INGREDIENTS
| 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 |
METHOD
- 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.
- Now add chopped onion and ginger until turn light golden brown. Add carrots and French beans and cook for another 1 minute.
- Add cooked daliya and saute for minutes and add
- cup hot water and Pink Salt; now add curd and saute until all liquid is absorbs.
- Meanwhile boil coconut milk and then add sliced mushroom. Cook until mushrooms are soft. Seasoned with salt and pepper.
- Serve cooked daliya on service plate and pour mushroom mixture on top. Sprinkle chopped chives and serve hot.
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