Daliya, soaked cooked 1 cup (100 gms)
Mustard seeds 1 tsp
Bengal gram 1 tsp
Cashew nuts broken 2tbsp
Fresh ginger finely chopped 1 tsp
Fresh Green chilies, chopped 1 no
Curry leaves 10-12
Onion, chopped 1 medium
Carrots, cut in small dices 2 tbsp
French beans, cut in small dices 2 tbsp
Curd 1 tbsp
ON1y Pink Salt 1 tsp
Sugar ½ tsp
Vegetable oil 1 tbsp
Mushroom, sliced 1 cup
coconut milk 1 cup
Chives, chopped 1 tbsp


  1. Heat vegetable oil in heavy bottomed kadhai and crackle mustard seeds and curry leaves, followed by add Bengal gram, cashew nuts and green chili. Saute on low heat for 30 seconds.
  2. Now add chopped onion and ginger until turn light golden brown. Add carrots and French beans and cook for another 1 minute.
  3. Add cooked daliya and saute for minutes and add
  4. cup hot water and Pink Salt; now add curd and saute until all liquid is absorbs.
  5. Meanwhile boil coconut milk and then add sliced mushroom. Cook until mushrooms are soft. Seasoned with salt and pepper.
  6. Serve cooked daliya on service plate and pour mushroom mixture on top. Sprinkle chopped chives and serve hot.