Dalia Upma | Broken Wheat Upma

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There is a reason why I chose this week’s theme when Valli declared it in the Blogging Marathon #98 – “Cooking for Two”. You all know, we aren’t two, we are four. 😀 But most of the time, I end up cooking for two because the other two I have are very fussy that I don’t feel like cooking for them. 😕 HD is forever looking into my food, so for my safety, it is better to cook extra and serve him as well. Do you have husbands who want to eat your food?

OK, so jokes apart, dalia or broken wheat is not something that I frequently cook with. But when I got the opportunity to try the ingredient when my mentor included it as a part of my carbs, I fell in love with this upma. Every second day, I was making it for my breakfast and HD would always scowl as to why I wouldn’t make for him. 😀 Then I started making the quantity double and serving him half. He totally enjoys this meal. On Fridays, when I don’t want to cook anything, this upma comes to the rescue. The girls wake up late, so they end up with a bowl of milk and cornflakes. Hehe…

This recipe is very basic. I haven’t added any vegetables but you surely can add some carrot or frozen green peas for some color. I kept the spice profile low for all the other ingredients to vie for attention. It is a really filling breakfast and very comforting too. Off to this simple recipe…

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Dalia Upma | Broken Wheat Upma

Course Breakfast

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Rafeeda

Ingredients

• 1/2 cup dalia broken wheat, washed and soaked for 15 minutes
• 1 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp urad dal
• 2 green chililes minced
• 1 tsp ginger minced
• 1 sprig curry leaves minced
• 1 small onion sliced
• 1 to mato chopped
• Salt to taste
• 1/4 tsp turmeric powder
• 2 cups water

Instructions

• Drain the soaked dali and set aside.
• Heat ghee in a pressure cooker. Splutter the mustard seeds.
• Briefly fry the cumin seeds and urad dal.
• Add the green chilli, ginger and curry leaves and saute for a moment.
• Add the onion and tomato, with a pinch of salt and saute till wilted.
• Add the turmeric and saute for a minute.
• Now add the water and the drained dalia. Adjust seasoning.
• Keep for one whistle on high flame. Keep on simmer and cook for 5 minutes. Allow the pressure to go by itself.
• Open the lid, fluff up the cooked dalia with a fork and serve warm, topped with more ghee and some coriander leaves.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#98.

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