DALIA UPMA

Dalia is actually broken wheat which is made from whole raw wheat kernels crushed or cut into small pieces. There are a large number of uses for this food ingredient which makes a popular dietary supplement in many cultures. It carries a great deal of nutrition and fibre since it includes the fibre and nutrient rich outer bran and germ of the wheat. Use  of dalia in diet helps keep our heart fit. Dalia is used in so many ways in our food, its made into khichdi, upma, kheer, soups along with assorted vegetables. I sourced this information from the WIKI because as a Bengali, we did not eat Dalia  in our growing up years! Dalia got introduced in our family way later! In the present day, any grocery in Kolkata would sell it!

Dalia Upma with vegetables is a popular breakfast dish among the Indians, today. I prepare it more often as it is a good source of iron, magnesium and phosphorous, WIKI says. It is said to be more nutritious than rice as it contains more fibre, vitamins and minerals. Besides, whenever this lady gets lazy and do not feel like rolling chapatis and puris, she tries her hands on upma, idli, dhokla. I enjoy a bowlful for my lunches!

In this dish you are at the liberty to use a wide variety of veggies. I use whatever is available in my pantry on that particular day. Roasted peanuts, dry red chillies and curry leaves are compulsory in it's preparation. Using ghee as the cooking medium for this dish gives the best flavour but I wished to keep it vegan!

INGREDIENTS :

Dalia :100gm
Roasted Peanuts :1tbsp
Mustard Seeds : 1/4 tsp
Bengal Gram Dal : 1/4 tsp

Urad Dal : 1/4 tsp
Dry Red Chilli : 2
Curry Leaves : 7-8
Chopped Carrot : 1/2 Small Tea Cup
Green Peas : 1tbsp
Roasted Peanut : 2 tsp
Chopped Green Chilli : 1 tsp
Chopped Onion : 1tbsp
Oil : 2 tbsp

METHOD :

Take the required amount of dalia in a bowl. Wash the vegetables & the curry leaves. Heat the oil in a wok, temper it with the Bengal gram dal, urad dal, mustard seeds and curry leaves.

As they splutter, add the onion pieces and saute for 2 minutes.

As they turn translucent, add the carrots and add salt as required. Saute for 3 minutes. Once they are half done, add the green peas, sweet corn & peanuts. Stir cook for sometime!

Now add the dalia. Keep on stirring for about 5 minutes until they are roasted well and you get a nutty smell.

As the dalia turns light brown, it is time to add water. Add water little by little, about 1/2 a coffee mug!

The whole process is to undergo at low heat. You can see the dalia boiled and grown slight big after 6-7 minutes. Adjust the salt, stir n switch off. Transfer it to a plate, serve & have garnished with some shredded coconut!