Fruit and Nut Dalia: Wheat Porridge Redux

Dalia (broken wheat) porridge is a favored breakfast food in many Indian homes. The grain is made by milling raw wheat grains; it’s especially nutritious as it is unrefined. Dalia is a great source of vitamins, minerals, dietary fibre – all that at an affordable price.

There’s got to be a catch, you think? You are right.

What many *don’t* like about dalia is its – so to speak – lack of taste. Redemption isn’t out of reach though. Follow this fruit and nut dalia recipe to make the lustreless dalia shine.

You Need:

[for 2-3 servings]

• Dalia (broken wheat) – 100 grams (1 cup)
• Apple – 1 (use a sweet variety)
• Water – 2 + 1/2 cups for boiling dalia/apple
• Milk – 2 cups
• Dried dates – 4 (optional)
• Cashew nuts – 1 tablespoon
• Raisins – 1 teaspoon
• Walnuts – 1 tablespoon
• Jaggery – 1 tablespoon (adjust to taste)
• Bananas – 2
• Pomegranate arils – 1/3 cup

In the picture above: Dried dates, cashew nuts, raisins, walnuts.

How To Make Fruit and Nut Dalia:

1. Boil the dalia:

In a thick-bottomed pan, place the dalia along along with two cups of water on high heat. Set the heat to low when the water reaches boiling point, then simmer.

If using dried dates, chop the dates into small pieces. Add to the boiling dalia.

Cook on low heat till the dalia has softened and the water has mostly evaporated. Stir every few minutes to prevent the dalia from clumping or sticking to the bottom of the pan.

This takes about 30 minutes for coarse-grained dalia.

You may need to adjust the water as the dalia cooks. Add more water if the dalia gets too dry before it is cooked through.

2. Boil the apple:

In the picture above: Kashmiri apple.

Core and chop an apple into 1-cm pieces. Boil the apple in half a cup of water on low heat for 5 minutes.

3. Cook it all together:

Add two cups of hot milk to the cooked dalia. Simmer the dalia together with milk for 2-3 minutes.

Add the cooked apple, jaggery, cashew nuts, walnuts, raisins to the simmering dalia.

Remember: Dried dates have a sweetening effect. Adjust the quantity of jaggery if you have used dried dates when boiling dalia.

Switch off the heat. Let the cooked dalia rest for 5 minutes.

Fruit and nut dalia is ready to eat. Serve warm or chilled.

To Serve:

Into each serving bowl, place banana slices. Top with cooked dalia.

Sprinkle pomegranate seeds.

Enjoy the wholesome bowl of goodness.

Notes:

Quick tip: You can do steps 1 and 2 (boil the dalia, boil the apple) in one go, then refrigerate the boiled ingredients for use over a few days. When you want to eat, take some boiled dalia-apple out and proceed with step 3.

Up for more fruit and nut recipes? Try coconut date bonbons, green beans with roasted nuts and cranberries, rice kheer with dried figs and saffron.