Dalia was not something I grew up eating, but when a friend from Delhi made it for me on a cold January morning, I understood immediately why it is considered comfort food in North India. Broken wheat cooked with vegetables and cumin in a pressure cooker sounds unremarkable on paper. In practice it is deeply satisfying, a thing that fills you up without weighing you down. Her version had ghee, and I would not skip that. A tablespoon of ghee at the start changes the whole character of the dish, toasting the cumin and softening the onion in a way that plain oil just does not replicate. Lightly roasting the dalia before adding it to the pot is worth the extra few minutes. Nuttier, more depth, better texture once it is cooked.
How to Make Vegetable Dalia
Toast the dalia first
Before adding the broken wheat to the pot, dry-roast it in the pressure cooker for two to three minutes, stirring constantly. It deepens the flavor noticeably. Do not skip this if you have the time.
Use ghee if you can
Vegetable ratios are flexible
Carrots, potatoes, peas are the classic combination, but dalia is forgiving. Green beans, cauliflower, and corn all work. Use whatever needs to be eaten first.
Vegetable Dalia
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A hearty, healthy one-pot wonder! This comforting Indian dish is perfect for a weeknight meal.
Ingredients
- 1 cups (237 ml) dalia/broken wheat
- 1 medium sized onion, finely chopped
- 1 inch ginger, chopped
- 1 or 2 green chilies, finely chopped
- 1 medium sized tomato, finely chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped potatoes
- 1/2 cup shelled green peas/fresh or frozen
- 4 cups (946 ml) water
- 1 tsp cumin
- 1 tbsp oil or ghee
- Salt
Instructions
- Heat oil or ghee in a pressure cooker.
- Splutter the cumin seeds in the hot oil.
- Add chopped onions and sauté until they become transparent.
- Add chopped ginger, green chilies, and sauté for a few seconds.
- Add tomato and sauté for 1 minute.
- Add all the vegetables and sauté for 2 minutes, stirring continuously.
- Rinse the dalia and add it to the vegetables.
- Stir for 3-4 minutes.
- Add 4 cups of water and salt.
- Stir and pressure cook for 10-12 whistles until the dalia is cooked well.
- If the dalia is not completely cooked, add more water and pressure cook for a few more whistles or cook without the lid until softened to a porridge-like consistency.
- Garnish vegetable dalia with coriander leaves and serve hot or warm.
Notes
- To enhance flavor, lightly roast the dalia in a dry pan before adding it to the pressure cooker.
- For a creamier dalia, blend a portion of the cooked dalia before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
Find it online: https://honestcooking.com/vegetable-dalia-recipe/
Frequently Asked Questions
Can I make vegetable dalia without a pressure cooker?
Yes. Cook it in a regular pot with a lid, but increase the water to about 5 cups and simmer for 25 to 30 minutes until the broken wheat is soft. Stir occasionally to prevent sticking.
What other vegetables can I use in dalia?
Beans, corn, cauliflower, bell peppers, and spinach all work well. Cut harder vegetables into small pieces so they cook evenly with the broken wheat.
How do I store and reheat leftover dalia?
Refrigerate in an airtight container for up to 3 days. Dalia thickens as it sits, so add a few tablespoons of water when reheating on the stove or in the microwave.
Best and simple recipe, thanks ma!!
Recepie is very good tasy dish. We can add green chili 6 whistles ate sufficient. You csn add kishmish also