1 cup dalia (porridge)
1/2 cup peas
4-5 kadhi patta (curry leaves)
2 small pieces gobhi (cauliflower)
1 small gajar (carrot)
4 french beans
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
1/2 tea soon jeera (cumin seeds)
1/2 tea spoon haldi
1/2 tea spoon mirch (red chilli powder)
Pinch of hing (asafoetida)
2 tablespoons of finely chopped coriander
1 tablespoon lemon juice
Salt to taste
Pinch of sugar
Finely chop all vegetables.
Heat oil in a pan.
Add mustard, jeera and hing.
Fry onion till it’s soft.
Add all vegetables, haldi, mirch and saute it.
Add dalia, salt and sugar and mix well.
Pour hot water.
Cover and leave on low flame till it’s cooked.
Add lemon juice, garnish with coriander.