How to make Peas And Carrot Dalia - Peas and carrots cooked in broken wheat.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broken Wheat, Carrots (गाजर)

Cuisine : Indian

Course : Snacks and Starters

Peas And Carrot Dalia Recipe Card

Peas And Carrot Dalia
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Peas And Carrot Dalia checkout Dalia, Masala Breakfast Dalia. You can also find more Snacks and Starters recipes like Wasabi Sesame Crusted Paneer, Stuffed Dahi Vada, Pancake Eggs, Grilled Daily Sandwich - Grill Pan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Peas And Carrot Dalia Recipe

  • Broken Wheat 1 cup

  • Carrots diced 2 small

  • Green peas shelled 1/2 cup

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 small

  • Tomato seeded and chopped 1 medium

  • Salt to taste

  • Butter 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Soak dalia in two cups of water for thirty minutes Heat oil in a pressure cooker and add cumin seeds.

Step 2

As they begin to change colour add onion. Sauté till pinkish and add green peas, carrots and tomato. Stir for a minute.

Step 3

Add dalia and three cups of water. Add salt to taste. Bring to a boil, close lid and pressure cook till two whistles.

Step 4

Just before serving add butter and coriander leaves.