Haryanvi Dalia
Veg
Coarse broken wheat (dalia) cooked in water or milk with salt or jaggery — eaten as a savory porridge with dal and sabzi for lunch, or sweet with milk and jaggery for breakfast. A Haryanvi staple valued for its high fibre and keeping-power, more common in rural households than rice.
Cuisines
Haryanvi
Himachali
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | broken wheat (dalia) |
| 3 cups | water |
| 1 cup | mixed vegetables (carrots, peas, beans) |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 small | onion, finely chopped |
| 1 small | tomato, chopped |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Heat ghee in a pressure cooker over medium heat.
- 2 Add cumin seeds and mustard seeds; let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Add the chopped tomato and cook until soft.
- 5 Stir in turmeric powder and red chili powder.
- 6 Add the mixed vegetables and sauté for a couple of minutes.
- 7 Add the broken wheat (dalia) and roast for 2-3 minutes.
- 8 Pour in the water, add salt to taste, and stir well.
- 9 Close the lid of the pressure cooker and cook for 2 whistles.
- 10 Allow the pressure to release naturally.
- 11 Open the lid and fluff the dalia with a fork.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For additional flavor, you can add a pinch of asafoetida (hing) while tempering the spices.