By Simran Makkar
November 6, 2026
Daliya is the kind of meal that gets made when you want something light but filling. Broken wheat cooks down with a handful of vegetables and a little ghee until it turns soft and comforting, and it needs just one pot. It works for breakfast, lunch or an early dinner, and tastes best with a bowl of curd on the side.
– 1 cup daliya (broken wheat) – 1 tablespoon ghee or oil – 1 teaspoon cumin seeds – 1 small onion, chopped – 1 teaspoon ginger, grated – 1 green chilli, slit – 1 carrot, diced – ¼ cup green peas – 1 small tomato, chopped – ½ teaspoon turmeric powder – Salt to taste – 2½ to 3 cups water – Fresh coriander leaves, chopped, to garnish
Heat the ghee in a pressure cooker or heavy-bottomed pot and add the cumin seeds. Once they splutter, add the onion, ginger and green chilli, and cook until the onion turns soft.
Add the carrot, peas and tomato along with the turmeric and salt, and cook for 2-3 minutes. Stir in the daliya and roast it for a minute or two until it smells nutty.
Pour in the water and bring it to a boil. Cover and cook for 3 whistles in a pressure cooker, or simmer for 15-20 minutes in a pot, until the daliya turns soft and absorbs the water.
Let it rest for 5 minutes, then garnish with coriander and serve hot with curd or pickle.