The proportion of water can be varied to give it a porridge or fluffy consistency. Read on for the recipe -
Preparation Time - 20 mins
- 1/2 cup daliya
- 2 tomatoes
- 1 sprig curry leaves
- 1/5 tsp mustard seeds
- a pinch of asafoetida
- a pinch of turmeric
- 1-2 green chilis
- 2-3 garlic flakes
- 1/2 tsp oil
- 2 tsp roasted peanuts
- salt to taste
Heat the oil in a wok. Add the mustard seeds folowed by the asafoetida, curry leaves, green chilis and peanuts.
Once the peanuts are done popping, add the garlic and fry to golden .
Add the chopped tomatoes and sprinkle a little salt over them. Cook till mushy.
Add the cooked daliya and mix in. Stir for 2 mins.
Remove from the flame and garnish with fresh cilantro.