“Mummy ki yaad” in taste, health and serving size is bound to come. Serve with curd if desired.
1 cup dalia (broken wheat or cracked wheat)
1 medium-sized onion, finely chopped
1 ginger, finely chopped
1 or 2 green chilies, finely chopped
1 medium-sized tomato, finely chopped
½ cup chopped carrots
½ cup chopped potatoes
½ cup green peas, fresh or frozen
4 cups water
1 teaspoon cumin
1 tablespoon oil or ghee (clarified butter)
salt as required
Step 1 - Heat oil or ghee in a 3-litre pressure cooker. Add 1 chopped onion and saute till they become translucent on medium-low to medium flame.
Step 2 - Now add 1 inch finely chopped ginger and 1 to 2 finely chopped green
chillies. Add 1 finely chopped tomato and saute for 1 minute.
Step 3 - Now add ½ cup chopped potatoes, ½ cup chopped carrots and ½ cup of
green peas. Saute for 2 minutes on low to medium-low flame. Rinse the dalia and
add to the veggies. Stir for 3 to 4 minutes on a low flame.\
Step 4 - Add 4 cups of water and salt as required. Stir and pressure cook on medium flame for 10-12 whistles. Garnish vegetable daliya with coriander leaves and serve hot.
4.9 g protein;
30.7 g carbohydrates;
0 mg cholesterol;
43.6 mg sodium;
3.8 g fiber