Nutritious Dalia Pulao Recipe | One-Pot Veggie Pulao for Lunchbox & Dinner
A wholesome pulao made with roasted dalia and fresh vegetables, cooked with aromatic spices. A great one-pot meal for lunchboxes or light dinners.
Why You’ll Love It
• Nutritious and filling, yet light
• Great rice alternative
• Can be customized with any veggies
• One-pot meal, quick to prepare
Flavor Notes
Fragrant spices, sautéed onion and garlic, mixed vegetables, and nutty dalia come together for a deliciously hearty pulao.
Ingredients (serves 1):
• ¼ cup dalia
• 1 tsp ghee/oil
• ½ tsp cumin seeds
• 1 bay leaf
• 1 tbsp onion (chopped)
• ½ tsp ginger-garlic paste
• ¼ cup vegetables (carrot, peas, beans)
• ⅛ tsp turmeric, pinch red chili powder
• Salt to taste
• 1 cup water
Method:
1. Roast dalia until golden.
2. Heat ghee, add cumin, bay leaf, onion, ginger-garlic paste.
3. Add vegetables, turmeric, chili, and salt.
4. Mix in dalia, add water.
5. Cook until fluffy and done.
Optional Twist
Top with fried cashews for a nutty crunch.
Fun Fact : Farmers in North India often ate dalia pulao during harvest season — it was lighter than rice but gave sustained energy for long hours in the fields.
