Vegetable Daliya for Brunch
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Vegetable Daliya for Brunch

My day was packed today, had to get to the dentist, pick up a dress material for a function, some more errands in between and buy veggies on the way back home. On days like these I don’t like to make a full meal, a heavy brunch is perfect to get me through the day.
I always keep a pack of daliya (broken wheat) at home, it stays good for months together, it’s simple to make and can be loaded with vegetables to make it filling.
Here is the recipe:

Gauri Shirke

Ingredients

  1. 1 cup wheat Whole daliya I two hundred l cup
  2. 1 Onion large finely chopped
  3. 1 cup Carrots carrots finely chopped approx two-three
  4. 3 - 4 pods garlic minced
  5. A pinch Asafoetida of (hing)
  6. 2 chilies small green minced
  7. 1 tsp Cumin seeds (jeera)
  8. 1/2 tsp Mustard seeds (rai)
  9. 1 tbsp Olive Refined Oil / oi
  10. 1 tsp salt
  11. Coriander to garnish

Method

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    Get all the preparations done – wash and blanch the french beans, chop them and set aside. Chop the carrots, onion, make the chili-garlic paste.

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    Get all preparation done

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    Take a heavy bottom pan or non-stick pan, add oil, once the oil is hot add hing and then cumin seeds. Let the cumin splutter, then add the chili-garlic paste and sauté for half a minute.

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    Then add the chopped onions, sauté them till they are golden brown.

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    Saute the onions

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    Then add the chopped carrots and blanched and chopped carrots, sauté till the veggie have started to cook.

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    Add the vegetables

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    Saute the vegetables

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    Then add one cup daliya, sauté for one minute, then add 2 cups of water, add salt for seasoning.

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    Cover and cook for 10- 15 minutes, stir once in between to ensure daliya does not stick to the pan. Cook until done!

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    Serve hot with a dollop of ghee, or have with fresh curds or dry curry leaves chutney like I did.

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