- 80 – 100 gms Dalia/Broken Wheat for Serving 1 Person
- 1 Small Cup Cabbage – Long Sliced
- Half Capsicum – Small Cup
- 1 Spring Onion and Leaves of It Too
- 5 – 6 French Bean – Medium Sized
- Ginger, Green Chilly Fine Chopped – Thumb Size And 3 Chillies
- 5 – 6 Garlic Cloves
- Coriander and Mint Leaves – Small Cup Chopped
- Salt and Black Pepper – As Per Tasted
- 2 ½ Sunflower or Vegetable Oil
Prep: 15 minutes
Cooking: 15 minutes
- I took around 80-100 gms of broken wheat and more than twice of its amount water to boil/cook it. First, let the water come to good boiling temperature add some salt to it. Then add Dalia to boiling water and reduce heat to medium.
- Stir it now and then so it doesn’t stick in the bottom. It approximately takes 12-15mins to cook it till all the water is soaked by Dalia. I like it to keep it in granule consistency and not like desi Dalia like soupy khichdi.
- Meanwhile, you can start chopping your vegetables and herbs. Once all water in Dalia has dried out then spread it same vessel so it doesn’t get too sticky.
- In a different pan add some oil (sunflower or vegetable oil) avoid any strongly flavoured oil. Once the oil gets heated add finely chopped ginger, garlic and green chillies as they get fired add onion.
- Saute it for a min, add hard vegetables French beans & capsicum first it will take some time to sauté them put some salt to fasten up the process and after a min add cabbage don’t overcook or make them soft you need to have a good crunch in vegetables.
- Now add cooked daliya and give it a good mix and then put a good amount of chopped coriander, mint leaves and spring onion leaves, add salt and pepper as per your taste Mix it and serve hot with some soy sauce, chilli sauce or spicy peanut butter sauce (peanut butter, sesame seeds, chilli sauce and sesame oil).
- Optional: For protein, I added some soya chunks to it you can add grilled or sauté tofu. It can also work with some soup on the side.