Preparation time – 25 to 30 minutes
Cooking time – 20 to 25 minutes
Ingredients:
Daliya (broken Wheat / Bulgur), soaked – 1 cup
Oil – 1 tablespoon + 2 tablespoons
Cumin seeds – ½ Teaspoon
Green chilly, chopped – 2
Water – as required
Soya chunks – 1 cup
Mustard seeds – ½ Teaspoon
Hing (asafoetida) – ¼ Teaspoon
Onion, chopped – 1 medium
Fresh Green peas – ¼ cup
Carrot, peeled, chopped – ¼ cup
Garlic paste – 2 teaspoons
Ginger paste – 1 Teaspoon
Red chilly powder – ½ Teaspoon
Turmeric powder – ¼ Teaspoon
Salt to taste
Mint spring – for garnishing
Method:
Soak daliya with 2 cups of water for 1 hour. Heat 1 tablespoon oil in presser cooker. Add cumin seeds, green chilly, soaked daliya, salt and 1 cup of water, mix well. Cook for 2 whistle. Let it cool down.
Heat 2 cups of water in pan. Once it boiled, add soya chunks, and cook for 5 minutes. Switch off the flame. Squeeze soya chunks, remove excess water from it, keep aside.
Heat 2 tablespoons oil in pan, add mustard seeds, hing, onions, garlic paste, ginger paste and sauté for 1 minute or onion till brown.
Add fresh green peas, carrot, soya chunks, salt, red chilly powder, turmeric powder, mix well. Cook for 2 to 3 minutes.
Take serving plate. Make layers – daliya, soya chunks mixture, daliya using ring mold. Garnish with mint spring. Serve it with curd.