Day 4 of the daliya challenge. I am feeling great and the bloating has also reduced after I substituted the cracked wheat dishes for rice and dal. The 30 mins brisk walking/cycling/climbing stairs is also helping me feeling active and energetic.
After the savory dishes I wanted something a bit sweet. Hence this really simple daliya pudding with mango and just a hint of chili. Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.
Slit and deseed the red chili. Chop it up into very fine pieces.
Cooking - Cook the daliya with 1 1/4 cup water in a pressure cooker for 3-4 whistles. Keep aside till steam escapes.
Pour 1/2 cup milk into the same pressure cooker and put it back on the flame. Let it simmer for 3-4 mins.
Transfer it to a mixing bowl. Add the honey, chopped red chili and the finely chopped mango. Mix.
Pour into the serving dish. Garnish with mango chunks and mint.
Serve immediately or chill for 10 mins before serving.
After the savory dishes I wanted something a bit sweet. Hence this really simple daliya pudding with mango and just a hint of chili. Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
- 1/3 cup daliya
- 1/2 cup milk
- 1 tsp honey
- 2 tsp finely chopped ripe mango
- 3-4 tbsp ripe mango chunks
- 1/2 of a red chili
- mint for garnishing
Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.
Slit and deseed the red chili. Chop it up into very fine pieces.
Cooking - Cook the daliya with 1 1/4 cup water in a pressure cooker for 3-4 whistles. Keep aside till steam escapes.
Pour 1/2 cup milk into the same pressure cooker and put it back on the flame. Let it simmer for 3-4 mins.
Transfer it to a mixing bowl. Add the honey, chopped red chili and the finely chopped mango. Mix.
Pour into the serving dish. Garnish with mango chunks and mint.
Serve immediately or chill for 10 mins before serving.
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