(for 5 persons)

Dalia Rawa – 2 cups

Cabbage – 1 cup

Beans – 1 cup

Carrot – ½ cup

Tomato (chopped) – 1 cup

Oil – 125 ml

Mustard seeds – 1 tsp

Jeera – 1 tsp

Hing – ¾ tsp

Green chili – 2 Nos

Curry leaves – 8 Nos

Coriander leaves – 1 cup

Everest Pulao Masala – 2½ tsp

Lime juice – 1 tsp

Salt – 3 tsp

Water – 5½ cup

Yield – 1.75 liters




  • Wash and chop the beans to pea size.
  • Peel, wash and cut the carrot into 1” julienne style.
  • Wash and chop the tomatoes into cubes. Wash and grind the ginger.
  • Split the green chili into two vertically.



  • Dry roast the dalia and keep it separately.
  • Boil the water.
  • Heat the oil, mustard seeds, chana dal, urad dal. Roast for a while. Add curry leaves and green chili. Roast them together. Then add the vegetables and cook for a while.
  • Add hot water and salt. Cover the vessel and leave it to boil.
  • Add roasted dalia slowly while stirring constantly.
  • Cooked covered for 3 to 5 minutes (depends upon the quantity of dalia) over high flame, while stirring from time to time.
  • Slow down the flame and cover with a tight lid and cook for a while.
  • Switch off the flame and remove the lid. Add lemon juice, ghee and coriander leaves. Stir well.

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One Response so far.

  1. rajlaxmi says:

    very nice recipie