Nov 23, 2012

Namkeen Savoury Daliya (Broken Wheat) with Vegetables


Namkeen Daliya with vegetables (Broken wheat with veggies)Namkeen Daliya with vegetables
(Broken wheat with veggies)
This is by far one of the healthiest breakfasts you can have after of course salad or oats! Broken wheat or Daliya is something we usually associate with the meals for the sick or when someone is down with bad digestion. Well, it’s only partly true! Dailya is usually made in the sweeter version with sugar and cardamom and dry fruits in many Indian homes, but it’s savory version is not that popular. I got this recipe from my nutritionist when I was trying to shed some weight for my wedding.(that’s a universal phenomenon I guess!) Over the years as I travelled to southern parts of India, I added a few of the local ingredients to this yummy breakfast and trust me it’s more delicious than you can ever imagine daliya to be! It looks and tastes a lot like pulao or vegetable khichdi, and can be a great way to feed it to the kids. So here’s to good health, let’s get on with the recipe.

Serves 4
Cooking time 30 mins
Ingredients
Daliya or Broken wheat 2 cups
Peas ¾ cup
Tomato 1
Cauliflower ½ flower medium (can also use broccoli)
Potato 1 (omit this if you’re on a weightloss diet)
Carrot 1
Cumin/jeera 1 tsp
Red Chili powder ¼ tsp
Garam masala/ all spice powder ½ tsp
Turmeric powder ¼ tsp
Curry leaf 5-6
Mustard seeds ½ tsp

Salt to taste
Canola Oil / Olive oil 2 tsp (you can use refined oil also but canola is healthier option))
Water for boiling

Recipe
  • Dice the carrot, cauliflower, potato and tomato into small pieces.
  • In a pressure cooker, heat the oil.
  • Add the cumin and mustard seeds when oil is hot.
  • When it splutters, add all the veggies, curry leaves and peas and stir well on medium heat.
  • After 5 mins, add all the spices except salt. Mix well.
  • After 5 mins, add the dailya. Keep stirring occasionally for 5-6 mins.
  • Add 5 cups water and then add salt to taste. Once the water starts to boil, close the lid and keep the whistle. Keep the flame on medium.
  • After 2 whistles, turn off the heat and let it sit for a few mins.
  • Open the lid and check the consistency. It should be like a very thick porridge or thick khichdi. (not like pulao nor very runny). You can add more water and heat for few more mins, to adjust that.
  • Serve hot with curd. (It tastes good with ketchup or chutney too, but best with fresh curd!)



1 Comments:

 

Taste & Flavours Template by Ipietoon Cute Blog Design