The only tedious part is daliya takes more time to cook. So to save the time, I roast daliya with a tsp of ghee on the previous day ( rather night) and pressure cook it with double the quantity of water. On the next morning I just separate the grains with hand/spoon and proceed to make the normal upma. Although the ingredients are the same,the dish tastes different because of daliya. Only addition I made is turmeric powder which is optional.
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