In a vessel, add water, daliya, carrot & peas, cook on medium flame for about 10 minutes, drain.

In a wok, heat oil, add curry leaves, mustard seeds, allow to splutter. Add in the cooked broken wheat along with veggies.

Season with salt and garam masala, mix and cook for another 8 to 10 minutes.

Drizzle with lemon juice and serve.