There’s something incredibly comforting about a bowl of warm, savory daliya upma with mixed veggies. It’s one of those dishes that effortlessly bridges the gap between wholesome and satisfying, perfect for when you want something light yet filling. Think of it as the perfect crossover between a south Indian upma and a hearty daliya khichdi — only quicker, brighter, and loaded with the goodness of fresh vegetables. Whether you're exploring new dinner recipes or just looking to clean out the fridge, this dalia recipe indian style is a total winner.
Wholesome Daliya Upma with Mixed Veggies
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Indian
Heavy-bottomed pan or kadai This helps avoid burning the daliya during roasting or simmering.
Lid for the pan Essential for letting the daliya cook evenly and absorb all the flavors.
Cutting board and knife For prepping your veggies.
Measuring cups & spoons Always useful for accuracy.
- 1 cup daliya cracked wheat or broken wheat
- 2 tablespoons oil or ghee for a richer flavor
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon hing asafoetida – perfect if you're hunting for no garlic recipes
- 1 small onion finely chopped (optional if going garlic-free)
- 1 green chili finely chopped
- 1/2 teaspoon grated ginger
- 1/4 cup carrots diced
- 1/4 cup beans chopped
- 1/4 cup green peas
- 1/4 cup bell pepper diced
- Salt to taste
- 1/4 teaspoon turmeric powder
- 2.5 cups water
- Juice of half a lemon
- Fresh coriander leaves for garnish
Dry roast the daliya
In a pan on medium heat until it turns golden and gives off a nutty aroma. Set aside.
Heat oil in a kadai
Add mustard seeds and cumin seeds. Once they splutter, add hing and green chilies.
Add onions (if using)
Sauté until translucent. Toss in the ginger.
Stir in all the chopped veggies.
Sauté for 2-3 minutes to slightly soften them.
Add the turmeric and salt
Followed by the roasted daliya.
Pour in the water
Give it a good mix, and bring it to a boil.
Lower the flame
Cover with a lid, and let it cook for about 12-15 minutes or until the daliya is soft and the water is absorbed.
Squeeze in lemon juice
Garnish with coriander, and serve hot.
Pairings
Daliya upma pairs beautifully with a bowl of plain yogurt or some spicy mango pickle for that punch of flavor. If you're eating this as part of a dinner spread, a light dal like moong or even a dudhi-based curry (for fans of dudhi recipes) makes a great companion. You can also pair it with roasted papad or a refreshing cucumber raita for a complete, comforting meal.
FAQs
1. Is this similar to dalia khichdi?
Yes and no. While both dishes use cracked wheat, daliya khichdi often includes indian lentils like moong dal, making it heartier. This upma version skips the lentils but keeps the nutrition intact with veggies.
2. Can I use broken wheat instead of daliya?
Absolutely! Broken wheat and daliya are essentially the same and can be used interchangeably in most broken wheat recipes.
3. Can I skip onion and garlic?
Yes, this is one of those great no garlic recipes that still taste flavorful thanks to ginger, hing, and green chilies.
4. What makes this dish ideal for Indian food recipes?
Its simple, homestyle seasoning, quick cooking time, and wholesome base of wheat porridge (aka daliya) make it a standout among other indian food recipes, right alongside dal khichdi recipes or even lighter sooji recipes indian households love.
5. Can I add protein to this dish?
Definitely! Add some cooked green moong or a spoonful of roasted peanuts for crunch and protein. You can even pair it with curd and a boiled egg for a more substantial meal.
