Monday, December 23, 2013

Daliya Upma / Savory Bulgar with vegetables

Bulgar / broken wheat or daliya eaten in any form makes for a wholesome meal. It is a good source of fiber, iron and Vitamin B-6 and is believed to help in regulating sugar levels. At home, my mother makes daliya just like an upma. It is very easy to over cook or under cook daliya leaving a disgruntled eater behind. I wasn't fond of this upma also and hence did not try it out too often but the few times I attempted turned out to be an overcooked mass. But recently after making this a few times I did manage to make a good upma. I do think the Bulgar / Daliya upma tastes good with a few vegetables in it. Of course, it does give me the additional satisfaction that we increased our day's intake of vegetables.

Daliya - 1 cup
Onion - 1, large
Tomato - 1
Carrot, diced - 1/4 cup
Green Beans, chopped - 1/4 cup
Green Peas - 1/4 cup
Mustard seeds
Curry leaves - 5 to 6
Coriander leaves, chopped - 1 tbsp
Green chilli - 3
Coconut, grated - 2 tbsp
Oil - 2 tbsp
Salt as per taste
Chop the onions and green chillies and keep aside.
Heat a kadhai and add the oil. When the oil is hot add the mustard seeds and let it splutter. Once spluttered add the chopped onions, chillies and curry leaves. Saute till the onions are light golden in color and then add the chopped tomato and saute again. After a minute add the chopped vegetables and stir on low heat. Season with salt and mix well. Add half a cup of water and cook till the vegetables are done and the water absorbed. Add 3 cups of water and give it one boil on high heat. Check for salt and adjust as required. Keep the heat on low and add the daliya in a steady stream stirring all the while. Cover the daliya with a lid for 5 minutes and let cook. Parallely keep an extra cup of water to warm, in case the daliya upma dries up and more water needs to be added. Take the lid off the kadhai and stir it occasionally so it does not catch the bottom. If the water is drying up then add the warm water little by little to cook the daliya. When done, stir in the grated coconut and chopped coriander leaves. Bring it all together in the center, and take off the heat. Cover with a lid for at least 5 minutes, after that take the lid off and fluff the upma before serving.

When serving add some more grated coconut and chopped coriander on the upma. Serve hot.

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