Dalia Bhaat is one such dish that I usually prepare once in a week for lunch or dinner. It's packed with nutrients , very light to digest and incredibly tasty. I had learned it through a cookery show named Khana Khazaana by Sanjeev Kapoor and since then it was a family super hit. I was wondering why I hadn't posted this recipe yet . This recipe goes to last week of BM#31 , under Main Course .So let's start the recipe of a much awaited recipe . Yum
Recipe Source : Sanjeev Kapoor.com
1 cup Broken wheat /Dalia
1/2 cup split pigeon pea/arhar/Toor dal
2-3 green chillies, chopped
1 Onion ,chopped
1 Carrot , finely chopped
1 Green capsicum,finely chopped
1 cup Green peas
1 teaspoon Mustard seeds
1 pinch Asafetida
4-5 curry leaves
2 tablespoon Tamarind pulp
1/2 teaspoon Turmeric powder
Salt to taste
4 tablespoon clarified butter +1 tablespoon more
4 cup water or as required
Heat clarified butter in a pressure cooker , add Asefetida and mustard seeds. Add curry leaves and onion sauté 1 minute.
Add carrots, capsicum and green peas and sauté for five minutes.
Add broken wheat and Toor dal , mix well. Add three to four cups of water and bring it to boil. Add turmeric powder, tamarind pulp and salt.
Cover the lid and cook till four whistles , open when all the steam evaporates by itself.
Drizzle with a tablespoon of clarified butter .Serve hot with curd /yoghurt and pickle.
Serve-2. Cooking time -25 minutes
Note: You may add veggies of your choice.
Add water as per your desired consistency.
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