Description
A hearty, healthy one-pot wonder! This comforting Indian dish is perfect for a weeknight meal.
Ingredients
Units
Scale
- 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