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Showing posts with label daliya with sambar masala. Show all posts
Showing posts with label daliya with sambar masala. Show all posts

Wednesday, August 6, 2014

Spicy Vegetable Daliya

A simple and healthy daliya recipe with South indian flavours !! Yep... have spiced it up with sambhar powder and a typically Southern tempering. The tang from the tomatoes also adds another dimension to this fiber rich preparation.

Read on for the yummilicious recipe -

Preparation Time - 20-25 mins

Ingredients -

  • 1 cup daliya or cracked wheat ( used Patanjali brand )
  • 1/4 cup split moong dal
  • 1 1/2 cup assorted vegetables ( carrot, cauliflower, french beans, peppers, sweet corn, beetroot, potato )
  • 1 small onion
  • 1 big + 1 small tomato
  • 1/5 tsp red chili powder
  • 1/6 tsp coriander powder
  • 1/4 tsp Sambar masala
  • a pinch of turmeric
  • a pinch of fenugreek seeds
  • a pinch of mustard seeds
  • a pinch of asafoetida
  • 4-5 curry leaves (optional)
  • 1 green chili
  • 1/2 tsp ghee (Patanjali brand)
  • 1 tsp oil
  • salt to taste
  • coriander for garnishing

Preparation - Heat a frying pan. Add 1 tsp ghee followed by the daliya. Roast for 5-6 minutes on medium heat. Remove and keep aside.

Chop the onion and tomato into small pieces. ( do peel the outer skin of the tomato )

All the vegetables should also be chopped into tiny pieces.

Cooking - Take the roasted daliya and moong dal in a cooker. Add 4  cups warm water and salt to taste. Close lid and cook for 3-4 whistles. Remove from flame and keep aside till steam escapes.

Add the vegetables (including the green chili, tomato and onion) along with salt, turmeric, chilli powder, Sambhar power and coriander powder to the content of the cooker. Cook for 1 whistle on medium flame. Keep aside .

Heat the oil in a tempering pan. Add the mustard and fenugreek seeds. Once they start popping, add the asafoetida and curry leaves. After 5 seconds, remove from flame and pour over the contents of the cooker.

Allow to cook on a low flame for 2-3 minutes more so that the flavors are properly assimilated into the daliya. Remove from flame and serve hot.

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