Vegetable Daliya for Brunch

My day was packed today, had to get to the dentist, pick up a dress material for a function, some more errands in between and buy veggies on the way back home. On days like these I don’t like to make a full meal, a heavy brunch is perfect to get me through the day.

I always keep a pack of daliya (broken wheat) at home, it stays good for months together, it’s simple to make and can be loaded with vegetables to make it filling.

Here is the recipe:

Ingredients	Quantity
Whole wheat daliya	One cup (200 ml cup)
French beans chopped	½ cup
Onion finely chopped	1 large
Carrots finely chopped	1 cup (2-3 carrots)
Minced garlic	3-4 pods
Asafoetida (hing)	A pinch
Minced green chilies	2 small green chilies
Cumin seeds (jeera)	1 tsp
Mustard seeds (rai)	½ tsp
Refined Oil / Olive oil	1 tbsp
Salt	To taste
Coriander / diced carrots	To garnish

Serves – 2 persons

Preparation time – 20 minutes

Cooking time – 20 minutes

Method:

• Get all the preparations done – wash and blanch the french beans, chop them and set aside. Chop the carrots, onion, make the chili-garlic paste.

Get all preparation done

• Take a heavy bottom pan or non-stick pan, add oil, once the oil is hot add hing and then cumin seeds. Let the cumin splutter, then add the chili-garlic paste and sauté for half a minute.
• Then add the chopped onions, sauté them till they are golden brown.

Saute the onions

• Then add the chopped carrots and blanched and chopped carrots, sauté till the veggie have started to cook.

Add the vegetables

Saute the vegetables

• Then add one cup daliya, sauté for one minute, then add 2 cups of water, add salt for seasoning.

• Cover and cook for 10- 15 minutes, stir once in between to ensure daliya does not stick to the pan. Cook until done!

• Serve hot with a dollop of ghee, or have with fresh curds or dry curry leaves chutney like I did.

Note:

• Daliya gives you energy and keeps you full throughout the day.
• You can even roast the daliya before adding it to the veggies.
• I added 2 cups of water for one cup of daliya; adjust the water quantity depending on the vegetables you have added.
• With green peas found in abundance everywhere in winter, add them to this preparation or any other vegetable of your choice. It adds to the flavour of the daliya.

P.S. – As luck may have it, nothing got done today. The dentists were away for a seminar, I dint call and go I should have!
I dint get what I was looking for in the material department,  I could only get some vegetables on my way back home!
Looks like I have another packed day tomorrow, so something new and quick will be cooking in my kitchen.