Vegetable Daliya

Method

1. 1

   Dry-roast 1 cup Swastik Daliya in the pressure cooker on low heat for 4–5 minutes, stirring continuously, until it smells nutty and turns a shade darker. Transfer to a plate.

2. 2

   Heat the ghee in the same cooker. Add Swastik Cumin Seeds and let them crackle.

3. 3

   Add the onion, green chilli and ginger and sauté for 3 minutes until the onion is soft.

4. 4

   Add the tomato and cook for 2 minutes. Add Swastik Turmeric Powder, Swastik Red Chilli Powder and Swastik Coriander Powder and stir for 30 seconds.

5. 5

   Add the mixed vegetables and salt and cook for 2 minutes.

6. 6

   Add the roasted daliya and mix well so every grain is coated with the masala.

7. 7

   Pour in 3 cups hot water, stir, close the lid and pressure-cook for 3 whistles on medium heat. Let the pressure release naturally.

8. 8

   Open the cooker and stir — if the daliya is too thick, add a little hot water and simmer for a minute. Finish with a squeeze of lemon and chopped coriander, and serve hot with curd or pickle.

• #breakfast
• #healthy