Mom's Favourite Dalia for Breakfast Recipe #200515
This was taught to me last year by my Mom's elder sister, Bindu D. Kapoor. This is a nutritious breakfast and well worth the effort. Diabetics may also have this. A cup of tea on the side and this is the perfect start to your day. Enjoy!
50 min | 35 min prep
SERVES 2 -3
- 1 cup Bulgar wheat (i.e., dalia, the fat variety)
- 2 3/4 cups water
- 2 onions, chopped
- 1 green chilies, slit
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons cumin seeds
- 3 tablespoons chopped fresh coriander leaves
- 3 cauliflower florets
- 10 French beans, washed, ends trimmed and chopped
- 1 medium tomato, chopped
- 1 tablespoon chopped carrot
- 1 tablespoon fresh green peas
- 1 1/2 teaspoons salt (to taste)
- 2 tablespoons oil
- 4 sprigs of fresh curry leaves, washed and torn
- Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.
- Remove from flame and transfer to a plate.
- Now heat oil in the same wok.
- Once hot, add cumin and mustard seeds.
- Allow to splutter.
- Once they stop spluttering, add curry leaves, green chilli and onions.
- Stir-fry until the mixture smells aromatic and the onions are lightly browned.
- Add corriander leaves and mix well.
- Fold in the veggies, salt and tomato. Mix again.
- Stir in about 2 tbsps. of water to prevent the mixture from sticking to the bottom of the wok.
- Cook on medium flame for 5 minutes.
- Fold in the roasted dalia and mix thoroughly.
- Add water and then transfer the whole mixture to a pressure cooker.
- Cover and pressure cook for 2-3 whistles.
- This takes about 5 minutes.
- Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.
- After 3 minutes, remove from cooker, garnish with corriander leaves and serve hot.
- Enjoy!
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5 stars