach, carrot, liters, coriander powder, black pepper, chili powder, salt, black salt, barley, yogurt

Taken from www.food.com/recipe/spinach-soup-with-barley-492856 (may not work)