This breakfast style cracked wheat pilaf has become my go to on busy weekday mornings particularly now that the kids are at home this week.
This months recipe redux theme is all about savory breakfasts and giving me the opportunity to share my new lifesaver.
An Indian breakfast is usually savory or when going the festive dimension, something savory and sweet. A mélange of grains and vegetables, think poha or idlies. An upma is a gently seasoned mélange often made with semolina. Here using cracked with or bulgur ups the nutritional ante and makes it perfect for the instant pot. The toothsome grain cooks down into fluffy perfection in ten minutes. This ten minutes is well utilized into brewing a good cup of masala chai, or just soaking in the vibe of a peaceful morning.
One of the benefits of the marathon project that I worked with was that I discovered the joys of using a mobile hotspot. Finding connectively on the train has come a long way in helping me finish answering emails, getting headway on a post like this. Morning train rides especially in these final days of summer are peaceful and set the perfect mood for jotting thoughts and recipes.
It is often the same calm that I relish when cooking alone in the mornings in my kitchen. It allows me to think of possibilities and creative cooking. For a dish like this, I use a medley of vegetables, for a quick cooking hack a bag of frozen organic mixed vegetables comes in handy. Shocked? Well, there are winter days when no veggies are to be found, during such days such hacks come in handy. I think once I am done with this year’s bout of marathon hosting I will become the queen of culinary hacking. Sort off.
Daliya Upma or cracked wheat breakfast pilaf is a soothing wholesome and nutritious way to start your morning.
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 tablespoon freshly grated ginger
- 1 medium to large red onion, finely diced
- 10 to 12 curry leaves
- 2 to 3 dried red chilies broken
- 1 red potato, diced (skin on)
- 1 cup assorted mixed vegetables (I used a carrot, 1 ear of corn and a handful of green beans, chopped)
- 1/2 cup coarse bulgur or cracked wheat
- 1 teaspoon salt
- 1/2 teaspoon garam masala powder (optional)
- 1/4 cup frozen green peas
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice (about 1/2 fresh and juicy lime)
- Turn the instant pot into saute mode. Add in the oil and the mustard seeds and wait until the seeds crackle.
- Add in the ginger and the red onion and saute until soft and translucent.
- Add in the curry leaves and the dried red chilies and mix well. Add in the potato, mix vegetables, cracked wheat and the salt and stir well.
- Stir in the garam masala (if using) and add in a cup of water. Cover the pot and set the timer to 12 minutes usually the rice mode.
- Let the pressure cooker cool down naturally. Remove the lid and turn in the frozen peas. Stir in the cilantro and the lime juice and let it rest for about 10 minutes before serving.