Bulgur (dalia) upma

Breakfast has been the most important meal in the house and an integral part of my growing up years. Come rain or sun…mum would never fail to start the day with a hearty and nutritious breakfast. I miss waking up to the aroma of hot and piping idlis, dosas, upma and poha. More than the dishes, I miss my mum’s touch to it because I still prepare these at home but they simply don’t taste like the way my mum makes them. Guess, her unwavering love for the family has something to do with it..Hope my son feels the same when he grows up :)

Upma was the most frequenty made breakfast item at home. I know many who despise it but in my family, it was a winner hands-down…so obviously, it was a regular at home. I had never tasted dalia upma  since mum always used to make rava upma and I continued the same post marriage. But relocation to a place where it was hard to find the thick variety of rava ( semolina/sooji ) , I had to make do with a substitute (the South-Indian girl in me just couldn't  think of staying away from upma for long ).

So, while browsing the grocery shelves one day, I laid my hands on bulgur or dalia, as they call in India. I brought home a packet and decided to make upma with it. Well, I was happy with the results so much so that my family likes this one better than the regular rava upma. I can’t keep this from sharing with you, can I ? So here goes…go ahead and please your family too :)


Ingredients :
Bulgur ( dalia ) - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafoetida ( hing ) - a pinch
Turmeric powder ( optional ) - 1/4 tsp
Curry leaves - one sprig
Onion, finely chopped - 1 medium
Tomato, finely chopped (optional ) - 1 small
Green chillies, chopped - 2-3 (depending upon the desired spice levels )
Ginger, grated - 1/2 inch piece
Oil - 2 tbsp
Salt - to taste
Sugar ( optional ) - 1 tsp
Hot water - 2 1/2 cups

Method :
1.  In a pan, dry roast the dalia on slow flame till a nice aroma starts to come out of it. Remove from flame and keep aside.
2.  Heat 2 tbsp oil in the same pan. Once hot, add in the and mustard seeds and let them crackle.
3.  Then add the urad dal and let it brown slightly. Then goes in the hing and curry leaves. Take in the heady aroma at this stage :) Now go ahead
4.  Add the chopped onions and sauté until golden brown ( I always add some salt to brown them faster..no patience you see :)….but remember this when you add salt again later )
5.  Add the green chillies and ginger and sauté for a while.
6.  Now, comes the tomato. Saute for a while till they are a little soft ( but not pulpy ). Do not worry because they will cook further on adding hot water. Throw in the turmeric powder and mix again.
7.  Next, add the roasted dalia and stir for a few seconds just to incorporate the flavors well.
8.  Add the hot water, sugar and salt. Mix well. Lower the flame, cover the pan with a lid and let cook on a slow flame till the daliya is cooked well. It will take up all the water. If the daliya is still stiff and uncooked, add some more water and let simmer on low flame for a few more seconds.
9.  Serve hot with a cup of filter kaapi :)



Notes :
I have presented here a basic recipe of upma. To this, you can add  vegetables of your choice. Go ahead and add in the peas, carrots and green beans ( or any of your favorites ).

Linking this recipe to “Healthy breakfast “ event hosted by Nandoo’s kitchen