Rinse 200 grams of barley thoroughly under running water and soak it for 30 minutes.
In a large saucepan, bring 1 litre of water to a boil. Add the soaked barley and cook on medium heat for 25-30 minutes or until the barley is tender but still has a slight bite. Drain the excess water and let the barley cool.
In a large mixing bowl, combine the cooked barley with 1 finely chopped cucumber, 1 finely chopped tomato, 1 finely chopped onion, and a handful of chopped fresh coriander leaves.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of chaat masala, salt, and black pepper to taste.
Pour the dressing over the barley and vegetable mixture, and toss well to combine all the ingredients.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.