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Soak lentils and barley 1 hour. Drain.
In ghee, brown onions, then add meat with garlic-ginger, masala, turmeric and salt.
Add lentils, barley and 2 L water. Pressure cook 45 minutes (or simmer 2 hours).
Whisk vigorously to break down meat and grains into a porridge consistency.
Garnish with crispy onion, coriander, ginger juliennes and lemon.