Add barley to a large bowl. Pick and discard any debris, hulls or stones.

Pour water and rinse them well at least 4 times in plenty of water. Rub and rinse them well. Drain the water completely.

Optional but recommended: Soak them for at least 7 hours. Soaking the grains not only reduces the cook time but also avoids flatulence or abdominal gas, breaks down hard to digest gluten and reduces the phytic acid in the grains. After soaking drain the water and rinse them.

Cooking in pot: Add them to a large pot and pour 4 cups water. Bring to a boil on a medium high heat and then reduce to medium to low flame. Let simmer for 40 to 50 minutes until the barley is soft and slightly mushy. If required add more hot water as you cook.

Pressure cooker: Add the barley to a pressure cooker and pressure cook on a medium heat for at least 7 to 8 whistles, or until soft. When the pressure releases open the lid.

Instant pot : Add the soaked barley to the inner pot/ steel insert along with 3 cups water for soaked barley or 4 cups water for unsoaked . Secure the lid and position the vent to sealing. Press the porridge mode & set the timer to 20 mins. When the pressure drops, open the lid.

If you live in a colder country you can serve it warm or hot. But barley water in Asian countries is consumed at room temperature.

Strain barley water to serving glasses and consume it plain or sweetened with rock sugar, honey or any other sweetener you wish. You can also squeeze some lemon juice and relish.

Some of the cooked barley can be eaten along with the water or add it to salads. It can also be added to yogurt and mixed. Then topped with pomegranate arils.