Dalia (Broken Wheat) Upma
Dalia Upma is a light, savoury breakfast made by pressure-cooking or simmering broken wheat with carrots, beans, peas, onion and tomato in a simple mustard seed and curry leaf tempering. The grains cook up fluffy and separate, the vegetables stay colourful, and this version uses just 2 tsp of oil for the whole pan, so it feels light without tasting dry or plain. A squeeze of lemon at the end keeps it fresh, and it can fit into a balanced diet as a wholesome morning meal or a simple tiffin option. Practical tip: dry-roast the dalia for a few minutes before cooking — this one small step gives a better, nutty aroma and helps the cooked grains stay fluffy instead of porridge-like.
Ingredients
16 itemsStep-by-Step Instructions
7 steps-
1
Step 1
Dry-roast the dalia in a pan on medium heat for 3–4 minutes, stirring continuously, until it turns slightly golden and smells nutty. Transfer it to a plate and set aside.
-
2
Step 2
Heat the oil in the same pan on medium heat. Add the mustard seeds and let them splutter for a few seconds.
-
3
Step 3
Add the curry leaves, finely grated ginger and finely chopped green chilli and fry for a few seconds until fragrant.
-
4
Step 4
Add the finely chopped onion and sauté for 3–4 minutes until soft and lightly golden.
-
5
Step 5
Add the finely diced carrot, finely chopped French beans, green peas and finely chopped tomato. Cook for 3–4 minutes, stirring often, until the tomato softens.
-
6
Step 6
Add the turmeric powder, roasted dalia, salt and water. Mix well, cover and cook on low heat for 10–12 minutes, stirring once halfway, until the dalia is tender and has absorbed the water.
-
7
Step 7
Switch off the heat and rest the upma, covered, for 5 minutes so the grains fluff up. Add the lemon juice and fresh coriander leaves, fluff gently with a fork and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
