While the north Indians bring with them their dalia khichdi, the south Indians can boast about the dalia upma. Roasted dalia or lapsi creates a hearty breakfast enriched with vegetables and subtle spices.
Servings - 2
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 15 mins
- 1/2 cup Master Cook dalia/lapsi
- 1 tbsp oil
- 1 tsp Master Cook cumin seeds
- 1 tsp Master Cook mustard seeds
- 1 tbsp cashews
- 1 tbsp peanuts
- 1/2 onion, finely chopped
- 1 chilli, finely chopped
- 1/4 cup green peas
- 1/4 cup carrots, finely chopped
- 1/4 cup beans, finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- Salt to taste
- 1 cup water
- 1 tsp lemon juice
- Chopped coriander for garnish
|Amount per serving|
|% Daily Value*|
|Total Fat 12.2g||16%|
|Saturated Fat 1.7g||8%|
|Total Carbohydrate 18.5g||7%|
|Dietary Fiber 5.9g||21%|
|Total Sugars 3.8g|
|Vitamin D 0mcg||0%|
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- Roast dalia in a pan and set aside.
- Heat oil in a pressure cooker and roast mustard and cumin seeds.
- Add cashews and peanuts to this and brown them.
- Add onions and chillies and cook until lightly browned.
- Throw in all the vegetables and cook for a few minutes.
- Add the roasted dalia, red chilli powder and turmeric powder. Season with salt.
- Add water, stir, taste and adjust the seasoning. Cover and let cook on a medium flame for 1 whistle.
- Let the steam dissipate naturally. Open the cooker and fluff the dalia.
- Squeeze some lemon juice onto it and garnish with coriander.
- Serve hot with yogurt.