Peel and finely chop the red onion and ginger
Peel and cut carrots into small dice
Heat the oil in a pot/pan over a medium heat and add cumin and black mustard seeds. Give them about 30 seconds to a minute to bloom. Be careful; mustard seeds pop and fly!
Add chopped red onion and saute for a minute, then add the chopped ginger and saute for another minute or two.
Remove the curry leaves from the stem and add them to the pot.
Add the carrots and saute for two minutes and then add the peas and cook for another two minutes.
Season with salt and mix well.
Now add the Dalia (broken wheat) and the water. Cover and cook for ten minutes.
After ten minutes, the Dalia should be soft and fluffy - a bit like couscous.
Remove from the heat and transfer into serving bowls.
Serve hot with coriander chutney or yoghurt, or simply with a squeeze of lime.