Boil the dalia for up to 4 whistles in the cooker. Keep aside.
In the cooker, add 2 tbsp oil and add 1 onion (chopped). Once brown in colour, add ginger garlic paste and allow it to fry so that smell disappears.
Now add all the ingredients mentioned except 1 onion and the lemon.
Add 4 cups of water and close the cooker.
Allow it to cook till 4 whistles.
Take the reserved onion (chopped lengthwise) and fry.
Once brown in colour, keep aside on a plate.
Once the steam is released from the cooker, add the dalia to the cooker and mix well.
Serve hot and garnish it with fried onions and lemon.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.