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A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
For 4 servings
Preparation: Rinse the dalia thoroughly under cold running water and drain completely. Set aside. Chop all the vegetables and aromatics as specified.
Tempering (Tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the finely chopped onion, grated ginger, and slit green chilies to the cooker. Sauté for 2-3 minutes until the onions become soft and translucent. Then, add the mixed vegetables (carrots, peas, beans) and chopped tomato. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
Roast the Dalia: Add the rinsed and drained dalia to the cooker. Sauté for 2-3 minutes, stirring continuously. This step is crucial for developing a nutty flavor and preventing the porridge from becoming sticky.
Pressure Cook: Pour in 3 cups of water, add the turmeric powder and salt. Stir well to combine all the ingredients. Secure the lid of the pressure cooker and bring to pressure on medium-high heat. Cook for 3 whistles (approximately 10-12 minutes).
Rest and Garnish: Turn off the heat and allow the pressure to release naturally. This can take about 10 minutes. Once the pressure has fully subsided, open the lid. Gently fluff the cooked dalia with a fork. Stir in the fresh lemon juice (if using) and chopped coriander leaves.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 264.22 calories per serving with 7.7g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or supper.
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Serve: Serve the savory dalia porridge hot, either on its own or with a side of plain yogurt or a simple pickle.
Add 1/4 cup of rinsed moong dal (split yellow lentils) along with the dalia. This increases the protein content and adds a creamy texture.
For a sweet porridge, skip the savory spices and vegetables. Cook the dalia with water or milk, and sweeten with jaggery or sugar. Add cardamom powder and nuts for flavor.
Simply replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
Add 1/4 teaspoon of red chili powder along with the turmeric for an extra kick of heat.
Dalia is an excellent source of fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
As a complex carbohydrate, dalia has a low glycemic index. It releases glucose slowly into the bloodstream, providing sustained energy and making it an ideal food for diabetics and for breakfast.
This one-pot meal is packed with essential nutrients from whole wheat and a variety of vegetables, providing a good dose of vitamins, minerals, and protein.
The high fiber content acts as a prebiotic, feeding beneficial gut bacteria and contributing to a healthy digestive system.
Yes, Dalia Porridge is exceptionally healthy. It is made from whole wheat, which is rich in dietary fiber, protein, and B vitamins. The addition of various vegetables makes it a nutrient-dense, balanced meal that is great for digestion, weight management, and sustained energy.
One serving of this Dalia Porridge (approximately 1.5 cups or 275g) contains around 250-300 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. You can cook it in a heavy-bottomed pot or pan with a tight-fitting lid. Follow all the steps until adding water. Then, bring the mixture to a boil, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the dalia is soft and has absorbed the water. You might need to stir occasionally to prevent sticking.
No, dalia is made from broken wheat, which contains gluten. Therefore, it is not suitable for individuals with celiac disease or gluten intolerance. For a gluten-free alternative, you can make a similar porridge using quinoa, millets, or broken rice.
To make this recipe vegan, simply substitute the ghee with 2 tablespoons of any neutral-flavored vegetable oil, such as sunflower oil, canola oil, or coconut oil.
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