Heat about 1/4 cup of broth in a dutch oven. Add onions, celery and garlic. Saute until tender adding more liquid as needed to prevent sticking.
Add rice, barley and about 2 cups of broth or other liquid. Liquify tandoori in a small amount of liquid and add to pot. Stir in curry powder and marjoram. Bring to a low boil, then reduce heat to low. Cover and simmer grains about 10-15 minutes.
Add beans and vegetables. Simmer for 15 additional minutes or until the grains are done, stirring occasinally adding more luquid as needed.
Leftovers are good for lunch wrapped in tortillas. I add salsa, Jamacian Pickapeppa (tastes like Worcestershire) and jalapenos to my wraps.