Dalia Upma
Ingredients
Dalia (Broken Wheat) 1/2 cup
Onion 1 medium
Carrot 1-2
Corn or peas handful
Ginger 1 inch
Green chillies 2
Water 1 cup
For Seasoning
Oil 1 tbsp
Curry leaves few
Mustard 1 tsp
Urad Dal 1/2 tsp
Method
1. Chop ginger finely. Cut carrot and keep aside.
2. Slit the green chilies into two halves
3. Roast the dalia. Boil the corn
4. In a pan heat oil, add mustard seeds once it splutters add urad dal and curry leaves
5. Add chopped onions and saute onion until turns translucent
6. Then add ginger and green chilies
7. Then add carrot and cook for 3-4 mins
8. Add water salt and corn. Bring to boil
9. Simmer the flame add the dalia and stir continuously
10. Cover and cook on low flame until done
11. Serve with Chutney
Rajasthani Lasun Chutney
Ingredients
Whole red chilies 1/4
Garlic 10 - 12
Whole Coriander seeds 1/4 tbsp
Red chilli powder 1-2 tbsp
Tomato 1
Lemon Juice 2 tsp
Salt to taste
Water
To temper
Mustard oil
Method
1. Boil the chilies in a pan until soft. Drain the water and keep aside
2. Peel and clean the garlic and keep aside
3. Cut the tomatoes and keep aside
4. Once its cool down in the mixer combine all the ingredients chilies, coriander seeds, garlic, tomato, chili powder, lemon juice ,salt and grind to a paste
5. Heat the mustard oil, when the oil is hot enough switch off the flame pour the lasun chutney and mix well
6. Your chutney is ready and can be had with paratha, roti, dosa , idlies or also can be served as dip for any snack.
Can be stored in a air tight container in the refrigerator upto 10 days
Notes
1. Adjust the spice as per your taste
2. Dont add water
Ingredients
Dalia (Broken Wheat) 1/2 cup
Onion 1 medium
Carrot 1-2
Corn or peas handful
Ginger 1 inch
Green chillies 2
Water 1 cup
For Seasoning
Oil 1 tbsp
Curry leaves few
Mustard 1 tsp
Urad Dal 1/2 tsp
Method
1. Chop ginger finely. Cut carrot and keep aside.
2. Slit the green chilies into two halves
3. Roast the dalia. Boil the corn
4. In a pan heat oil, add mustard seeds once it splutters add urad dal and curry leaves
5. Add chopped onions and saute onion until turns translucent
6. Then add ginger and green chilies
7. Then add carrot and cook for 3-4 mins
8. Add water salt and corn. Bring to boil
9. Simmer the flame add the dalia and stir continuously
10. Cover and cook on low flame until done
11. Serve with Chutney
Rajasthani Lasun Chutney
Ingredients
Whole red chilies 1/4
Garlic 10 - 12
Whole Coriander seeds 1/4 tbsp
Red chilli powder 1-2 tbsp
Tomato 1
Lemon Juice 2 tsp
Salt to taste
Water
To temper
Mustard oil
Method
1. Boil the chilies in a pan until soft. Drain the water and keep aside
2. Peel and clean the garlic and keep aside
3. Cut the tomatoes and keep aside
4. Once its cool down in the mixer combine all the ingredients chilies, coriander seeds, garlic, tomato, chili powder, lemon juice ,salt and grind to a paste
5. Heat the mustard oil, when the oil is hot enough switch off the flame pour the lasun chutney and mix well
6. Your chutney is ready and can be had with paratha, roti, dosa , idlies or also can be served as dip for any snack.
Can be stored in a air tight container in the refrigerator upto 10 days
Notes
1. Adjust the spice as per your taste
2. Dont add water
