Chickpea Barley Salad

• Kabuli chana (raw) – 1 tbsp
• Mushrooms (khumbh), sliced – 8 
•  Cucumber, sliced  – ½ no 
• Barley (jau), cooked – 2 tbsp
• Tomato – 1 small
• Spring onion, finely chopped with leaves – 1stalk
• Balsamic vinegar – 2 tsp
• Lemon juice – a dash
• Salt and freshly ground black pepper powder – to taste
• Oil – ½ tsp

DIRECTIONS :

1. Combine the soaked kabuli chana with enough water and little salt and pressure cook for 2 whistles or till the kabuli chana are soft and cooked. 
2. Allow the steam to escape before opening the lid. Drain the kabuli chana.
3. Cook barley separately until soft. Combine the kabuli chana, mushrooms, cucumber, barley, tomatoes and spring onions in a bowl, mix well and refrigerate. 
4. Just before serving add the balsamic vinegar, olive oil, lemon juice, salt and pepper and toss well. Serve chilled.