Heat the remaining ghee in a pressure cooker and add the cumin seeds. When the colour changes, add the garlic, chilli, ginger, onion and saute till the onion is translucent. Add the green peas, carrots and tomato and saute for one minute.
Add the dalia, 3 cups of water, salt to taste and turmeric powder.
Bring the mixture to a boil and cook covered till done.
Open the pressure cooker once pressure has released, stir in the butter and coriander leaves, and serve hot
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.