Masala Dalia Upma
Savoury broken wheat upma with vegetables, mustard seeds and curry leaves — a quick, filling breakfast made with FIBO Daliya.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 3
Method
Dry roast the daliya in a pan on low heat for 4–5 minutes, stirring, until it smells nutty. Set aside.
Heat the oil in a pressure cooker or deep pan. Add the mustard seeds; when they splutter, add the cumin seeds and curry leaves.
Add the onion, ginger and green chilli. Sauté until the onion turns soft and translucent.
Add the vegetables, tomato (if using) and turmeric. Cook for 2–3 minutes.
Add the roasted daliya and salt, and stir for a minute so everything is well mixed.
Pour in the hot water and stir. Pressure cook for 2 whistles on medium heat, or cover and simmer in a pan for 12–15 minutes until the water is absorbed and the daliya is soft.
Let the pressure release on its own. Fluff it up with a fork, add the lemon juice and garnish with coriander.
Serve hot, with curd or chutney.
Dalia upma — also called namkeen dalia — is one of the most popular ways to cook broken wheat for breakfast. Roasting FIBO Daliya first keeps the grains separate and gives the upma a lovely nutty flavour.
Tips
- Don't skip the roasting. It stops the upma from turning sticky or mushy.
- Softer or grainier: use 3 cups of water for a softer upma, or 2 cups if you like it more separate.
- Leftovers: sprinkle a little water and warm it in a pan — it tastes just as good the next morning.
Make it your own
Add a handful of roasted peanuts for crunch, or finish with a spoon of ghee and grated coconut, South Indian style.
