Bulgur porridge or Daliya, as many people know it, has a lot of nutritional properties and is a whole wheat product which results in positive effects on our metabolism rate. Besides the fact that it is very healthy and delicious, I have a personal attachment to this dish. This is a family story about my parents and of course about food. My dad loves food and loves it like he loves all of us, passionately. But he’s a picky eater and only wants the “good” food. You know what I mean? He loves chicken makhani and the aloo tikki and the Sunday pakodas but he hates regular food. The stuff that regular people like you and I eat as a part of our routine and the kinds that may come across as “boring” to many people like my dad.
So every once in a while, when he’d have a business dinner to go to alone, which was only once in a while since he also loves to drag us everywhere, my mum, sister and I would make complete use of the opportunity and cook some comfort food which is light and yet so full of flavour. Food that we wouldn’t be making when dad was around and this dish is one of them. It’s not very popular, and is usually cooked when someone’s not well because its easy to digest but its one of my favorites because I have so many memories attached to it. And that’s what makes food so special, doesn’t it? The memories that we build while we eat with family and loved ones. Just one bite of the dish invokes a sense of nostalgia and transports us back into time.
What are some of your favorite food memories? Here are some of mine:
- The Khichdi Recipe that’s actually tasty!
- Chicken Florentine Pasta – Weeknight comfort food!
- Vegetarian Burmese Khow Suey – One Pot Comfort
- Chicken Enchilada Soup (Instant Pot, Pressure Cooker Recipe)
- Pressure Cooker Chana Masala (Instant Pot and Stovetop recipes)
Comforting Bulgur Wheat Daliya
- 1 tbsp Olive Oil
- 1 Green Chilli chopped
- 1 Onion small , finely chopped
- 1 tsp Ginger Garlic Paste
- 1 Tomato small , finely chopped
- 1 cup Vegetables chopped - (I used mushrooms, beans, broccoli, capsicum)
- 1 tsp Chili powder Red
- 1/2 tsp Turmeric
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 cup Wheat Broken or Daliya
- Salt to taste
- 3/4 cup Water
- In a pressure cooker, heat olive oil, and add green chillies, onions and ginger garlic paste to it. Saute for a few minutes till onions are pinkish in color and add tomatoes.
- Once the tomatoes are partially cooked and start breaking down, add the rest of the vegetables and spices. Cook for 2-3 minutes and add the daliya. Dry roast this mixture for 2-3 minutes, add water and salt and put the lid and weight on the pressure cooker. Let this cook for 15 minutes. The pressure cooker should give out 3-4 whistles.
- Let the steam out naturally from the cooker and serve hot. Tastes best with curd.