Dalia
Make Dalia Recipe – savory or sweet, to your preference. Dalia is simply cracked wheat – meaning broken wheat, made from the whole wheat grain. It is a staple in many Indian homes and is often used to make khichdi, porridge, upma, pongal and pulao. Since it is minimally processed, keeping most of the bran intact, dalia is considered nourishing and filling.
The first recipe is made much the same way as the traditional rice khichdi using lentils, spices and quick cook veggies. The second recipe is a sweet one made with milk, jaggery, cardamom powder and an optional ingredient – moong dal. At home I cook with this grain a lot not only because it is filling but it is also easier to make. I can say, a well-made daliya tastes better than any other grain.
Both these – savory and sweet versions can be had anytime of the day for breakfast, lunch or dinner. Sometimes when the cravings kick-in for a sweet dish I make the sweet version without guilt because it uses jaggery. For a protein boost I also add a little moong dal which also adds a great texture.
In North India, dalia is mostly eaten during winters & monsoon as wheat helps to keep the body warm. However it makes a great food to enjoy through out the year. It makes a great food even for toddlers. Both my boys have grown up enjoying it. I have also shared a recipe for babies and toddlers at the end of this post.
Step by Step Instructions
1. Rinse ¼ cup dalia and ¼ cup moong dal thrice. Soak them for at least 30 mins. If you are using the large size broken wheat, I suggest soaking for at least an hour. You can also dry roast dal and daliya first separately, then cool down and rinse.
2. Heat 1 tablespoon ghee or oil in a cooker on a medium to low heat. Add ½ teaspoon cumin seeds. When they begin to splutter, add a pinch of hing and 1 teaspoon grated ginger. You can also add bay leaf if you like the flavor.
3. Add ½ cup chopped tomatoes, 1 slit green chili (optional), ¼ teaspoon turmeric and ½ teaspoon salt. Saute until the tomatoes turn soft. If using onions, saute onions first until slightly golden, then add tomatoes. You can also skip tomatoes and just use onions.
4. Add ½ teaspoon red chili powder and saute just for a min. You can omit chili powder if using green chili or cut down the powder if making for kids. You can also add ¼ teaspoon garam masala if you like.
5. Add ½ to 1 cup mix veggies like carrots, green beans or peas. I had only capsicum so used that. Saute for 2 to 3 mins.
6. Drain off the water completely from the broken wheat and dal. Add it to the cooker.
7. Saute on a medium high heat for about 2 to 3 mins.
8. Pour 2 cups water, mix well and taste test to adjust salt.