Last Updated on 2 months by Neha Deshmukh

Dalia Recipe – Quick Broken Wheat Porridge with Spices

Introduction

Okay, let’s be real – mornings can be chaotic. But a warm, comforting bowl of dalia? That’s a little slice of peace, right? I remember when I first started making this for my family; it was a total game-changer. It’s quick, healthy, and surprisingly flavorful. This isn’t your grandma’s bland porridge, I promise! This spiced dalia recipe is a hug in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This dalia recipe is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy weeknights or a quick breakfast. It’s incredibly nourishing, packed with fiber and goodness. And the best part? The warm spices give it a delicious, comforting flavor that’s uniquely Indian. It’s a fantastic way to start your day or enjoy a light, satisfying meal.

Ingredients

Here’s what you’ll need to make this delicious dalia:

• 0.5 cup Dalia | Broken (Cracked) Wheat (approx. 100g)
• 1 whole Onion (medium-sized, approx. 150g)
• 1 whole Tomato (medium-sized, approx. 120g)
• 2 whole Green chilies (adjust to your spice preference)
• 0.5 tbsp Ginger-Garlic paste (approx. 15g)
• 0.25 tbsp Garam Masala (approx. 5g)
• 0.5 tbsp Red chili powder (approx. 5g)
• 0.25 tbsp Turmeric powder (approx. 2.5g)
• 2 tbsp Oil (any cooking oil)
• 1 tbsp Coriander leaves (fresh, chopped, for garnish)
• 2 cups Water (500ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Dalia (Broken Wheat) Varieties – Regional Differences

You’ll find different types of dalia. The most common are bajra dalia (pearl millet) and gehun dalia (wheat). I usually use gehun dalia for this recipe, as it has a milder flavor.

The Importance of Garam Masala in Indian Cooking

Garam masala isn’t just a spice blend; it’s the heart of many Indian dishes! Every family has their own secret recipe, but it generally includes warming spices like cinnamon, cardamom, and cloves.

Using Fresh vs. Ground Turmeric

Fresh turmeric root is amazing if you can get it! But ground turmeric works perfectly well. Just remember that ground turmeric is more potent, so adjust accordingly.

Onion & Chili – Adjusting Spice Levels

Don’t be afraid to adjust the amount of green chilies to suit your taste. If you like it mild, remove the seeds. For extra heat, leave them in!

Oil Choice – Traditional vs. Modern Options

Traditionally, ghee (clarified butter) is used for a richer flavor. But any cooking oil – vegetable, canola, or even olive oil – will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dalia: First, give the dalia a good wash. Then, soak it in water for about 15-20 minutes. This helps it cook faster and become nice and soft.
2. Sauté the Aromatics: Heat the oil in a pressure cooker over medium heat. Add the chopped onion and sauté until it turns translucent and slightly golden.
3. Build the Flavor: Add the chopped tomato and green chilies. Cook until the tomatoes soften and become mushy.
4. Ginger-Garlic Magic: Stir in the ginger-garlic paste and cook for a minute or two until you can smell that wonderful aroma.
5. Spice it Up: Add the water, red chili powder, turmeric powder, garam masala, and salt. Bring the mixture to a boil.
6. Pressure Cook: Drain the soaked dalia and add it to the pressure cooker. Close the lid and pressure cook for 2 whistles.
7. Fluff & Garnish: Once the pressure has released naturally, open the cooker and gently fluff the dalia with a fork. Garnish with fresh coriander leaves.
8. Serve & Enjoy: Serve warm!

Expert Tips

A few little secrets to make your dalia even better:

Soaking Time for Dalia – Achieving the Perfect Texture

Don’t skip the soaking! It really does make a difference. If you’re short on time, even 10 minutes of soaking is better than none.

Pressure Cooking – Tips for Fluffy Dalia

Make sure to let the pressure release naturally. This prevents the dalia from becoming mushy.

Adjusting Water Levels for Desired Consistency

If you prefer a thicker porridge, use slightly less water. For a thinner consistency, add a little more. It’s all about personal preference!

Variations

Want to switch things up? Here are a few ideas:

Vegan Dalia Recipe

Simply use oil instead of ghee. It’s just as delicious!

Gluten-Free Considerations for Dalia

Dalia made from wheat is not gluten-free. If you need a gluten-free option, use bajra dalia (pearl millet).

Spice Level Adjustments – Mild to Spicy

Reduce or omit the green chilies and red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations – Dalia for Makar Sankranti/Lohri

During Makar Sankranti or Lohri, you can add a spoonful of sesame seeds and jaggery to the dalia for a traditional touch. My aunt always makes it this way!

Serving Suggestions

Dalia is delicious on its own, but it’s even better with some accompaniments. Try it with:

• Peanut chutney
• Vada
• A dollop of yogurt
• A side of pickle

Storage Instructions

Leftover dalia can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.

FAQs

Let’s answer some common questions:

What is Dalia and is it healthy?

Dalia, or broken wheat, is a whole grain that’s incredibly nutritious. It’s a good source of fiber, protein, and essential nutrients. It’s great for digestion and keeps you feeling full for longer.

Can I make Dalia in an Instant Pot?

Yes, absolutely! Use the same ingredients and instructions, but cook on high pressure for 6-8 minutes, followed by a natural pressure release.

How do I adjust the consistency of the Dalia porridge?

Add more water for a thinner consistency, or cook for a few more minutes (without the lid) to thicken it up.

What can I serve with Dalia for a complete meal?

Peanut chutney, vada, yogurt, or a side of your favorite vegetable curry all pair beautifully with dalia.

Can I use a different type of oil for this recipe?

Definitely! Feel free to use any cooking oil you prefer – vegetable, canola, olive oil, or even ghee for a richer flavor.