Vegetable dalia upma is a hearty Indian breakfast made with broken wheat (dalia or godhuma rava), vegetables and a simple tempering. It cooks into a soft, savoury one-pot meal that is easy to customise with the vegetables you have in the fridge. Enjoy it warm with yoghurt, pickle or a squeeze of lemon.
Image note: The featured image is illustrative.
Why Make Vegetable Dalia Upma?
- A practical way to add vegetables to breakfast.
- Uses affordable, easy-to-find ingredients.
- Can be cooked in one pot or a pressure cooker.
- Easy to adapt with peas, carrots, beans or other vegetables.
Ingredients
Serves: 2–3 | Prep: 10 minutes | Cook: 20–25 minutes
- 1 cup broken wheat (dalia), medium grain
- 1 tablespoon oil or ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon split urad dal, optional
- 8–10 curry leaves
- 1 green chilli, chopped
- 1 small onion, chopped
- ½ cup mixed vegetables (carrot, beans and peas)
- ¼ teaspoon turmeric
- Salt to taste
- 3 cups hot water, approximately (adjust for the dalia variety)
- 1 tablespoon lemon juice
- Chopped coriander to finish
Step-by-Step Method
- Roast the dalia: Dry-roast broken wheat in a pan over low-medium heat for 3–4 minutes, stirring until lightly aromatic. Transfer to a bowl.
- Prepare the tempering: Heat oil or ghee in the same pan. Add mustard seeds and let them pop. Add cumin, urad dal if using, curry leaves and green chilli.
- Cook the vegetables: Add onion and cook until translucent. Add carrot, beans and peas with turmeric and salt. Stir for 2–3 minutes.
- Add water: Pour in hot water and bring it to a steady boil. Taste the water and adjust salt.
- Cook the dalia: Slowly add roasted broken wheat while stirring to prevent lumps. Cover and cook on low heat for 12–15 minutes, stirring once or twice. Add a little more hot water if needed.
- Rest and finish: When the grains are soft and the water is absorbed, switch off the heat. Rest covered for 5 minutes. Fluff gently and finish with lemon juice and coriander.
Pressure Cooker Method
Follow the tempering and vegetable steps in a pressure cooker. Add roasted dalia and hot water, stir, then pressure-cook for about 2 whistles on medium heat. Allow the pressure to release naturally. Cooking time and water may vary with the grain size and cooker, so check the packet instructions if available.
Tips for Soft, Fluffy Dalia Upma
- Roasting helps the grains stay separate and adds a nutty aroma.
- Use medium-grain dalia for a soft but textured upma.
- Start with about 3 cups of water per cup of dalia, then adjust for the brand and texture you prefer.
- Add peanuts or cashews for crunch, or ginger for extra warmth.
Serving Ideas
Serve hot with plain yoghurt, coconut chutney, a little pickle or fresh lemon. It also works as a light lunch when you want a simple one-pot meal.
Storage and Reheating
Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat in a pan or microwave with a splash of water, stirring until piping hot. The grains absorb moisture as they sit, so add water gradually to restore a soft texture.
Frequently Asked Questions
Is dalia the same as broken wheat?
Yes. Dalia is a common Indian name for broken wheat. It is available in fine, medium and coarse varieties; cooking time and water needs depend on the grain size.
Can I make this without onion?
Yes. Skip onion and increase the vegetables or add a little grated ginger. You can also add a pinch of asafoetida if it suits your diet.
Can I use other vegetables?
Yes. Sweet corn, chopped capsicum, cauliflower or finely diced potato can be used. Cut vegetables into small, even pieces so they cook evenly.
Make this vegetable dalia upma for a filling start to the day. Adjust the vegetables and spices to suit your family, and enjoy it freshly cooked.