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1
To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley.
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2
Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes not the 10 minutes that the package says to cook it).
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3
Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid.
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4
Let sit for 10 minutes or longer.
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5
While barley is cooking, cook rice in another saucepan.
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6
Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil.
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7
Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice.
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8
Turn off heat, cover pot with a dish towel and return lid.
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9
Let sit for 10 minutes or longer.
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10
Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice.
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11
Allow to cool if desired.
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12
Make dressing.
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13
In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil.
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14
The mixture should be creamy.
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15
Taste and adjust salt.
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16
Combine all of the salad ingredients except the nigella seeds and toss with dressing.
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17
Transfer to a platter, a salad bowl or individual plates.
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18
Sprinkle nigella seeds over each serving.
