Dry roast the broken wheat in a kadai over medium-low heat, stirring constantly, until it turns light golden and smells nutty.

While the daliya cools, dice the carrot, chop the green beans, finely chop the onion and tomato, and slit the green chili.

Heat the oil in the same kadai or a pressure cooker base over medium heat, then add the cumin seeds and mustard seeds and let them sputter.

Add the chopped onion and slit green chili, and sauté, stirring frequently, until the onion turns soft and translucent.

Add the carrot, green beans, green peas, tomato, and turmeric, and sauté for a few minutes until the tomato softens and releases its juices.

Stir in the roasted broken wheat along with the water and salt, mixing well so the grains are evenly distributed through the vegetables.

Close the lid and pressure cook on medium heat for three whistles, or simmer covered in a pot, until the daliya is fully softened.

Let the pressure release naturally and the daliya rest before opening the lid, then fluff gently with a fork and garnish with chopped coriander leaves.