Vegetable Daliya

Instructions

1. 1

   Prepare the daliya. Rinse the broken wheat under running water and drain completely. Set aside.

2. 2

   Make the tempering. Heat ghee or oil in a pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter, which takes about 30 seconds. Add cumin seeds and asafoetida. Sauté for another 10-15 seconds until the cumin is fragrant.

3. 3

   Sauté the aromatics and vegetables. Add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrots and green peas. Cook for another 2 minutes. Add the chopped tomatoes and cook until they turn soft and mushy, about 2-3 minutes.

4. 4

   Add daliya and spices. Add the rinsed daliya to the cooker. Add turmeric powder, red chili powder (if using), and salt. Mix well and sauté for 1 minute to toast the daliya slightly.

5. 5

   Pressure cook the daliya. Pour in 3 cups of water and give everything a good stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 to 3 whistles. After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.

6. 6

   Garnish and serve. Once the pressure has settled, open the cooker lid. Fluff the daliya gently with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.