MasalaVegDalia#OnepotVegDalia#30DaysBreakfastSeriesDay24

Ingredients • 100 g cracked wheat (dalia) • 2 tbsp ghee • 1 tsp cumin seeds • 1 tsp finely chopped ginger-garlic • Few curry leaves • 1 medium onion, finely chopped • 1 small tomato, finely chopped • 2 green chilies, finely chopped • 2 tbsp finely chopped capsicum (bell pepper) • Less than ½ cup green peas • Less than ½ cup cauliflower florets, chopped • ¼ tsp turmeric powder • 275 ml water (for fluffy, grainy dalia) • 325 ml water (for a softer consistency) • Salt to taste • Fresh coriander leaves, chopped (for garnish) • 1 tsp ghee for serving (optional) Procedure 1. Dry roast the cracked wheat (dalia) on a medium flame until it turns light golden. Remove and keep aside. 2. Heat 2 tbsp ghee in a pressure cooker. Add cumin seeds, ginger-garlic, and curry leaves. Sauté for a few seconds until fragrant. 3. Add the finely chopped onion and sauté until light golden. 4. Add the chopped tomato and cook until soft. 5. Add the capsicum, green peas, and cauliflower. Sauté for 1–2 minutes. 6. Add turmeric powder and green chilies. Mix well. 7. Add the roasted dalia and salt to taste. Stir everything together for a minute. 8. Pour in 275 ml water for a fluffy, grainy texture. If you prefer a softer dalia, use 325 ml water. 9. Mix well, close the pressure cooker lid, and cook for 1 whistle. 10. Let the pressure release naturally. Open the lid and fluff the dalia gently. 11. Garnish with fresh coriander leaves and serve hot with a drizzle of ghee. #Masala Veg Dalia#One Pot Veg Dalia #Easy Veg Dalia Recipe #Desi Ghee Veg Dalia #Vegetable Dalia Khichdi