Vegetable Dalia Upma
This hearty dalia upma tastes surprisingly fresh and light. Made with broken wheat, savoury Dalia Upma is bursting with fresh veggies and is a hearty, healthy and delicious recipe. It’s full of fibre and infinitely customizable!
Servings: 4
Calories: 195kcal
Ingredients
For the dalia:
- 1 cup dalia
- 1.5 cups water
- 1 tsp salt
For the upma:
- 1 small onion
- 1 green chilli
- 1/8 cup carrot
- 1/8 cup peas
- 1/8 cup sweet corn
- ½ tsp mustard
- ½ tsp jeera
- 1 sprig curry leaves
- 1 tbsp peanuts
- 1 tbsp cashew nuts
- ¼ tsp tumeric powder
- ¼ tsp red chilli powder
- 1 tsp lemon juice
- ½ tbsp coriander leaves
- 1/8 tsp salt
- 1 ½ tbsp. oil
Instructions
- For this dalia upma recipe, firstly dry roast the dalia for about 5 minutes till you get a nice aroma and it turns a light brown.
- Then transfer the roasted dalia into a pressure cooker. Add salt and water and cook on high for two whistles. Turn off the heat and set aside.
- In the meantime, chop the onion, carrot and coriander leaves. Slit the chilli and keep the green peas and sweet corn ready.
- Next heat oil in a kadai over medium heat.
- Add the cashew nuts and fry them to a golden brown. Remove and keep aside. Next put in the peanuts, fry till brown and remove.
- Add mustard seed and jeera to the same oil pan.
- Once they start to crackle, add the curry leaves, chopped onion and green chili. Sauté over medium heat till the onion turns a light brown.
- Now add the veggies – carrot, peas, corn and sauté for 2- 3 minutes on high.
- Next sprinkle salt, turmeric powder and red chilli powder. Mix well and cook for a 1-2 minutes for all the flavours to mix well.
- Then add the cooked broken wheat to the seasoned sautéed veggies. Combine well.
- Mix in the roasted peanuts and cashews.
- Drizzle lemon juice and gently mix.
- Garnish with freshly chopped coriander. Gently mix.
- Serve hot Dalia Upma with any chutney or raita.