Daliya Khichddi - For All Those Who are Fighting Weight ;-)

People like us who have an ongoing fight against fat keep hitting a road block because of the lack of a tasty diet food. Let me share with you the recipe of a dish which is not only low in fats but is rich in fiber and is tasty as well.

I am talking about ‘Daliya’ also known ‘Broken Wheat’ at some places it is also known as ‘laapsi’. It is usually eaten in a sweetened form but since I hate sweets I make a ‘khicchdi’ out of it. It is simple & quick to cook.

As per google, Broken wheat is also known as Bulgar wheat. Broken wheat is a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Ingredients

• Cumin Seeds – half a teaspoon
  (Alternatively you can use Mustard seeds & Curry Leaves instead of cumin seeds)
• Asafoetida (Heeng) – A pinch
• Finely chopped Onion – 1
• Small pieces of Potato – 1 (can be skipped)
• Finely chopped Tomato - 1
• A variety of vegetables like, beans, carrot, peas, cauliflower etc all finely cut.
• Coriander leaves – a small bunch
• Ginger Garlic paste – ½ teaspoon
• 1 Green Chilly finely cut (you can obviously skip this)
• Roasted Broken Wheat – 1 & ½ cup
• Oil – 1 drop
• Salt to taste
• Red Chilly powder to taste

Take a pressure cooker, pour a drop of oil and put heeng & cumin seeds. As soon as the seeds start spluttering add the onions. As the onions turn transparent add tomato, all the vegetables, ginger garlic paste, salt & the chilly powder. Let it cook for a minute & then pour the Daliya in. Again let the whole thing cook for a minute or so.

Add water in it, the water should be such that the whole thing is submerged in it and there is about an inch of water above the whole thing. Close the lid & cook on full flame. As the first whistle blows slow down the gas and after around 5-6 minutes close the gas.

As the steam is out take the thing out and garnish it with coriander powder.

I usually have it with curd or green chutney. The whole process takes 15-20 mins but it tastes tasty and still is very light.

This is my favorite dish on days when I want to keep it light :-)

TIP : It is better that you roast the daliya and store it. This not only saves time later but also avoids it from getting spoiled.