Loading...
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is light on the stomach, packed with fiber, and perfect for a healthy breakfast or a light dinner.
Preparation (10 mins): Rinse the dalia under cold running water until the water runs clear. Drain it completely using a fine-mesh sieve and set aside. Meanwhile, finely chop the onion and tomato, dice the mixed vegetables, grate the ginger, and slit the green chilies.
Tempering (2 mins): Heat ghee in a 3-liter pressure cooker over medium heat. Add the mustard seeds and cumin seeds. Wait for them to crackle and splutter. Immediately add the hing, followed by the chopped onion, grated ginger, and slit green chilies.
Sauté Vegetables (5 mins): Sauté the onions for 2-3 minutes until they become soft and translucent. Add the mixed vegetables (carrots, peas, beans) and continue to sauté for another 3-4 minutes until they are slightly tender.
Add Spices and Tomatoes (3 mins): Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes, until the tomatoes soften and turn mushy, and the oil begins to separate from the masala.
Roast Dalia (3 mins): Add the rinsed and drained dalia to the cooker. Stir continuously and roast on medium-low heat for 2-3 minutes. You will notice a pleasant, nutty aroma, which indicates it's perfectly roasted. This step is crucial for a non-sticky texture.
Pressure Cook (10 mins): Pour in 3 cups of hot water and give everything a good mix. Check the seasoning and add more salt if needed. Secure the lid of the pressure cooker, bring to pressure on medium-high heat, and cook for 3 to 4 whistles (approximately 10 minutes).
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is light on the stomach, packed with fiber, and perfect for a healthy breakfast or a light dinner.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 279.97 calories per serving with 8.44g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Rest and Garnish (2 mins): Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Once the pressure has subsided, open the lid. Gently fluff the cooked dalia with a fork. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve hot.
Add 1/4 cup of rinsed yellow moong dal along with the dalia. This makes the dish more wholesome and increases its protein content.
Replace the broken wheat with an equal amount of foxtail millet or barnyard millet for a gluten-free alternative. The cooking time may vary slightly.
For the tempering, add 1/2 tsp of urad dal, 1/2 tsp of chana dal, and a sprig of curry leaves along with the mustard seeds for a different flavor profile.
Adapted versions of this recipe for specific dietary needs:
Broken wheat is a whole grain, making this dish an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The variety of vegetables provides essential vitamins (like A, C, and K), minerals, and antioxidants, contributing to overall health and boosting immunity.
Being low in calories and high in fiber, dalia keeps you feeling full for longer, preventing overeating and aiding in healthy weight management.
Dalia has a low glycemic index, meaning it releases sugar into the bloodstream slowly. This helps prevent sharp spikes in blood glucose levels, making it a suitable food choice for people with diabetes.
Yes, Vegetable Dalia is exceptionally healthy. It is rich in dietary fiber from broken wheat and packed with essential vitamins and minerals from the vegetables. It's a low-glycemic index food, making it excellent for sustained energy and blood sugar management.
One serving of Vegetable Dalia (approximately 230g or 1 cup) contains around 220-260 calories, depending on the amount of ghee and specific vegetables used. It is considered a light yet highly satiating meal.
Certainly. You can cook it in a deep pot or pan with a tight-fitting lid. Follow all steps until adding water. Then, bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the dalia is tender and all the water is absorbed. Stir occasionally to prevent sticking.
Absolutely. Its high fiber content promotes a feeling of fullness, which helps in controlling appetite and reducing overall calorie intake. It's a low-fat, nutrient-dense meal perfect for a weight management diet.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The dalia will thicken as it cools. To reheat, sprinkle a little hot water over it and warm it in a pan over low heat or in a microwave until heated through.