Finely chop the onion and green chilies. Wash and finely chop the tomato and carrot. Peel the potato and cut it into small pieces. If using frozen peas, soak them in water for 10 minutes before using.

In a skillet, dry roast the cracked wheat over medium heat for 3-4 minutes until it turns lightly golden and fragrant. Turn off the heat and transfer the roasted dalia to a plate.

In the same skillet, heat the oil. Add the mustard seeds, cumin seeds, and curry leaves, and let them splutter. Add the chopped onion and green chilies, and sauté until the onion turns light golden.

Add the green peas and potato, and cook on low heat for 3-4 minutes. Then add the carrot and tomato, along with turmeric, red chili powder, and salt. Mix well and cook on low heat for another 4-5 minutes.

Once the vegetables are cooked, add 3 cups of water and bring to a boil. When the water starts boiling, add the roasted dalia and mix well. Cover and cook on low heat for 10-12 minutes, until the dalia is soft and has absorbed all the water.

Turn off the heat and mix in the chopped fresh cilantro. Serve the hot dalia upma on a plate with plain yogurt or pickle.

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