Loading...
Fiber-rich daliya with veggies - a hearty, energy-giving breakfast to kickstart your day!
A one-pot meal made with broken wheat and mixed vegetables. It comes together quickly, making it a perfect choice for breakfast or a light lunch.
Serving size: 1.5 cups
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
A health-conscious North Indian inspired meal featuring lean chicken and spinach curry, served with fluffy spiced cauliflower rice and a refreshing cucumber and mint salad, tailored for specific dietary needs.
A nourishing North Indian meal featuring creamy spinach and paneer curry, served alongside fluffy cauliflower rice and a refreshing vegetable salad, designed for balanced nutrition.
A wholesome North Indian meal featuring protein-rich tempered yellow lentils, aromatic cumin-infused rice, and a flavorful spiced okra stir-fry.
A classic North Indian vegetarian meal featuring creamy spinach and paneer curry, served with soft naan bread and refreshing yogurt raita.
A rich and creamy North Indian curry featuring soft paneer cubes in a flavorful tomato-based sauce, served alongside fragrant cumin-tempered rice and cooling yogurt raita.
Fiber-rich daliya with veggies - a hearty, energy-giving breakfast to kickstart your day!
This north_indian dish is perfect for breakfast. With 303.65 calories and 8.14g of protein per serving, it's a healthy, low-fat, low-calorie, low-phosphorus option for your meal plan.
Prepare the daliya. Rinse the broken wheat under running water and drain completely. Set aside.
Make the tempering. Heat ghee or oil in a pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter, which takes about 30 seconds. Add cumin seeds and asafoetida. Sauté for another 10-15 seconds until the cumin is fragrant.
Sauté the aromatics and vegetables. Add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrots and green peas. Cook for another 2 minutes. Add the chopped tomatoes and cook until they turn soft and mushy, about 2-3 minutes.
Add daliya and spices. Add the rinsed daliya to the cooker. Add turmeric powder, red chili powder (if using), and salt. Mix well and sauté for 1 minute to toast the daliya slightly.
Pressure cook the daliya. Pour in 3 cups of water and give everything a good stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 to 3 whistles. After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
Garnish and serve. Once the pressure has settled, open the cooker lid. Fluff the daliya gently with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.
