• Dry roast 1 cup of dalia on low heat for 4 – 5 minutes until slightly browned in color and aromatic. Transfer to a plate and set aside.
  

Stovetop Pot Method

• Add oil to a kadai, and once it's hot, add mustard seeds and cumin seeds and let them crackle.
• Then add urad dal, chana dal, and cashew nuts and saute until the dal turns light golden brown.
  
• Then, add green chilies, ginger, curry leaves, and saute for a few 30-40 seconds.
• Add onions and saute until the onion becomes light brown. 
  
• Then add chopped vegetables and salt and saute for 2-3 minutes till the veggies are tender.
• Add 2 ½ cups of water and bring the water to a boil.
  
• Add roasted broken wheat (dalia), and mix everything well.

  Then cover with a lid, and cook for 10-12 minutes on medium low flame until no moisture is left. Dalia upma should be soft and fluffy.
• Turn off the gas and add lime juice and coriander leaves. Mix gently.
  
• Serve Vegetable dalia upma hot with yogurt, or coconut chutney.
  

Traditional Pressure Cooker Method

• Follow the same steps. Close the lid of the pressure cooker and cook for two whistles on high heat. Once done, let the pressure release naturally, fluff up with a fork.

Instant Pot Method

• Follow the same steps. Close the lid of the pressure cooker.

  Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes. Once done, let the pressure release naturally, fluff up with a fork.