Sweet & Savoury Dalia Recipe
Quick and healthy dalia recipe with step-by-step instructions for both sweet and savoury versions. Ready in 25 minutes, perfect for breakfast or light meals.
Ingredients
For Savoury Dalia
- 1 cup dalia broken wheat
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 green chilli slit
- 1 small onion chopped
- 1 small carrot diced
- ¼ cup green peas
- 1 small tomato chopped
- 1/4 tsp turmeric powder
- Salt to taste
- 2½ to 3 cups water
- Fresh coriander leaves for garnish
- Lemon juice optional
For Sweet Dalia
- 1 cup dalia broken wheat
- 2 tbsp ghee
- 2 cups milk
- 1 cup water
- 3 tbsp jaggery or sugar
- ¼ tsp cardamom powder
- 10 cashews and raisins optional
- A pinch of saffron optional
Instructions
For Savoury Dalia
- Heat a pan on medium flame and dry roast the dalia for 2-3 minutes, stirring continuously, until it smells nutty. Remove and set aside.
- In the same pan, heat ghee or oil. Add cumin seeds and let them crackle.
- Add the slit green chilli and chopped onion. Saute for 2 minutes until the onion turns translucent.
- Add diced carrot and peas. Stir for a minute, then add chopped tomato and turmeric powder. Cook for 2 minutes until the tomato softens.
- Add the roasted dalia and salt. Stir everything together for a minute so the dalia absorbs the flavours.
- Pour in 2.5 to 3 cups of water depending on how thick you want the porridge. Stir well.
- Bring to a boil, then reduce the flame to low. Cover and cook for 12-15 minutes, stirring occasionally, until the dalia is soft and the water is absorbed.
- Turn off the flame. Let it rest covered for 3-4 minutes. Garnish with fresh coriander and a squeeze of lemon juice if you like. Serve hot.
For Sweet Dalia
- Dry roast the dalia in a pan on medium flame for 2-3 minutes until aromatic. Set aside.
- In the same pan, heat ghee. Add cashews and raisins (if using) and fry for a minute until golden. Remove and set aside.
- Add the roasted dalia to the ghee. Stir for a minute.
- Pour in the milk and water. Stir well and bring to a gentle boil.
- Reduce the flame to low. Cover and cook for 12-15 minutes, stirring occasionally, until the dalia is soft and creamy.
- Add jaggery or sugar and cardamom powder. Stir well and cook for another 2 minutes until the sweetener dissolves completely.
- Turn off the flame. Add the fried cashews and raisins. Mix gently. Add a pinch of saffron if using. Serve warm.
Notes
Equipment needed: A heavy-bottomed pan or kadhai, or a pressure cooker for faster cooking.
Make-ahead tip: Cook plain dalia with water and store in the fridge for up to 2 days. Reheat with a splash of water or milk and add your tadka or sweetener fresh.
Texture control: If the dalia becomes too thick, add a little warm water or milk and stir gently. If it is too thin, simmer uncovered for a few more minutes.
Roasting matters: Do not skip the dry roasting step. It prevents the dalia from clumping and adds a lovely toasted flavour.
Vegetable options: You can add finely chopped beans, capsicum, or cauliflower. Just adjust the cooking time so harder vegetables cook through.
Sweetness balance: Start with less jaggery or sugar than you think you need. You can always add more after tasting.
Pressure cooker method: Add roasted dalia, water, salt, and vegetables (for savoury) or milk (for sweet) to the cooker. Cook for 2 whistles on medium flame. Let the pressure release naturally, then add tadka or sweetener as needed.