firstly, in a large bowl take ½ cup daliya and ¼ cup moong dal.
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in a pressure cooker, take 2 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
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drain off the water from soaked daliya-moong dal and add to tempering.
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keeping the flame on low, add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp garam masala and ¾ tsp salt.
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further, add 1 carrot, ½ potato, 2 tbsp peas, 1 tomato and ½ tsp ginger paste.
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pressure cook for 3 whistles or until daliya is cooked completely.
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once the pressure settles down add 2 tbsp coriander and mix well adjusting consistency as required.
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