Dalia Pulao
Indian
Easy
Main Course
Healthy Dalia Pulao Recipe: Quick & Nutritious Indian Breakfast
Dalia Pulao
30 mins
Cooking Time
Easy
Difficulty
12
Ingredients
Vegan
Diet
Dalia pulao recipe is a simple, hearty dish that never gets old. Broken wheat is essentially whole wheat that's been cracked into smaller pieces. It cooks more quickly than most grains and has a good earthy taste. When combined with fresh vegetables and a handful of common spices, it transforms into a hearty and delicious pulao.
To make this dalia recipe, the broken wheat is first lightly roasted in oil to deepen the flavour, then set aside. You can definitely skip this step, but roasting gives a nice nutty aroma and non-sticky texture. Add onions, green chillies, and curry leaves in the same cooker and add tomatoes and your choice of vegetables. Add water, place the dalia back in, and pressure cook for a few whistles.
This dalia pulao recipe can be easily incorporated into the daily diet, either as a morning meal, a lunch, or a light dinner. It's gentle on the gut, high in fibre, and keeps you full for longer. Prep the vegetables in advance for quick cooking on those busy days. If you have any leftovers, just refrigerate them in an airtight container for up to two days and reheat with a splash of water.
Ingredients
UNITSIngredients
½ cupDalia / Broken Wheat
1 cupMixed Vegetables, chopped (French beans, carrots, capsicum)
1 smallOnion, chopped
1 smallTomato, chopped
2–3Green Chillies, slit
5–6Curry Leaves
2 cupsWater
3 tspOil
1 tspCumin Seeds
½ tbspLime Juice
A handfulCoriander Leaves, chopped
To tasteSalt
Congress Kadlekai Recipe: Make Bengaluru-Style Spicy Masala Peanuts At Home
A famous Bengaluru snack, Congress kadlekai recipe is a mixture of roasted split peanuts, crisp curry leaves and a blend of spices. These masala peanuts are a common sight in local bakeries. For that distinctive savoury kick, the peanuts are roasted until crisp and then tossed with chilli powder, turmeric and hing. The key to a delicious Congress kadlekai recipe is finding the perfect balance between the nutty flavour of the peanuts and the spicy seasoning. The earthy aroma of curry leaves, the mild heat of black pepper and the punch of red chilli powder make this snack irresistible. To prevent the spices from turning bitter, cook them briefly over a low heat so they coat the peanuts evenly. For a touch of sweetness to balance the heat, add a pinch of sugar, though this is entirely optional. No deep-frying is necessary for this simple, homemade recipe. Once the peanuts are roasted and peeled, the seasoning takes just a few minutes to prepare. Serve these crunchy peanuts with filter coffee or tea, keep a jar handy for guests, or use them as a crunchy garnish for Karnataka-style churumuri and other chaats.15 minseasy
Navratri 2026 Is Sorted For Snacking With This Farali Poha Recipe
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Pudina Thogayal Recipe: Classic South Indian Mint Chutney For Rice & Snacks
Pudina thogayal is a true gem in the realm of South Indian cuisine: a vibrant, earthy, and fragrant chutney made by blending fresh mint leaves with roasted lentils, coconut, and a dash of spices. Thogayal stands out from regular chutneys with its thicker, punchier texture, making it perfect for mixing with hot rice and ghee. But don’t stop there. It’s also delicious spread on dosa, idli, or even a sandwich. The combination of urad dal and chana dal adds a nutty depth to this thogayal recipe, while tamarind introduces a subtle tang and red chillies provide the perfect kick. Mint (pudina) is a beloved herb in South Indian homes, particularly in Tamil Nadu, cherished for its refreshing qualities and delightful fragrance. This thogayal recipe is super easy to whip up and a wonderful way to make the most of a big bunch of mint. Enjoy it alongside simple curd rice on a warm afternoon or as a delightful side for more elaborate weekend meals. For those who adore bold South Indian flavours and anyone on the hunt for a new, delicious condiment, pudina thogayal is a must-have in your meal.20 minseasy
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Spoon the dalia pulao into a deep plate and gently pat it into a slight mound at the centre for a neat presentation.
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Pairing Instructions
Pairing Instructions
Serve it with a chilled bowl of plain curd or raita, a side of pickle and papad for a complete meal.
Garnishing Instructions
Garnishing Instructions
Sprinkle a handful of freshly chopped coriander leaves and put a wedge of lime on the side.
Medium or coarse broken wheat works best. Fine dalia can become mushy, while medium or coarse dalia yields light, fluffy pulao.
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