Ingredients
• Dalia 1 cup
• Onion 1 chopped
• Green chilli 1 or 2 chopped
• Tomato 1 chopped
• Curry leaves a few
• Ginger 1 inch chopped
• Asafoetida a pinch
• Beetroot grated you may add any vegetable. I have added Beetroot as it was readily available.
• Water 2 to 2 and half cups this may increase according to the quality of Dalia as some varieties absorb more water.
• Sesame Oil / Coconut Oil 1 tablespoon
• Mustard seeds ½ teaspoon
• Urad dal ½ teaspoon
• Lime juice of half a lime
• Chopped corriander leaves for garnishing.
Method.
• Heat coconut or sesame oil in a wok and add mustard seeds, urad dal, Asafoetida & sauté.
• Now add green chilli, curry leaves, ginger and once it blends well add onion and sauté.
• Now add salt and mix well. Later add tomato, beetroot or any vegetable you have give it a good mix, cover and cook until the vegetables are cooked well.
• Next add 2 to 2 ½ cups of water. When it is almost coming to boil add the dalia and mix well and cover and cook.
• If the dalia is absorbing a lot of water then add more water as per your need.
• When it’s almost cooked add lime juice, mix well and cook until water is absorbed completely.
• Garnish with Corriander leaves and serve hot.
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