Healthy and Tasty Daliya Khichdi

Step 1: Boil Water for Daliya

In a pot, add 4 cups of water and place it on a side burner to boil. This hot water will be used for cooking the daliya.

Step 2: Roast Daliya

In another pot, add 1 tablespoon of ghee. Once the ghee is hot, add 1 cup of daliya (coarse broken wheat). Roast the daliya on medium flame for 4-5 minutes until it turns light pink and releases a fragrant aroma.

Step 3: Soak Daliya

Once the daliya is roasted, carefully add the 4 cups of hot water from the side burner. Add 1/2 teaspoon of salt and stir well. Turn off the gas, cover the pot, and let the daliya soak for 15-20 minutes (or up to 30 minutes if time permits). This allows the daliya to swell and cook without a pressure cooker.

Step 4: Adjust Daliya Consistency

After 30 minutes, check the daliya. It should have absorbed most of the water and be fluffy. If you prefer a softer, 'lachhi-like' consistency, add an additional 1 cup of hot water and stir. Set the daliya aside while preparing the tempering.

Step 5: Prepare Tempering Base

In a kadhai (wok), heat 1 tablespoon of ghee. Add 1/2 teaspoon of cumin seeds. Once they splutter, add 1 medium chopped onion, 2 chopped green chilies, finely chopped ginger, and a few curry leaves. Sauté lightly until the onion is translucent, but not fully browned.

Step 6: Add Vegetables and Spices

Add 1/4 cup chopped carrots, 1/4 cup chopped capsicum, and 1/4 cup chopped beans. Sauté for a minute. Then add 1 medium chopped tomato and salt to taste (only for the vegetables, as daliya already has salt). Cover and cook for 1-2 minutes to slightly soften the vegetables. Remove the lid and add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon coriander powder. Mix all the spices thoroughly with the vegetables.

Step 7: Combine Daliya and Vegetables

Add 1/4 cup frozen peas (if using fresh peas, add them earlier with the other vegetables). Now, add the soaked and cooked daliya to the kadhai with the vegetables and spices. Mix everything together gently until well combined. Cover the kadhai and let it simmer for 2-3 minutes until the daliya khichdi comes to a gentle boil and the flavors meld.

Step 8: Final Touches and Serve

After 3-4 minutes, remove the lid. The daliya khichdi should be perfectly cooked, soft, and moist. Garnish with fresh chopped coriander leaves. Turn off the gas, cover the kadhai, and let it rest for 10 minutes before serving. Serve hot.

• Always use hot water for cooking daliya to ensure a better taste and texture.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Feel free to add other vegetables like cauliflower or potatoes based on your liking.

• For a more 'upma-like' texture, use less water (e.g., 3 cups for 1 cup daliya) and skip the extra cup of water after the initial soak.

• You can add a pinch of garam masala for an extra aromatic flavor in the tempering.