Soak barley overnight to allow cooking time to be on par with green gram dal.

Roast green gram dhal for 2 minutes. This is standard protocol for pongal, it improves the aroma of the dish.

Add soaked barley, 4 cups water and zucchini cubes to dhal and stir. You can reduce the water for thicker consistency. Pressure cook and set aside.

Heat butter in a small pan and add cumin seeds, pepper, ginger and curry leaves. Cook well. Now, add this to the cooked rice mixture.

Add salt, sunflower seeds, stir well.

Serve with tangy sambar, kuzhambu or spicy chutney.