Instant Pot Vegetable Daliya
Cracked wheat pilaf or Instant Pot Vegetable Daliya makes an indulgent and yummy morning breakfast. This easy one-pot meal is vegan, healthy and keeps you full until lunch!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 SERVINGS
- 1 cup Cracked Wheat - Daliya
- 1 medium onion chopped
- 3/4 cup Carrots, diced
- 3/4 cup Frozen Peas
- 3/4 cup Red bell pepper, diced
- 1 medium Tomato, chopped
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Crushed red chili flakes or Red chili powder
- 3/4 teaspoon Corriander Powder
- 2 teaspoon Lemon Juice (optional)
- 2 cups Water
- 1.5 tablespoon Oil
Heat the Instant Pot in 'SAUTE MODE' and add oil. Add mustard seeds and as they start to crackle add onions.
Add frozen peas and carrots.
Sauté for 2-3 minutes until carrots are fork-tender.
Add tomato and red bell pepper.
Add daliya/cracked wheat.
Time to add salt and all the spices.
Pour in water.
Mix it well.
Close the lid with the valve/whistle in sealing position. Change the Instant Pot setting to 'MANUAL OR PRESSURE COOK MODE' and allow it to cook for 6 minutes on high pressure.
After the Instant Pot beeps, do a 'Quick Pressure Release'. A quick pressure release is when you bring the valve/whistle to the venting position and allow the steam to release quickly.
After the PIN (close to the valve) drops in, carefully open the Instant Pot. You will find all - cooked Daliya. Fluff it with a fork, add lemon juice and serve hot.
- This savory cracked wheat cereal pilaf/ daliya is a perfect make-ahead breakfast and a staple in my house. I regularly make a big batch of daliya and freeze in individual portions.
- It freezes beautifully and keeps well for 2 weeks in your freezer. In the morning, simply defrost a serving size and reheat with an extra splash of water.
Calories: 148kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Sodium: 18mg | Potassium: 277mg | Fiber: 5g | Sugar: 3g | Vitamin A: 69.6% | Vitamin C: 42.9% | Calcium: 1.7% | Iron: 7.3%