If you have been reading my blog for some time, you would know how big a fan I am of cooking fresh and healthy meals, choosing ingredients that are healthy and natural over artificial, processed ones and pre-packaged food. I try to do that as much as is humanly possible for me, considering our routines and other constraints. And I try to make these meals tasty and easy to cook as well. Dalia or broken wheat is something that I use often in this endeavour.
One favourite dish in the household in which I use dalia is bisi bele bhaat, that I wrote about some time back. Another hot favourite is vegetable masala, a quick but tasty one-pot meal that is loaded with health.
Here is the recipe that I use:
Ingredients (for 2 people):
About 3/4 glass broken wheat (dalia)
About 1/4 glass of toor dal
About 1/4 glass of moong dal
Salt, to taste
Sambar powder/garam masala, according to taste
2 green chillies, slit lengthwise
About 4 cloves of garlic, peeled
A 1-inch piece of ginger, peeled
3 medium-sized tomatoes, chopped
Juice of 1-1/2 lemon, or according to taste
Turmeric powder, to taste
Red chilli powder, to taste, if required
A pinch of asafoetida, for tempering
1 teaspoon of mustard seeds, for tempering
Fresh coriander leaves, finely chopped, for garnishing
A 1-inch piece of cinnamon, broken into pieces, for the tempering
4-5 cloves, for tempering
1 medium-sized onion, finely chopped
About a cupful of chopped vegetables – you can add any vegetables of your choice here. What I typically use are beans, green peas, sprouted moong, cabbage, fresh kidney beans, carrots, capsicum and zucchini.
2 teaspoons of oil, for tempering
1. Grind the ginger and garlic into a paste. Keep aside.
2. Heat the oil in a pressure cooker bottom and add the asafoetida and mustard seeds. When the mustard seeds splutter, add the cloves and cinnamon.
3. When the cloves start swelling up, reduce the flame and add the chopped vegetables. Mix well.
4. Add the dalia, turmeric powder and salt and sambar powder/garam masala to taste, chopped onions, ginger-garlic paste, lemon juice, green chillies, red chilli powder (if using), chopped tomatoes and coriander. Mix well.
5. Add 3-1/2 to 4 glasses of water and close the cooker. Pressure cook for about 5 whistles. There, your yummylicious dalia vegetable masala is ready!
Note: I choose to cook this dish directly in the pressure cooker. If you are not comfortable doing so, you could pressure cook the vegetables, toor dal, moong dal and dalia separately, using the required amount of water, and add them later.
Have you tried this out?
What are the dishes that you make with dalia? Do tell me. I am most interested in learning more uses of this versatile ingredient.