Masala Daliya
Ingredients (Serves 2)
Broken wheat (daliya): 1/2 cup
Water: 2 cups
Onion: 1 small, finely chopped
Tomato: 1 medium, finely chopped
Carrot: 1 small, finely diced
Green peas: 1/4 cup
Capsicum: 1 small, finely chopped
Green chili: 1, finely chopped (optional)
Ginger: 1/2 teaspoon, grated
Cumin seeds: 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Red chili powder: 1/4 teaspoon (optional)
Garam masala: 1/4 teaspoon
Salt: As per taste
Coriander leaves: 2 tablespoons, finely chopped
Olive oil: 1 teaspoon
Instructions:
1. Dry Roast the Daliya
The daliya should be roasted over low heat in a heated pan until golden and smelling nutty, then set aside.
2. Saute Aromatics
Heat olive oil in a deep pan or pressure cooker. Allow the cumin seeds to crackle after adding them.
Add grated ginger, green chili, and chopped onion. Add the onions and sauté until they are soft and clear.
3. Add Vegetables and Spices
Stir in the chopped tomato, carrot, capsicum, and green peas. Cook for 2-3 minutes.
Stir in the red chilli powder, garam masala, and turmeric powder. Coat the vegetables equally by thoroughly mixing.
4. Combine Daliya with Vegetables
Stir the vegetable mixture thoroughly for one minute after adding the roasted daliya.
Add two cups of water and salt. Stir to mix.
5. Cook Until Tender
After closing the pressure cooker’s lid, cook it for two whistles on medium heat.
If using a pan, cover and cook on low heat for 10-12 minutes, stirring occasionally, until the daliya is tender and the water is absorbed.
6. Garnish and Serve
Fluff the cooked daliya with a fork and garnish it with fresh coriander leaves.
Serve hot alongside mint chutney or a bowl of plain yogurt for a complete meal.