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Healthy Dalia
Created by: Howcan Team
Ingredients
- 1 cup dalia (broken wheat)
- 2 cups water
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small carrot, finely chopped
- 1/2 cup green peas
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 cups vegetable broth or water
- Fresh coriander leaves for garnish
Instructions
- Rinse 1 cup of dalia (broken wheat) under running water and soak for 10 minutes. Drain and set aside.
- In a pan, heat 1 tablespoon of ghee over medium heat. Add 1 teaspoon of cumin seeds and sauté until they splutter.
- Add 1 small finely chopped onion and sauté until it turns translucent.
- Add 1 small finely chopped tomato, 1 small finely chopped carrot, and 1/2 cup of green peas. Sauté for 2-3 minutes.
- Add the soaked dalia and sauté for 2-3 minutes until it turns slightly golden brown.
- Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Mix well.
- Pour in 2 cups of vegetable broth or water and bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the dalia is cooked and the liquid is absorbed.
- Garnish with fresh coriander leaves and serve hot.
Dalia, also known as cracked wheat or bulgur, is a popular dish in Indian and Middle Eastern cuisine. It is made from coarsely ground wheat and is often used to make a nutritious and filling porridge. Dalia has been a staple in these regions for centuries, valued for its versatility and health benefits. Chefs in India and the Middle East have perfected the art of cooking dalia, infusing it with aromatic spices, vegetables, and sometimes meat to create a flavorful and satisfying meal. Today, the best versions of dalia can be found in traditional Indian and Middle Eastern restaurants, where skilled chefs continue to honor the dish's rich culinary heritage.
30 min
4
200 calories
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