Roast The Dalia

• Add dalia to a pan and dry roast on medium heat until slightly browned and aromatic, stirring continuously.
• Remove the pan from heat and let the roasted daliya cool completely.
• Add the roasted dalia to a fine-mesh strainer and rinse it well under running water. Drain well and keep aside.

Make Dalia Upma

In A Traditional Pressure Cooker

• Heat oil and ghee in a pressure cooker over medium-high heat.
• 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.
• 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.

In An Instant Pot

• Press the SAUTE button on the instant pot.
• Add oil and ghee to the pot.
• 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 1 and ¼ cups of water and salt and bring the water to a boil.
• Add the dalia and mix well.
• Close the lid of the instant pot and set the valve to the sealing position.
• Press the CANCEL button and then press the PRESSURE COOK button.
• Set the timer to 4 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid.
• Add lime juice and cilantro and gently fluff the dalia upma with a fork. Serve hot.