Dalia pulav

Apart from bisi bele bhaat and vegetable masala, pulav is another dish that I use dalia (broken wheat) in. I love pulav, and substituting dalia for rice makes it guilt-free for me. Dalia pulav is a regular at our house – a healthy, one-pot meal that is tasty as well.

Here is the recipe I use:

Ingredients (for 2 people):

For marination:

1 cup of thick curd (at room temperature)

Turmeric powder to taste

A 1-inch piece of cinnamon

2 large tomatoes (finely chopped)

A few fresh mint leaves (torn)

A few sprigs of fresh coriander leaves (finely chopped)

1 bay leaf

4 cloves

2-3 elaichi (whole)

Red chilli powder to taste (if using)

Salt to taste

Other ingredients:

About 1-1/2 glasses of dalia (broken wheat)

2 tablespoons oil

A pinch of asafoetida (hing)

Salt to taste

1 teaspoon mustard seeds

About 1-1/2 cups of chopped vegetables (I commonly use green peas, carrot, cauliflower and french beans)

1 green chilly

A 1-inch piece of ginger

1 large onion, chopped length-wise

4-5 cloves of garlic (peeled)

Method:

1. Mix together all the ingredients for the marination. Keep it covered for about 2 hours, for all the flavours to mix together nicely.

2. Grind the green chilly, garlic and ginger into a paste. Keep aside.

3. Dry roast the dalia in a pan till it starts emanating a good fragrance. Once the dalia cools, boil it in a pressure cooker with about 3 glasses of water. (You can change the quantity of water you use to boil the dalia, depending on the consistency of the pulav that you need.) Let the boiled dalia cool down completely.

4. Chop all the vegetables and boil them with salt to taste in a pressure cooker, with nil or very little water. Let them cool.

5. When the dalia and vegetables have entirely cooled down, heat the oil in a pan. Add the asafoetida and mustard seeds. Let the mustard seeds splutter.

6. Add the ginger-garlic-chilly paste to the pan and cook it for about a minute.

7. Add the chopped onions to the pan. Fry them till they start turning brown.

8. Add the curd mixture to the pan. Cook on low heat for 15-20 minutes, at which time the mixture will start coming together.

9. Add the boiled vegetables and dalia to the pan. Cook everything together for about 10 minutes, mixing well. That’s it!

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14 thoughts on “Dalia pulav

  1. I can’t believe i have missed out on so many days of your July blog. I am back 🙂 and loving your food photos and the ones from your trip. I hope to see that lovely resort and all the views that come with it soon.

    Like

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