3 tsp ginger-chili paste, ghee, cumin seeds, mustard seeds, 2 cups dalia
2 medium carrots, peeled and chopped; cabbage, chopped; turmeric powder; coriander powder
3 cups water, 1 large tomato, fresh coriander, mint leaves
Combine fresh ginger and fresh green chili in a mortar, and manually grind with a pestle and a bit of water until it becomes a paste. Set aside.
Heat ghee in a pot. Add cumin seeds and mustard seeds. Add dalia (broken wheat). After roasting, add chopped cabbage, carrots, and chili-ginger paste. Stir for two minutes. Then add salt, turmeric powder, and coriander powder.
Cover the pot, and cook until the vegetables are tender. Stir in chopped tomatoes. Garnish with fresh coriander and mint leaves.