One-Pot Masala Daliya

The method

• Dry roast the daliya in a little ghee for two to three minutes before adding any liquid. This firms each grain and helps it stay separate.
• Build a base of onion, tomato and a standard tempering, mustard seeds, cumin and curry leaves, in the same pot before adding the roasted daliya.
• Use roughly two and a half parts water to one part daliya in a pressure cooker, less if finishing in an open pot with a longer simmer instead.
• Add chopped vegetables like carrot, peas and beans at the same time as the daliya, so everything finishes cooking together.
• Pressure cook for two to three whistles on medium heat, then let the pressure drop on its own rather than releasing it immediately.
• Finish with a squeeze of lemon and fresh coriander once the lid is off and the steam has settled.

Our standards

Masala daliya questions

Can I make masala daliya without a pressure cooker?

Yes, simmer covered in an open pot, checking and stirring occasionally, adding a little extra water if it dries out before the grain is tender.

Why did my masala daliya turn mushy?

Usually too much water, too many whistles, or skipping the dry roast step, which is what firms the grain before liquid goes in.

Can I add more vegetables than the recipe calls for?

Yes, though very watery vegetables like tomato in excess can throw off the water ratio, so adjust liquid slightly if you add a lot.

Which daliya grade works best for this dish?

Medium grade is the most forgiving. Coarse needs more water and time, fine can turn softer than this recipe wants.