Vegetable Dalia is a healthy one pot meal. Basically, dalia is the Hindi term for broken wheat. Dalia is considered to be one of the simplest and healthiest foods, low in fat and cholesterol, high in iron and fibre and good in carbs. Often recommended to kids or people recovering from illness as dalia is very easy to digest. In case your stomach is upset then dalia khichdi is often recommended. This dish has a porridge-like consistency. But some people make it slightly thick too. At home, we generally have dalia accompanied with yoghurt, but it can be had plain too. You can have this dish as a breakfast too.
The vegetables I usually add in vegetable dalia are carrots, peas, potatoes, onions, cauliflowers, french beans and tomatoes. Capsicum lovers can also add some capsicum to it.
Now, straight to the recipe. For the vegetable dalia recipe you will need….
Ingredients
- 1 cup Dalia/Broken Wheat
- 1 medium sized Onion, finely chopped
- An inch Ginger, chopped
- 2 Green Chillies, finely chopped
- ½ cup Carrots, chopped
- 1 medium sized Tomato, finely chopped
- ½ cup Potatoes, chopped
- ½ cup shelled Green Peas, fresh or frozen
- 4 cups Water
- 1 tsp. Cumin
- 1 tbsp. Oil or Ghee
- Salt, as required
Method
- Heat oil or ghee in a pressure cooker.
- Splutter the cumin first in the hot oil.
- Add chopped onions and saute till they become transparent. Next add chopped ginger, green chillies and saute for some seconds.
- Again, add tomato and saute for a minute.
- Now add all the veggies and saute for another 2 minutes. Keep stirring the mix.
- Rinse the dalia and add to the sautéed vegetables. Stir for another 3-4 minutes, so that they mix well together.
- Add 4 cups water and salt to it.
- Stir and pressure cook for 5-6 whistles till the dalia is cooked well.
- If the dalia has not cooked completely, then add some more water and pressure cook for a few whistles more or cook without the lid till they are softened, and you get a porridge like consistency. Well, I generally make it thicker.
- Garnish vegetable dalia with coriander leaves and serve hot or warm.
