Dalia (daliya)
 Dalia (daliya/fada) is called broken wheat or cracked wheat in English. It is a fiber-rich nutritious food ingredient made from whole wheat grains. You can make sweet and savory both types of dishes using dalia. In this savory version of dalia recipe, broken wheat is cooked with mixed vegetables like carrot, green peas, onion, and green beans similar to vegetable khichdi. This is perfect for little kids as there are no spicy masalas are added (see the tips section to make the spicy masala dalia). For the sweet version, follow this khichdo (sweet dalia) recipe.
1/2 cup Dalia (broken wheat/fada)
1 tablespoon Oil
1/4 teaspoon Hing (asafoetida), optional
4-5 Curry Leaves, optional
1 teaspoon Cumin Seeds (jeera)
1 small Onion, finely chopped (1/3 cup)
1/4 cup chopped French Beans (green beans)
1/4 cup fresh or frozen Green peas
1/4 cup chopped Carrot
Salt, to taste
2 cups Water
  1. Cut Onion, carrot and french beans. You can also add 1 small potato or other veggies like brinjal(eggplant), cabbage, cauliflower, etc.
  2. Take 1/2 cup dalia (broken wheat/fada) in a bowl. Pour some water on it and rinse the dalia. Drain excess water from it.
  3. Heat 1 tablespoon oil in a 3 liter capacity steel or aluminum pressure cooker over medium flame. Add 1/4 teaspoon hing (asafoetida), 4-5 curry leaves and 1 teaspoon cumin seeds (jeera). When cumin seeds turn golden, add 1 small chopped onion (1/3 cup). Stir and cook until onion turns light pink.
  4. Add 1/4 cup chopped carrot, 1/4 cup green peas and 1/4 cup chopped french beans(green beans). Stir and cook for a minute.
  5. Add 1/2 cup dalia (broken wheat/fada).
  6. Stir and cook for a minute.
  7. Add 2 cups water and salt to taste. Mix well.
  8. Close the lid and cook it for 6-7 whistles (or 10-12 minutes). (Cooking time may vary depending on the quality of dalia.) Turn off the flame. Let the cooker stand still until all the steam releases naturally.
  9. Open the lid and mix well. Dalia is ready for serving. If you like, add 1-2 teaspoons ghee and then serve with papad and masala lassi) and serve.
Tips and Variations:
  • Time required to cook may vary depending on the quality of dalia.
  • If you are using large size dalia, soak them in water for 30 minutes to 1 hour before cooking.
  • For variation, add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon cumin-coriander powder along with salt and make masala dalia.
  • To make dalia khichdi, add 1/4 cup yellow moong dal + 1/2 cup extra water.
Taste: Salty
Serving Ideas:Dalia can be served in the breakfast, brunch, lunch and dinner with raita and pickle.

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