Savoury Dalia with Ghee: A Soft Vegetable Breakfast

By Faimly Farm · 17 October 2026

Make savoury dalia with ghee by briefly toasting broken wheat, adding measured water and vegetables, then cooking until the grain centres are tender. Choose a soft, spoonable finish rather than judging doneness from water absorption alone.

Two portions; approximately 30 minutes, depending on the grain.

Ingredients

• 100 g broken wheat (dalia)
• 10 g ghee
• ½ teaspoon cumin
• 50 g carrot, finely diced
• 50 g peas
• 400 mL water to start, plus hot water as needed
• Salt and black pepper
• Lemon or coriander, optional

Method

1. Check the grain pack for preparation directions. If it requires rinsing, drain well before heating and account for spluttering.
2. Warm ghee in a heavy saucepan, add cumin, then stir in the broken wheat. Toast gently for 2–3 minutes without darkening.
3. Add carrot and peas. Take care while adding the measured water to the hot pan; pour slowly and keep hands away from steam.
4. Bring to a simmer, reduce the heat and cook with the lid partly covering the pan. Stir periodically to prevent sticking.
5. Check from about 15 minutes onward, allowing longer for coarse grains. Add small amounts of hot water if the mixture dries before the centres soften.
6. When fully tender, adjust the thickness and seasoning. Rest briefly and serve warm with optional lemon or coriander.

Coarse and fine dalia need different attention

A fine cut can turn creamy quickly, while a coarse cut retains a more noticeable bite and may need extra liquid and time. Keep a small jug of hot water nearby and add a little only when needed. If the bottom starts catching while the top looks wet, the heat may be too high or the pan too thin. Stir through the base and lower the heat instead of adding water automatically.

This savoury breakfast uses vegetables and no sweetener; it is a different preparation from sweet lapsi. Broken wheat contains wheat and gluten. Do not present it as suitable for someone who must avoid gluten, and remember that ghee is milk-derived. For a repeatable next batch, write down the grain grade and total water actually used.

Frequently asked questions

Can I use bulgur instead?

Bulgur may be precooked and require a different hydration time. Follow its packet rather than assuming this raw broken-wheat method applies.

Why does dalia thicken after serving?

The mixture continues to settle and absorb liquid. Loosen with a little hot water before serving if needed.

Can I skip the vegetables?

Yes; keep checking the grain itself for tenderness and adjust water to the desired consistency.

Leftovers: refrigerate within two hours; use within 48 hours or freeze. Reheat once, until steaming hot. Source checked 17 October 2026: Food Standards Agency: Cooking Your Food.

More ways to cook with ghee

For a broader reference, see The Complete Guide to Cooking with A2 Ghee. Continue with Ghee-Toasted Oats: A Savoury Breakfast Method and Couscous with Ghee: Hydrate, Rest and Fluff.

Choosing ghee for this recipe

For a blended-ghee option in this savoury breakfast, view Faimly Farm Desi Danedar A2 Cow & Buffalo Blend Ghee. Use the stated amount for the initial cooking step; adjust the water to the grain and desired consistency rather than adding more ghee to soften it.

Check the selected pack's ingredients, storage directions and current availability. Ghee is milk-derived; an A2 description does not make this recipe dairy-free.

Compare this wheat-based breakfast with Sabudana Khichdi with Ghee: Check the Soaked Pearl Before Cooking, where soaked tapioca pearls need a different moisture check.

Prepared with AI assistance. This recipe has not been independently kitchen-tested by Faimly Farm; use the cooking cues and adjust for your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested recipe.