Vegetable Dalia (Broken Wheat Porridge)

Instructions

1. 1Place the 1 cup of Dalia (broken wheat) in a dry, medium-sized skillet. Heat the skillet over medium heat (176.7°C / 175°C). Stir the Dalia constantly for 2 to 3 minutes until it smells lightly toasted. Remove the skillet from the heat and set the toasted Dalia aside.
2. 2Heat the 2 tablespoons of vegetable oil in a 3000 ml pressure cooker or a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 1 teaspoon of mustard seeds and the 1/2 teaspoon of cumin seeds. Cook for 30 seconds until the seeds splutter and become fragrant.
3. 3Add the 1/2 cup of chopped onion and the 1 teaspoon of chopped green chilies to the pot. Cook, stirring often, for 3 to 4 minutes until the onions are soft and slightly see-through.
4. 4Add the 1 cup of mixed vegetables (carrots, peas, beans, potatoes) and the 1/4 teaspoon of turmeric powder to the pot. Stir everything together and cook for 2 to 3 minutes, stirring occasionally, until the vegetables are slightly softened.
5. 5Add the 1 cup of roasted Dalia (broken wheat), the 3 cups of water, and the 1 teaspoon of salt to the pot. Stir well to combine all the ingredients.
6. 6Choose one cooking method: If using a 3000 ml pressure cooker, secure its lid. Cook over high heat until the cooker reaches full pressure. Reduce the heat to medium-low and cook for 8 to 10 minutes.
7. 7Alternatively, if using a large heavy-bottomed pot, bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot with a lid, and simmer for 25 to 30 minutes, stirring occasionally. For both methods, the Dalia is done when it is soft and has absorbed most of the water.
8. 8Carefully release the pressure from the pressure cooker, or remove the lid from the large heavy-bottomed pot. Stir in the 2 tablespoons of chopped cilantro. Serve the Vegetable Dalia hot.

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