Lapshi ravyacha upma

Normally  we use jada rawa /semolina for making upma/sanja/shira but daliya/lapshi rawa/gavhacha rawa is the healthier option.
The only tedious part is daliya takes more time to cook. So to save the time, I roast daliya with a tsp of ghee on the previous day ( rather night) and pressure cook it with double the quantity of water. On the next morning I just separate the grains with hand/spoon and proceed to make the normal upma. Although the ingredients are the same,the dish tastes different because of daliya. Only addition I made is turmeric powder which is optional.