Turmeric and lemon Dalia is a fantastic choice for any meal—breakfast, lunch, or dinner—and you can prepare it in less than 30 minutes, which is perfect for those busy days.
If you want to switch things up, you can use quinoa instead of dalia (cracked wheat), or try brown rice or millets for a different twist. The dish is packed with peanuts and cashews for that satisfying crunch and healthy fats, plus the green peas add a nice touch of sweetness.
Feel free to toss in other veggies you like, such as crunchy green beans, sweet carrots, edamame, colorful bell peppers, or hyacinth beans. It’s super flexible, so you can customize it to match your taste or whatever you have on hand!
Yield: 2 adult servings
Total time: 30 minutes
Ingredients:
Dalia – 1 cup, cooked
Ghee – 1 tbsp
Cooking oil – 1 tbsp
Peanuts – 2 tbsp
Cashews – 8 to 10
Mustard seeds – 1/4 tsp
Grated ginger – 1/4 tsp
a few curry leaves
Green chilies – 1, slit into half
Red onion – 1 small, chopped
Turmeric powder – 1/4 tsp
Frozen green peas – 1/2 cup
Grated coconut – 2 tbsp
Chopped cilantro/coriander leaves – 2 tbsp
Juice of half a lemon
Salt to taste
Method:
- Heat ghee and oil in a medium-sized pan on medium heat.
- Add peanuts and cashews, and fry them until golden brown.
- Add mustard seeds and allow them to pop.
- Add grated ginger, curry leaves, and green chilies, and sauté for a couple of seconds.
- Add chopped onion, turmeric and salt, and sauté until onion translucent on low heat.
- Add frozen peas, sauté and cover and cook on low heat until they are tender. Sprinkle some water over it if you think it needs some before covering.
- Transfer cooked dalia and grated coconut into the pan, and combine well.
- Turn off heat, and add cilantro and lemon juice. Gently combine and serve with pickles or yogurt. Enjoy!
Watch this recipe on YouTube:
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