Hello, I tried the whole barley in the rice cooker and it was sooo easy. I did some research on channa dal and found the small black garbonzo beans it originates from, simply hulled and dried like split peas. I presoaked some for one hour and then put them in the rice cooker on the poridge setting with some raw barley. Cooked in chicken broth and spices it is like a trip to India. A book I like is "The Ultimate Rice Cooker Cookbook" by Julie Kaufmann. I actually rescued my rice cooker from the Goodwill box whe I read her book and next will try my own version barley "congee". I purchase a small wild organic black barly online from Goldmine Foods but have not had time to work on recipes. David's response I should have mentioned that I always cook whole barley in my rice cooker. We use it a lot more for barley than we do for rice, Earlene! But I never thought of cooking chana dal in a rice cooker (after a little presoaking). What a great idea!

La Meunerie Milanaise inc. in Milan, Quebec make "Cream of Barley". I contacted them and they advised that this is made from Hullless Barley. Combine with Quinoa , Oat Bran, this makes a great breakfast.

I buy wonderful, organic grains, seeds, beans, nuts, coffee, tea and chocolate at www.HomegrownHarvest.com - including organic hulled barley.