Spicy Vegetable Daliya with Coriander Potato and Yogurt
2 hours
742 reads
About Spicy Vegetable Daliya with Coriander Potato and Yogurt
Start your day with this flavorful and nutritious Spicy Vegetable Daliya! This hearty Indian breakfast bowl features cracked wheat (daliya) simmered with a vibrant mix of vegetables and aromatic spices like red chili powder and Besan Bale Bath powder (a South Indian spice blend). It's a delicious and satisfying way to boost your energy levels with whole grains and healthy veggies.The daliya is complemented by a side of crispy coriander potatoes, offering a delightful contrast in texture and flavor. A dollop of cool yogurt adds a refreshing tang, balancing the spice perfectly. This recipe is easy to customize to your spice preference, making it a versatile and enjoyable meal.Prepare to be amazed by the delightful blend of textures and tastes in this simple yet incredibly satisfying breakfast or light lunch option. Get ready for a wholesome and flavorful culinary experience!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Daliya
- 1 cup Broken Wheat daliya
- 2 cup Water adjust as needed for desired consistency
- 1 medium Onion finely chopped
- 2 medium Tomatoes grated
- 1 medium Carrot finely chopped
- 1 cup Beans green, trimmed and chopped
- 1/2 cup Peas fresh or frozen
- 2 tbsp Ghee
- 1/2 tsp Mustard Seeds rai
- 4-5 Chilies adjust to taste, dried, red
- 10-12 Curry Leaves
- 1 tsp Chili Powder adjust to taste, red
- 2 tbsp Besan Bale Bath Powder or a similar spice blend
- 1.5 tsp Salt or to taste
For the Coriander Potatoes
- 2 medium Potatoes chopped
- 1 tbsp Oil for frying
- 1 tsp Cumin Seeds jeera
- 2-3 Chilies finely chopped, green
- 1 cup Coriander dhania, chopped
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Coriander Powder dhania powder
- 1 tsp Mango Powder amchur, dry
- 1.5 tsp Salt or to taste
To Serve
- 1/2 cup Yogurt
Instructions
Prepare the Daliya
- In a pressure cooker, heat ghee or oil. Add mustard seeds and let them splutter. Add dried red chilies and curry leaves. Sauté for a few seconds until fragrant. Add the chopped onion and sauté until translucent.
- Add grated tomatoes, chopped carrots, green beans, and peas. Sauté for 3-4 minutes until slightly softened. Stir in red chili powder and Besan Bale Bath powder, mixing well. Add the broken wheat (daliya) and mix thoroughly.
- Pour in water and pressure cook for 4-5 whistles or until the daliya is cooked through. If you prefer a tangier flavor, add a small amount of tamarind pulp.
Prepare the Coriander Potatoes
- In a separate pan, heat oil and fry the chopped potatoes until they are tender and lightly golden brown. Set aside.
- In another pan, heat oil, and sauté cumin seeds. Add finely chopped green chilies and saute briefly. Add chopped coriander leaves, turmeric powder, coriander powder, and dry mango powder. Mix well.
- Add the fried potatoes and stir gently to combine. Season with salt to taste.
Assemble and Serve
- Serve the cooked daliya hot, topped with a dollop of plain yogurt and a generous portion of the coriander potatoes.
Recipe Notes
Expert Tips
- For a richer flavor, soak the broken wheat in water for 30 minutes before cooking.
- Adjust the amount of red chili powder and Besan Bale Bath powder to your preferred spice level.
- Feel free to add other vegetables like cauliflower, spinach, or bell peppers to the daliya.
- Garnish the daliya with fresh coriander leaves for added freshness and aroma.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 13gProtein: 2gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgFiber: 2gSugar: 2g
Jiya Makhija
Articles: 42
5 Comments
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Looks so wonderful! Thanks for posting.
This looks perfect! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
This looks so appetizing! Thank you.