Sunday, October 3, 2010

Spicy Dalia

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.



  • 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.

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