Quick Dalia Upma Recipe – Broken Wheat & Spice Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Dalia Upma Recipe – Broken Wheat & Spice Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, healthy breakfast doesn’t have to be complicated. This Dalia Upma is my go-to when I want something warm, comforting, and ready in under 30 minutes. It’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Dalia Upma is seriously a winner. It’s quick, easy, and packed with flavor. Plus, broken wheat (dalia) is incredibly nutritious – a great way to start your day. It’s a wonderfully light yet filling breakfast that keeps you going until lunchtime. Honestly, once you try it, you’ll be hooked!

Ingredients

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

• 0.5 cup Dalia (Broken Wheat) – about 100g
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 tbsp Urad Dal (Split Black Gram)
• 2 Green Chilies, finely chopped
• 1 tsp Ginger, grated
• 1 sprig Curry Leaves
• 1 small Onion, finely chopped
• 1 Tomato, finely chopped
• 0.25 tsp Turmeric Powder
• 2 cups Water (500ml)

Ingredient Notes

Let’s talk ingredients! Dalia is a fantastic source of fiber and complex carbohydrates, making it super satisfying. It’s also really easy to digest.

When it comes to ghee, you have options! Traditionally, we use cow ghee for its flavor and health benefits. But you can use any good quality ghee you prefer. I sometimes use homemade ghee – it just adds an extra touch of love.

The tempering – that’s the mustard seeds, cumin, and urad dal – is key to the flavor. In South India, you might find a little chana dal (split chickpeas) added to the mix. Feel free to experiment! And don’t skimp on the curry leaves – they add such a lovely aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the dalia in water for about 15 minutes. This helps soften it up. Then, drain it well.
2. Now, heat the ghee in a pressure cooker over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, toss in the cumin seeds and urad dal. Sauté them for a minute or so, until they become fragrant.
4. Add the chopped green chilies, grated ginger, and curry leaves. Cook for just 30 seconds, stirring constantly. You want to release those flavors!
5. Now, add the chopped onion and tomato, along with a pinch of salt. Sauté until they soften and become translucent.
6. Stir in the turmeric powder and cook for another minute. This adds a beautiful color and a lovely earthy flavor.
7. Pour in the water and add the drained dalia. Give it a good stir and add salt to taste.
8. Close the pressure cooker lid and cook on high heat for one whistle. Then, reduce the heat to low and simmer for 5 minutes. Let the pressure release naturally – don’t force it!
9. Once the pressure is released, open the lid and fluff the cooked upma gently with a fork. Serve hot, garnished with fresh coriander leaves and a little extra ghee.

Expert Tips

• Don’t overcook the dalia! You want it to be soft but still have a little bit of texture.
• Adjust the amount of green chilies to your spice preference.
• If you don’t have a pressure cooker, you can make this in a pot. Just simmer for about 20-25 minutes, or until the dalia is cooked through, adding more water if needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil like coconut oil or olive oil.
• Gluten-Free Confirmation: Dalia (broken wheat) is gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder along with the turmeric.
• Festival Adaptations: This upma is perfect for Navratri or Vrat (fasting) if you skip the onion and garlic!

Serving Suggestions

Dalia Upma is wonderful on its own, but it’s also great with a side of yogurt or a sprinkle of sev (crispy chickpea noodles). My kids love it with a little pickle on the side.

Storage Instructions

Leftover Dalia Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

• Is Dalia Upma good for weight loss? Absolutely! Dalia is high in fiber, which keeps you feeling full and satisfied, and it’s a relatively low-calorie food.
• Can I make Dalia Upma ahead of time? You can cook the dalia ahead of time and store it in the fridge. Then, just quickly temper the spices and combine everything when you’re ready to eat.
• What is the best type of Dalia to use for Upma? You can use either the regular Dalia or the roasted Dalia. Roasted Dalia has a slightly nutty flavor and cooks a bit faster.
• Can I add vegetables to Dalia Upma? Definitely! Peas, carrots, beans, and potatoes are all great additions. Add them along with the onions and tomatoes.
• How do I adjust the consistency of the Upma? If the upma is too thick, add a little more hot water. If it’s too thin, cook it for a few more minutes, stirring constantly.

Enjoy! I hope this Dalia Upma becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!