Namkeen Dalia, a Khichra without meat, is made of cracked wheat, lentils and spices. This dish is cooked for a long time so that spices, lentils and cracked wheat are blended together perfectly.
- 1 cup cracked wheat (Dalia)
- ¼ cup split skinned moong dal ( dhuli moong dal)
- ¼ cup split moong dal (chhilke wali moong dal)
- 1 Medium onion thinly sliced
- 2-3 green chilies chopped
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tbsp garam masala
- 1 bay leaf
- ½ tsp cumin seeds
- 5 cloves
- 2 tsp lime juice/lemon juice
- Salt to taste
- ¼ cup cilantro leaves chopped
- 1 tbsp ginger juliennes
- ½ cup ghee
- Heat 4 tbsp ghee in a pressure cooker and fry onions to a golden color, remove half of the onions with a slotted spoon and keep aside for garnishing.
- Now add bay leaf, cloves and cumin in ghee and fry for few seconds.
Add dalia (cracked wheat), stirring frequently, fry the cracked wheat for about 2-3 minutes on medium flame.
- Now add washed dals (both dhuli and chhilke wali moong dals), chopped green chilies, ¼ cup chopped cilantro leaves, red chili powder, turmeric powder, garam masala and salt.
Add 5 cups of water and pressure-cook it up to 3-4 whistles (pressure release).
- Turn off heat. Open the pressure cooker when its pressure drops naturally.
- Mix lentil and wheat grains together. Put pressure cooker again on a very low flame and keep mashing the mixture rigorously using round wooden spoon. Add water if needed. Simmer for 10 -15 minutes until dals, spices and wheat grains are blended smoothly together.
- Remove from heat; serve in deep bowls garnished with fresh cilantro leaves, green chilies, pinch of garam masala, fried onion and lemon.
- Before serving, pour some hot sizzling ghee over the serving bowl.
Do You Know?
Wheat allergy is primarily common in children, and is usually outgrown before reaching adulthood.
Wheat allergy is sometimes confused with celiac disease, which is a digestive disorder that creates an adverse reaction to gluten. Individuals with celiac disease must avoid gluten, found in wheat, rye, barley, and sometimes oats. People who are allergic to wheat have an IgE-mediated response to wheat protein and may tolerate other grains. Symptoms of a wheat allergy reaction can range from mild to severe.