Prep 35 mins
Cook 15 mins
This was taught to me last year by my Mom's elder sister, Bindu D. Kapoor. This is a nutritious breakfast and well worth the effort. Diabetics may also have this. A cup of tea on the side and this is the perfect start to your day. Enjoy!
- 236.59 ml Bulgar wheat (i.e., dalia, the fat variety)
- 650.62 ml water
- 2 onions, chopped
- 1 green chili, slit
- 4.92 ml mustard seeds
- 7.39 ml cumin seeds
- 44.37 ml chopped fresh coriander leaves
- 3 cauliflower florets
- 10 French beans, washed, ends trimmed and chopped
- 1 medium tomatoes, chopped
- 14.79 ml chopped carrot
- 14.79 ml fresh green peas
- 7.39 ml salt (to taste)
- 29.58 ml oil
- 4 sprig of fresh curry leaves, washed and torn
- Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.
- Remove from flame and transfer to a plate.
- Now heat oil in the same wok.
- Once hot, add cumin and mustard seeds.
- Allow to splutter.
- Once they stop spluttering, add curry leaves, green chilli and onions.
- Stir-fry until the mixture smells aromatic and the onions are lightly browned.
- Add corriander leaves and mix well.
- Fold in the veggies, salt and tomato. Mix again.
- Stir in about 2 tbsps. of water to prevent the mixture from sticking to the bottom of the wok.
- Cook on medium flame for 5 minutes.
- Fold in the roasted dalia and mix thoroughly.
- Add water and then transfer the whole mixture to a pressure cooker.
- Cover and pressure cook for 2-3 whistles.
- This takes about 5 minutes.
- Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.
- After 3 minutes, remove from cooker, garnish with corriander leaves and serve hot.
This was delicious! I served it as a side dish for dinner, but I know I will be enjoying the leftovers for breakfast myself! I didn't have green beans, but I did add a cup of mushrooms. Thank you so much for this very tasty and oh-so-easy recipe!