Looking for a quick and nutritious meal that bursts with flavor? Dive into the world of Indian cuisine with our "Quick Savory Daliya with Carrots and Peas"! This delightful dish, made from wholesome broken wheat, is not only easy to prepare but also packed with vitamins from fresh vegetables. In just 20 minutes, you can whip up a satisfying meal that will leave your taste buds dancing and your belly happy. Perfect for breakfast or a light lunch, this recipe is sure to become a staple in your kitchen. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Indian
Serves: 2 servings
Ingredients
- 1 cup daliya (broken wheat)
- 1 cup water
- 1/2 cup chopped carrots
- 1/2 cup peas
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- Salt to taste
- Chopped coriander for garnish
Instructions
- Rinse the daliya (broken wheat) thoroughly under cool running water to remove any dust or impurities. Drain well and set aside.
- Heat a medium-sized saucepan or kadai over medium flame. Add ghee and let it melt completely, allowing it to coat the bottom of the pan.
- Add cumin seeds to the hot ghee and let them sizzle and release their aromatic fragrance for about 30 seconds. The seeds will start to turn slightly golden and become fragrant.
- Add chopped carrots and peas to the pan. Sauté the vegetables for 2-3 minutes, stirring continuously to ensure even cooking and prevent sticking.
- Add the rinsed daliya to the pan and mix well with the vegetables, coating the grains with ghee and spices. Toast the daliya for 1-2 minutes to enhance its nutty flavor.
- Pour in 1 cup of water and add salt to taste. Stir to combine all ingredients evenly.
- Cover the pan with a tight-fitting lid and reduce heat to low. Allow the daliya to simmer and cook for 12-15 minutes, or until the water is absorbed and the grains are tender.
- Once cooked, remove from heat and let it rest for 2-3 minutes with the lid on to allow steam to settle.
- Fluff the daliya gently with a fork to separate the grains. Garnish with freshly chopped coriander leaves.
- Serve hot as a nutritious breakfast or light meal, optionally accompanied by yogurt or pickle.
Tips
- Rinse Thoroughly: Make sure to rinse the daliya well under cool running water to remove any dust or impurities, ensuring a clean and delicious base for your dish.
- Watch the Cumin: Keep an eye on the cumin seeds as they sizzle in the ghee. They should turn slightly golden and fragrant but be careful not to burn them, as this can impart a bitter taste.
- Toast the Daliya: Don’t skip the step of toasting the daliya with the vegetables. This enhances its nutty flavor and adds depth to your dish.
- Simmer Gently: When covering the pan to let the daliya cook, reduce the heat to low. This allows the grains to absorb the water evenly, resulting in a perfectly cooked texture.
- Garnish for Freshness: A sprinkle of freshly chopped coriander not only adds a pop of color but also brings a fresh flavor that elevates the dish.
- Pair It Right: Serve your savory daliya with a side of yogurt or a tangy pickle for an extra layer of taste and nutrition.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
