• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Vegetable Dahlia Moong Upma

beans – 1/4 cup
peas – 1/4 cup
carrot – 1 (finely grated)
potato – 1
onions – 1 (finely chopped)
dahlia – 1 cup
moong dal – 1 cup
mustard – 1 tsp
chana dal – 1 tsp
udad dal – 1 tsp
green chillies – 7
chopped coriander – 1 tsp
curry leaves – 8-10
asafoetida(hing) – 1 pinch
jeera/cumin seeds – 1 tsp
ghee – 1 tsp
turmeric – 1 pinch
ginger – 1 small piece
salt to taste

Directions
In a pan heat ghee and roast dahlia and moong dal until you get the distinct aroma.
In a pressure cooker, heat oil adds asafoetida, mustard, chana dal, udad dal, jeera, turmeric and stir fry.
Add finely cut green chillies and ginger, chopped curry leaves and finely chopped onions and fry for 3 minutes.
Add all the vegetables, add salt and mix well.
Add 4 cups of water and bring it to boil.
Add roasted dahlia and moong dal and mix well.
Cover and cook until 3 whistles