PREPARATION

1. Take a pan, add 1 bay leaf, 1 dry red chili, 1/4 teaspoon black peppercorns, 1 mace and dry roast for 2 - 3 minutes.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.
3. Take a bowl, place a stainer on it.
4. Add 170 grams broken wheat, 500 milliliters water and wash it well. Keep aside.
5. Heat 2 tablespoons ghee in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger,, 1 1/2 teaspoons garlic and stir for 1 - 2 minutes.
6. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 80 grams tomato and mix Sitwell.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1/4 teaspoon turmeric and stir well.
10. Then, add 65 grams carrots, 85 grams green peas, 110 grams potatoes and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add the washed broken wheat and mix it well.
13. Add 400 milliliters water, 1 teaspoon salt, blended masala and mix it well.
14. Bring it to a boil.
15. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid and remove it from heat.
17. Serve hot.