One-pot dishes are the best thing that could’ve happened to cooking. Whether you are someone who dislikes cooking, love cooking but are running short of time, have an ailing elderly or a fussy toddler at home or are simply too tired to prepare an elaborate meal, these infallible one-pot dishes come to your rescue. They are not only easy to make and save time and effort but can also be made deliciously tempting to look at and devour.
The proposition to make khichdi our national food had invited mixed reactions, mostly due to its sad association with recuperating from illness almost everywhere in our country. In our household though, apart from the humble khichdi there was another dish, Daliya, which was regularly made and hated with equal measure owing to its bland appearance and spiceless method of preparation.
My mother-in-law introduced me to this delightful twist in the same dish by adding vegetables and spices to it, suggesting some dahi, achar and papad on the side and renaming it as ‘Vegetable Daliya’. Everyone in our family is fond of it. The best part is that we can all sit down and enjoy our meal together.
Daliya (laapsi) – 1 cup
Moong dal (green or yellow) – ¼ cup
Rice (optional but recommended) – 1 fist or 2 tablespoons
Mixed seasonal vegetables (fine-chopped) – 1 cup
(carrots, cauliflower, cabbage, green peas, capsicum, etc)
Onions medium-sized (fine-chopped) – 2 no
Garlic (fine-chopped) – 6-7 cloves
Red chilly powder – 1 teaspoon
Coriander powder – 1 ½ teaspoon
Turmeric powder – 1 teaspoon
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Asafoetida – ½ teaspoon
Curry leaves – 5-6
Water (ideally, 4 times of the quantity of daliya) 4 cups
Salt to taste
Heat oil in a pressure cooker and add mustard seeds and cumin seeds to it. When they splutter, add asafoetida and curry leaves to it.
Add daliya and lightly roast it till the daliya changes colour. Meanwhile, wash the moong dal and rice and keep them aside.
Add all the dry spices like turmeric powder, red chilly powder and coriander powder to the daliya and roast till it turns fragrant.
Now add the vegetables, moong dal, rice and water to this mixture. Season it with salt. You’ll be able to see a beautiful layer of oil and spices at the top.
Stir the mixture well. Close the lid of the cooker. You can either let it cook up to 3 whistles or cook for 10 minutes on low flame after the first whistle.
Let the cooker cool before opening. By now the aroma has spread around your home and you’ve developed an appetite for it for sure!
This Vegetable Daliya can easily become your comfort food on a cold winter night and the easiest way to inculcate different types of seasonal vegetables in your diet. You can make it healthier by adding stock instead of water. You can even add sprouts or mushrooms to it.
* Leftover daliya can be used in making patties too. I’ve tried it. They taste great.
Did you like this recipe? Do you make daliya at home too? Please do share your comments and experiences with me.
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A Mechanical engineer and Finance post-graduate, Varsha Bagadia has professional experience in Banking and Software. Career break post motherhood reintroduced her to her love for writing. She is now a passionate blogger, an aspiring author, freelance content writer and an editor. She is an enterprising cook and her interests vary from travelling and nature photography to food photography and food blogging. Mother to two adorable kids, she considers herself capable of donning various hats with ease, as and when need be!
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