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Daliya, jo ki cracked wheat ya bulgur bhi kehte hain, ek poshtik aur versatile aahar hai jo aksar Indian khane mein istemal hota hai. Iska banaavat puri gehu ki daane ko saaf kiya, bhun kar chhidka hua hota hai, jisse yeh ek poshtik aur jaldi pakne wala anuvanshik bhojan ban jata hai.
Daliya tayyar karne ke liye, sabse pehle ise thande paani se dho kar kitanu ko hataya jata hai. Ek kadai mein thoda ghee ya tel garam karein, aur usme jeera aur sarson ke beej daal kar unhe sizzle hone de. Adhik swaad ke liye kuch kata hua pyaaz, adrak, aur hari mirch bhi dalein.
Jab pyaaz sunehra hone lage, kati hui sabziyan jaise ki gajar, matar, aur beans daal dein. Unhe kuch minute tak bhunein jab tak woh halka naram na ho jayein. Ab dhoi hui daliya ko kadai mein daal kar sabziyon ke saath milaye aur kuch minute tak bhunein taki iska nutty swaad aur badhe.
Bhunne ke baad, daliya aur paani ko 1:2 anupaat mein milaye, yaani agar aapne ek cup daliya liya hai toh usme do cup paani dalein. Namak, haldi, aur dhaniya powder se swaad dein. Mixture ko ubaalne dein, phir aanch kam karke kadai ko dhak dein aur lagbhag 15-20 minute tak pakne dein jab tak daliya pak jaye aur paani sookh jaye.
Jab daliya pak jaye, ek fork se use alag alag kar dein. Taza dhaniya patta aur ek nimbu ka ras daal kar sajayein. Daliya ko ek poshtik nashta, halka bhojan, ya apne mukhya bhojan ke saath ek side dish ke roop mein bhi khaya ja sakta hai. Iske uch vasa aur fiber content se pet saaf rehta hai aur vajan ko bhi niyantrit karta hai, saath hi lambe samay tak urja pradaan karta hai.
| NO | Samagri (Daliya recipe Ingredients) |
|---|---|
| 1. | 1 cup daliya (broken wheat) |
| 2. | 1/2 cup moong dal (split yellow lentils) |
| 3. | 1 teaspoon ghee (clarified butter) |
| 4. | 1/2 teaspoon jeera (cumin seeds) |
| 5. | 1/4 teaspoon hing (asafoetida) |
| 6. | 1 teaspoon adrak lehsun ka paste (ginger garlic paste) |
| 7. | 1 medium pyaaz (onion), chopped |
| 8. | 1 medium tamatar (tomato), chopped |
| 9. | 1/2 cup mix sabziyan (mixed vegetables) – like carrots, peas, beans |
| 10. | 1/2 teaspoon haldi (turmeric) |
| 11. | 1 teaspoon lal mirch (red chili powder) |
| 12. | Namak (salt) to taste |
| 13. | 4 cups paani (water) |
| 14. | Dhaniya patta (coriander leaves) for garnishing |
| NO | Hindi |
|---|---|
| 1. | Daliya aur moong dal ko ache se dhokar, ek bowl mein bhigokar rakhein, kam se kam 30 minutes tak. |
| 2. | Ek pressure cooker mein ghee garam karein aur jeera, hing dalein. Jeera splutter hone par adrak lehsun ka paste daalein aur sauté karein. |
| 3. | Ab pyaaz ko golden brown hone tak bhunein. Tamatar dalein aur thoda sa bhunein. |
| 4. | Sabziyan, haldi, lal mirch, aur namak dalein. Mix karein aur 2-3 minutes tak sauté karein. |
| 5. | Ab bhige hue daliya aur moong dal dalein. Paani dalein aur ache se mix karein. |
| 6. | Pressure cooker ko band karein aur daliya ko 2-3 whistles tak pakne dein. |
| 7. | Jab pressure cooker khule, dhaniya patta daalkar serve karein. |
| 8. | Daliya Khichdi taiyaar hai! Isse garama garam serve karein aur swadisht khana ka aanand uthayein. Ismein aur bhi twist dalne ke liye, aap apni pasand ki masale aur tadka daal sakte hain. Enjoy your healthy and delicious meal! |
Apne bhojan mein daliya ko shamil karna ek swaadisht tareeka hai apni poshtik maatra ko badhane ka. Iski prilakshanayata aapko alag alag sabziyon aur masalon ke saath khelne ki anumati deta hai, jo isse ek santusht aur poshtik vikalp banata hai aapke bhojan mein. Chahe aap din ki shuruaat swasth tareeke se karna chahte hain ya fir poshtik bhojan ka anand lena chahte hain, daliya ek uttam vikalp hai.
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