Drain and rinse the rice and barley 2 to 3 times or until the water runs clear. Place the 4 cups of water and salt in a medium saucepan and bring to a boil. Add the grains, turmeric, ginger, star anise, and bay leaves. Reduce heat to maintain a simmer, slightly cover the pot, and cook for 20 minutes until all the water is absorbed and the grains are soft and fluffy.
In a large saute pan, combine the oil, cardamom, fennel, and hing over low heat. Cook until the hing begins to bubble and the spices are fragrant, about 3 to 5 minutes. Add the chopped vegetables, except for the kohlrabi greens, and a splash of water to create steam. Cover and cook for 20 minutes, or until the vegetables are soft. Add the greens, and cook for another 5 minutes, or until they are wilted but still bright green.
To serve, combine the grains and vegetables in each bowl. Top with cilantro, sprouts, a sprinkle of coconut, a squeeze of lime juice, and a pinch of salt. Store leftovers in the refrigerator for up to 2 days.
