Add dalia to a pan and dry roast on medium heat until slightly browned and aromatic, stirring continuously. Then Remove the pan from heat and let the roasted daliya cool completely.
Heat oil and ghee in a pressure cooker. Once the oil is hot, add asafetida, mustard seeds, cumin seeds, green chilies, ginger, and curry leaves, and let them crackle for 5-6 seconds.
Add peanuts and cashew nuts and fry until they turn slightly brown, stirring frequently.
Now add carrots, peas, and beans, and saute for a minute. Add 2 cups of water and salt and bring the water to a boil.
Add the roasted dalia and mix well.
Close the lid of the pressure cooker and cook for two whistles on high heat. Then Remove the cooker from the heat and let the pressure release naturally.
Open the lid. Add lime juice and cilantro and gently fluff the dalia upma with a fork. Serve hot.