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Daliya Recipe Indian

Savory Daliya Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 322
Ingredients Method Notes

Ingredients
  

  • 1 cup daliya (cracked wheat)
  • 1 tbsp ghee or neutral oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8 to 10 fresh curry leaves
  • 1 small onion, finely diced
  • 1 green chili, slit lengthwise
  • 1 tsp grated ginger
  • ½ cup finely diced carrot
  • ¼ cup frozen or fresh peas
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 2 cups water
  • Fresh cilantro and lemon wedges, for serving

Method
 

  1. Heat the ghee over medium heat, add mustard seeds, and let them pop for 30 seconds. Add cumin seeds and curry leaves, sizzle until the cumin darkens a shade.
  2. Add the onion, chili, and ginger, and sauté until the onion is translucent, 3 to 4 minutes.
  3. Stir in the daliya and turmeric, and toast for 2 to 3 minutes until nutty.
  4. Add the carrot, peas, salt, and water. Bring to a boil, then cover and simmer on low for 8 to 10 minutes until the grains are tender.
  5. Remove from heat, rest 1 minute, fluff with a fork, and serve with cilantro and lemon.

Notes

This works with both fine and medium daliya. Coarse daliya needs about 2 more minutes of simmering and a couple extra tablespoons of water. The finished dish thickens as it cools, so loosen leftovers with a splash of warm water.