Initially, I used to run away from daliya. It looked so sad and boring. Going by the saying, “appearance is always deceptive,” thought of giving this talked about dish a try. And they say, ‘Rest is history.”
My way of making this dish is very simple. Let’s head directly to the recipe.
Ingredients:
- Oil: 1 tbsp
- Patanjali multigrain daliya: 1 katori/bowl
- Chilies: 2
- Hing: ½ tsp
- Jeera: 1 tsp
Method:
- Heat oil in a cooker.
- Add hing and jeera.
- Then add green chilies.
- Add daliya and roast it on medium flame.
- Add water and salt, and cover with the lid.
- Let it give 6-8 whistles as the multigrain daliya variant has bajra and moong. It is better to add ample amounts of water for them to cook (I add 2 n 1/2 cups for 1 cup of daliya).
- Sprinkle some finely cut coriander.
- Serve it with a dash of ghee.
Nutrition: My recurring suggestion “don’t count calories, count nutrition.” This so-called boring dish is rich in dietary fiber, potassium, proteins, iron, magnesium, calcium, Vit B6, carbohydrates, etc. It is good to have this as a part of your breakfast or dinner.
ExperimentwithSam 