Oats and daliya khichdi

Roast daliya and oats in 1 tbsp of ghee for approximately ten minutes on a slow flame.

In the mean while add the rest of the ghee to the pressure cooker. When it melts, add jeera, hing, and dry chilly whole. Saute for a few seconds.

Add carrots, green beans, peas and washed moong dal. Saute for five minutes.

Next add tomato and the spices (red chilly powder, turmeric powder, kala masala powder and salt).

Add 5 cups of hot water to this mixture.

When this mixture comes to a boil, add the roasted oats and daliya.

Close the pressure cooker and let it cook for one whistle.

Open when pressure is released.

Garnish with coconut and cilantro leaves. Serve hot with pickle, kadhi, yogurt or papad.