Heat the oil in a pressure cooker, add the garlic and the spring onion whites and sauté on a medium flame till the onions turn translucent.
Add the barley, masoor, and carrots, mix well and sauté on a medium flame for another minute.
Add 4½ cups of hot water and salt, mix well, and pressure cook on a high flame for 3 to 4 whistles.
Add the spring onion greens, tomatoes, peppers, coriander, and pepper, mix well and simmer for a minute, stirring once in between.
Just before serving, add the lemon juice and mix well. Serve hot.