Lemony Dalia Soup (Cracked Wheat Soup with Lemongrass)

 

          Dalia or cracked wheat is often had as a khichdi or upma. How about having it in a soup form? Do try it. It tastes just yummy. I added few stalks of lemongrass for a lemony flavor. You may also add kaffir lemon leaves instead. It imparts a nice lemony flavor to the soup. So check out the step by step pictorial recipe to prepare this one pot meal.

          Dalia or cracked wheat is very nutritious and wholesome. So a simple bowl of Dalia Soup is enough to keep you satiated for a long time.

         The recipe is very simple and can be had anytime of the day or whenever you have those short hunger pangs. The consistency can be adjusted accordingly and is light on the tummy. 

         Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

• 1/3 cup Dalia, soaked overnight
• 1 tsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 green chili, chopped
• salt to taste
• 1/4 tsp. pepper powder 
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 2-3 lemongrass (only the white portion), bruised
• 2-cups water / stock
• 1 tbsp. lemon juice or to taste
• 1 tbsp. coriander leaves to garnish

       

          Heat oil in a pan and sauté the onion, ginger, garlic and green chili till they turn translucent.

          Add the soaked dalia, all the dry spices, lemongrass and 1 cup water.

          Pressure cook for 2-3 whistles.

          When cool, discard the lemongrass and blend into a puree. 

          Transfer to the pan and add another 2 cups of water. Adjust the consistency accordingly.

          Heat through and add lemon juice. Garnish with coriander leaves. 

          Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

Heat oil in a pan & sauté the onion, ginger, garlic & green chili till they turn translucent.

 Add the soaked dalia, 1 cup water, all the dry spices, 

                      lemongrass and 1 cup water.

                     Pressure cook for 2-3 whistles.

When cool, discard the lemongrass and blend into a puree. Transfer to the pan and add another 2 cups of water. Adjust the consistency accordingly.

                     Heat through and add lemon juice. 

                     Garnish with coriander leaves.

Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

Dalia Vegetable Khichdi (Broken Wheat Veggie Porridge)

 

            Looking for a quick meal that is both healthy and nutritious? Then try out this Khichdi (Porridge) prepared with Dalia (broken wheat) & roasted moong dal. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with pickles, papad or raita. Vegetables, may or may not be added. Apart from the veggies I have used in this recipe, you can add capsicum, cauliflower, tomatoes, etc. 

          This khichdi can be served as an evening snack or after school snack. Choice is yours. It is great for young and old alike as it gets easily digested. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/2 cup dalia, soaked overnight
• 1/4 cup moong dal (split green gram lentil), soaked overnight
• 3 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies. chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/4 cup French beans, chopped
• 1/4 cup carrots, chopped
• 1/4 cup green peas
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped

         Pressure cook the soaked dalia and moong dal in 3 cups water for 5-6 whistles.

         Heat oil and ghee in a pan. Temper with mustard seeds, cumin seeds and dry red chili. Sauté for a few seconds.

         Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Sauté till they turn light brown.

         Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder and coriander powder. Sprinkle some water and cook, covered, till the veggies are soft.

         Then add the cooked dalia and salt to taste. Mix well and adjust the consistency. Simmer for 2-3 minutes. 

         Garnish with coriander leaves and serve hot with pickle, raita or papad for a great comfort meal. 

         

                   Soak the dalia and the moong dal overnight.

 Pressure cook the soaked dalia & moong dal in 3 cups water for 5-6 whistles.

Heat oil & ghee in a pan. Temper with mustard seeds, cumin seeds & dry red chili. Sauté for a few seconds.

Add the onion, ginger, garlic, green chilies, asafoetida & curry leaves. Sauté till they turn light brown.

Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder & coriander powder. Sprinkle some water & cook, covered, till the veggies are soft.

Then add the cooked dalia & salt to taste. Mix well & adjust the consistency. Simmer for 2-3 minutes. 

                    When done, garnish with coriander leaves.

         

            Serve hot with pickle, raita or papad for a great comfort meal.