1. Wash and place the dalia in a   bowl. Add a cup of water to the dalia. Mix well and keep it covered with the cling film. Let it sit for 20 minutes.

2. After 20 minutes, drain away excess water if any. Fluff the dalia with a fork and keep it aside.

3. Heat the oil in a pan over medium heat. Add the mustard seeds.

4. When the mustard seeds start to splutter, add the urad dal, red chilies and curry leaves. Sauté until the dal turns golden brown.

5. Add the chopped onion, green chilies and ginger. Sauté for 2 - 3 minutes.

6. Add the green beans, carrot, capsicum and salt. Cook covered on medium heat for 5 minutes. Stir occasionally.

7. Add the dalia and mix well. Then add a cup of water. Once the water comes to a boil, reduce the heat to low heat and cook for 20 minutes until   all the water is absorbed.

8. Garnish with the coriander leaves and serve hot.