A one pot Warming Recipe for the Winters
The suggested amount is sufficient for two people with decent appetites :).I had it all myself.
- 3 Green chillies sliced lengthwise
- a Thumbnail sized piece of ginger finely diced
- One onion diced
- 5 black pepper (use more if you like it spicier. In fact black peppers act more like landmines, compared to red chilli, which is more of a poison gas)
- One cup broken wheat (daliya)
- One cup dal (I used Toor/Tuvar/Arhar Dal, feel free to use any)
- Half Teaspoon of Jeera (cumin)
- Half a teaspoon of turmeric (haldi)
- A little bit of heeng
- Half a teaspoon of salt (or according to taste)
Heat a small amount of oil in a vessel (I used a pressure cooker, so all the cooking is in that). Use oil according to your habits. With too less oil there would be chances of the ingredients getting singed.
When the oil is hot, add the jeera. Then the black peppers and heeng. A moment later add the green chillies and the diced ginger. After you see that the oil has all these flavors (typically a few minutes), add in the diced onion.
Fry this for a while. When the onion pieces are no longer crunchy add half a teaspoon of haldi and the heeng. Fry all this for a while, till the onions get brown. Then add in the dalia and the dal.
Fry all this for a while. Keep stirring, till you feel enough is enough. Then add water. How much water depends on how you want the final consistency and the vessel you are using to cook. Here is the decision point in your path. Do you want it to be like a biryani, or, a khichdi meant for a convalescing prince. I used a pressure cooker and added 5 cups (use the same cups for the main stuff and the water, till you can eyeball
it). I kept the flame at high till one whistle then brought the flame to medium. Next whistle, I shut the flame. It gave me a consitency of toothpaste when mashed.
What do you think of the name Daldalia for this dish, as the final consistency is very similar to a slimy Daldal (swamp).
I added some boiled eggs on top of the Daldaliya, for added measure. This is a high protein, fibre dish which is great for heating you up in the winters.
And tell me how it tasted, if you decide to cook it.
I had hit upon a similar recipe..with the difference that I did not use hing, rather more of caramelized onions- as I like that taste. I added some fried peanuts, and some kishmis too. You may also add a bunch of coriander (dhania) patta – for the winter months, for a refreshingly different flavor. I will try your hing variety- I think it’ll be ‘wow’!
hey sure try it out. Heeng is a antidote for the high ‘gas’ in arhar dal ;). I will try out with coriander as well next time
Oh god, this appears awesome! Feels like you put a whole lot of work into it…it seems amazing! I like the entire recipe! I am definitely bookmarking your site!