Recipe- Healthy And Simple Bulgur Wheat Daliya

Vegetarian Bulgur Porridge or Daliya is a healthy, simple and vegan breakfast recipe which is full of fiber and veggies. This is a recipe that will leave you feeling full, and will keep you energised throughout the day. It contains simple ingredients, is full of flavour, and is made in the pressure cooker.

Bulgur porridge or Daliya, as many people know it, has a lot of nutritional properties and is a whole wheat product which results in positive effects on our metabolism rate. Besides the fact that it is very healthy and delicious, I have a personal attachment to this dish. This is a family story about my parents and of course about food. My dad loves food and loves it like he loves all of us, passionately. But he’s a picky eater and only wants the “good” food. You know what I mean? He loves chicken makhani and the aloo tikki and the Sunday pakodas but he hates regular food. The stuff that regular people like you and I eat as a part of our routine and the kinds that may come across as “boring” to many people like my dad.

Ingredients

1 tbsp Olive Oil
1 Green Chilli chopped
1 Onion small , finely chopped
1 tsp Ginger Garlic Paste
1 Tomato small , finely chopped
1 cup Vegetables chopped - (I used mushrooms, beans, broccoli, capsicum)
1 tsp Chili powder Red
1/2 tsp Turmeric
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 cup Wheat Broken or Daliya
Salt to taste
3/4 cup Water

Method

* In a pressure cooker, heat olive oil, and add green chillies, onions and ginger garlic paste to it.

* Saute for a few minutes till onions are pinkish in color and add tomatoes.

* Once the tomatoes are partially cooked and start breaking down, add the rest of the vegetables and spices.

* Cook for 2-3 minutes and add the daliya. Dry roast this mixture for 2-3 minutes, add water and salt and put the lid and weight on the pressure cooker.

* Let this cook for 15 minutes. The pressure cooker should give out 3-4 whistles.

* Let the steam out naturally from the cooker and serve hot. Tastes best with curd.