Dalia upma is a quintessential Indian dish that comes with a blend of nourishment and deliciousness together...Enjoy this 'gift recipe' from our ancestors and pass it on to the next generation with pride..
Wash the veggies and finely chop the onion, beans, carrot and potato and keep aside.
Slit the green chilies and finely chop the coriander leaves too.
Place a kadai in the stove and turn on the flame and let it be in medium mode.
Add a cup of Dalia / Samba Rava and add it to the kadai and sprinkle a teaspoon of ghee and roast it in low flame till it turns aromatic.
Transfer it to a bowl and tip in two tablespoons of ghee and cooking oil each in the kadai again.
When it is heated, add a teaspoon of mustard seeds and when it splutters add half a teaspoon of chana dal and urad dal each.
Tip in two slit green chilies along with a pinch of asafoetida and add four or five cashews and roast till golden brown.
Finally toss over some lush green curry leaves and when it starts to sizzle, add the finely chopped onion and drop in the vegetables one by one and sprinkle the required salt with a nice stir.
Pop the lid on and let the vegetables get steamed for a while.
Approximately after five minutes, open the lid and splash in three cups of water and alter the flame to high mode.
When it comes to a boil, just lower the flame and gently add the roasted dalia into the kadai while stirring on the other hand continuously.
Pop the lid again and let it get cooked up for ten minutes approximately.
When the aroma starts wafting out from the kadai, just open the lid and give a nice stir and see to it that it has reached the right consistency and spinkle some fresh coriander leaves and top it up with a dash of ghee.
Now the lip-smacking Dalia Upma is ready to eat. Serve it hot with onion or coconut chutney accompanied with a hot sip of coffee or tea.
Serving Size 176.10
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.