A delicious, easy-to-make dish in which cracked wheat or dalia is cooked with spices. Serve it in breakfast, especially during winters, when you like to have something hot and spicy.
- 1 cup cracked wheat (Dalia)
- 1 medium onion thinly sliced
- 2-3 green chilies chopped
- ½ tsp cumin seeds
- ½ tsp red chili powder
- 1 tbsp garam masala
- 1 lime / lemon
- Salt to taste
- ¼ cup cilantro leaves chopped
- 1 tbsp ginger juliennes (optional)
- 2 tbsp ghee
- Heat ghee in a pressure cooker. Fry onions on medium heat till the onions start to turn brown. Remove half of the onions with a slotted spoon and keep aside for garnishing.
- Add cumin seeds to the remaining onions in pressure cooker and let it splutter for few seconds.
- Now add dalia (cracked wheat) and toss it around so that everything is mixed nicely and dalia is covered with oil.
- Add chopped green chilies, half of the chopped cilantro leaves, red chili powder, garam masala and salt.
- Stir and add 4 cups of water; pressure-cook it up to 10-12 minutes. Turn off heat.
- Open the pressure cooker when its pressure drops naturally. Mash the mixture with round wooden spoon. Add water if needed.
- Simmer on low heat again for 3-4 minutes until spices and wheat grains are blended smoothly together.
- Remove from heat; serve in deep bowls garnished with fresh cilantro leaves, fried onion, ginger juliennes and lemon.
- Pour some more hot sizzling ghee over the dalia before serving.
Do you know?
Porridge was a traditional food in much of Northern Europe and Russia back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor.