Beetroot Daliya Upma – Nutritious & Colorful Indian Breakfast

Beetroot Daliya



🥣 Ingredients

🌾 Daliya (Broken Wheat) – 1 cup
🌷 Beetroot (finely chopped) – 1 cup
🧅 Onion (finely chopped) – 1 cup
🥕 Carrot (finely chopped) – ½ cup
🌿 Green Peas – ½ cup
🫑 Capsicum (finely chopped) – ½ cup
🌱 French Beans (finely chopped) – ½ cup
🧂 Salt – 1 tsp or as per taste
🌰 Mustard Seeds – 1 tsp
🍃 Curry Leaves – 2 sprigs
🌶️ Green Chilies (finely chopped) – 1 tsp
🛢️ Oil – 2 tbsp
🍋 Lime Juice – 2 tbsp
🌿 Coriander Leaves – for garnishing

🥣 Step-by-Step Method for Beetroot Daliya Upma

🔸 1. Roast the Daliya

  • In a pressure cooker, dry roast the daliya on medium flame.

  • Roast until it changes color slightly and a nutty aroma starts coming out.

🔸 2. Cook the Daliya

  • Add 2 cups of water and ¾ tsp salt to the roasted daliya.

  • Close the lid and pressure cook for 3 whistles.

  • Allow the pressure to release naturally.

🔸 3. Prepare the Tempering

  • Heat oil in a kadhai.

  • Add mustard seeds, curry leaves, and green chilies.

  • Sauté for about 15 seconds until the seeds splutter and the aroma rises.

🔸 4. Sauté the Vegetables

  • Add finely chopped onions and sauté until translucent.

  • Then add beetroot, green peas, carrot, capsicum, and beans.

  • Sprinkle ½ tsp salt and mix well.

  • Lower the flame, cover, and cook until beetroot turns soft.

🔸 5. Combine Daliya and Vegetables

  • Add the boiled daliya to the cooked vegetables.

  • Mix everything thoroughly so the flavors blend nicely.

  • Cover and cook for 2 more minutes to let the daliya absorb the vegetable flavors.

🔸 6. Finish and Serve

  • Add 2 tbsp lime juice and mix gently.

  • Garnish with fresh coriander leaves 🌿.

  • Serve hot and fresh for a wholesome, colorful meal! 🍽️



Comments

Post a Comment

Popular posts from this blog

Kuttu Ka Cheela | Falahari Cheela | Buckwheat Cheela (Chilla)

Image
Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat chee...
Read more

Quick Easy and Healthy Makhana Chana Crunch | मखाना चना क्रंच

Image
Makhana Chana Crunch Ingredients: Lotus Seeds (Makhana) - 1 cup Peanuts - 2 tbsp Roasted Chana - 1/2 cup Desi Ghee - 2 tsp Mustard Seeds - 1/2 tsp Green Chilli - 1 (Slit into 2) Turmeric powder - 1/4 tsp Salt - 1/2 tsp Black Pepper Powder - 1/4 tsp Method: 🔥 Step 1: Heat the Ghee Add 1–2 tsp of ghee 🧈 to a preheated pan. 🌱 Step 2: Temper the Mustard Seeds Add mustard seeds (🌿) and let them splutter to release their aroma. 🌶️ Step 3: Add Green Chili Toss in chopped green chili 🌶️ and sauté for about a minute. 🥜 Step 4: Add Peanuts and Chana Add peanuts 🥜, roasted chana (bhuna chana), and a pinch of turmeric powder ✨. Stir well and roast for 2–3 minutes. 🦊 Step 5: Stir in the Makhana Add makhana (fox nuts) 🍥 and continue stirring for another 2–3 minutes until they turn crisp. 🧂 Step 6: Season Sprinkle salt 🧂 and black pepper ⚫ to taste. Mix everything nicely. ✅ Step 7: Ready to Serve Your Super Crunchy Makhana Chana Crunch is ready! 😋...
Read more

मखाना रेवड़ी | Makhana Revdi - Makhana Peanut Til Jaggery Caramel

Image
Makhana Revdi Ingredients: Makhana / Lotus seeds - 100 gm Peanuts - 1/2 cup Sesame seeds /Til - 1/2 cup Jaggery - 200 gm Desi ghee - 1 tsp Cardamom powder - 1 tsp Dry ginger powder - 1/2 tsp Black pepper powder - 1/2 tsp Baking Soda - a pinch Method: 1. Roast makhana in a pan on medium heat till they turn light brown and crispy 2. Take them out and let them cool 3. Roast peanuts on low flame till they turn light brown 4. Let them cool a bit and then rub between your palms to remove the peels 5. Coarsely grind the peanuts using mortar and pestle 6. Dry roast sesame seeds on low flame till they turn light golden 7. Take them out and let them cool 8. Cut jaggery into small pieces and put it to a pan  9. Cook on a low flame and add 4 tbsp water to make syrup 10. Keep stirring it or it will get burnt and taste bitter 11. Add cardamom powder, black pepper powder, ginger powder and mix 12. Add desi ghee to give a nice shine 13. Now add a pinch of baking soda to make them crispy 14. To che...
Read more