1 tbsp dried cheese
1 tbsp black peas
1 tbsp turtle bean
1 tbsp crushed apricot seeds
1 tbsp crushed walnuts
½ cup unroasted barley, pounded
Salt as per taste
Soak peas and cheese overnight
Cook barley for 10 mins and boil
Add crushed apricot seeds, walnuts, salt and ghee.
PS: You can use normal dried peas instead but the real flavour comes from the use of indigenous peas from the valley.