Press the sauté button on the Instant Pot. Once it displays hot, add oil and then add 3/4 teaspoon cumin seeds and let them sizzle.
Add the chopped onion, ginger and a chopped green chili (if using). Stir and cook for around 3 minutes until the onions soften.
Then add the veggies- diced carrots and green peas (I used frozen peas). You can also add chopped tomato, peppers if you want. Also add the daliya and stir everything together.
Add 2 cups of water. The amount of water can vary depending on the consistency you prefer. Add turmeric and salt to taste. Stir and close the lid.
Press the manual or pressure cook button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release.Open the pot and give it a stir. Garnish with cilantro and serve. You can also squeeze some lemon juice before serving.
Notes
If you want, you can add more spices here like coriander powder, red chili powder, garam masala etc. You can even add curry leaves for extra flavor.
Pack it with as many veggies you want. Tomato, peppers go well in this vegetable daliya. You can also add some chopped spinach. If adding spinach, add it after the pressure cooking process is done. Press the sauté button, add spinach and stir 2 to 3 minutes until the leaves wilt.
You can serve it with some butter on top like my mom did. It tastes really good that way even though I usually just have it as it.
Adjust the consistency of this vegetable daliya to preference. You can add more water to make it thinner.