Delhi’s coldest day in 2 years says the newspapers. Shorter days and long nights, cold air that finds its way to your bones and makes you shiver despite all your winter fashion….a beautiful season indeed. Markets are brimming with colours of health…mounds of fresh peas, white radishes with their bountiful leafy tails, black, red and orange carrots, dark red plump tomatoes….. Famed ‘haldirams” and bikanerwala’ counters are loaded with calorie bombs such gajar, gond, and dry fruit halwa. Small Mithai Ghars have their piping hot gud jalebis to tantalise you….……eating is an absolute fun and so is cooking.
A fact that one should keep in mind this season is that our body metabolism slows down. Being continuously exposed to cold weather, our bodies focus more on conserving heat and energy. This slows down our metabolism. Physical activity also takes a dip. It’s very important that we eat the right kind of food and manage our weight & gut health. Eat fresh cooked foods, loaded with fibre. This is satiating and also takes care of gut health along with calorie management.
Foodialogues shares a sumptuous Dalia sambhar rice/broken wheat sambhar rice. A quick to make, in an open pot because that’s the cooking method I prefer for the right texture. The wheat is cooked fluffy and the dal has a bite.….al dente. Add vegetables of your choice and piping hot, tangy sambhar rice will see you warm and comfortable through the day. I love to drizzle a spoon of raw sesame oil. It gives the dish a special aroma and also helps in maintaining the consistency. Godhumai Rava …a not-so-preferred kitchen ingredients as it is more associated with a diabetic diet in the south…Rather that’s the way Tamizh Movies unfortunately portray this nutrient-loaded staple which can be dished out into tasty delicious recipes.
Easy to Make & Tasy “Dalia Sambhar Rice” is ready 🙂
DALIA SAMBHAR RICE / GODHUMAI RAVA SAMBHAR RICE / BROKEN WHEAT SĀMBHAR RICE / WINTER SPECIAL
Ingredients for Dalia Sambhar Rice Recipe:
- WHEAT DALIA 1 C
- TUVAR DAL/RED GRAM DAL ½ C
- TURMERIC POWDER 1 TSP
- SAMBHAR POWDER 3 TSPS
- VEGETABLES CUBED 1 C
- ONIONS SLICED 1 MEDIUM
- GREEN CHILLY SLIT 2
- OIL 2 TSPS
- MUSTARD SEEDS 1 TSP
- ASAFOETIDA 1 TSP
- FENUGREEK SEEDS 1 TSP
- CORIANDER LEAVES CHOPPED 2 TBSP
- SESAME OIL 1 TSP
- TAMARIND 1 LEMON SIZED BALL
Preparation Method for Dalia Sambhar Rice Recipe:
- Soak tamarind in water and extract the juice in 500ml of water.
- Wash Dalia and dal. Place in a heavy-bottomed vessel. Add 5 cups of water. Add the vegetables, turmeric and simmer on low flame till cooked.
- The dalia should be cooked fluffy and the dal just done that it retains its shape and bite.
- Take a kadai, add oil followed by mustard, fenugreek and asafoetida. When mustard splutters, add the green chilly followed by onions. Sauté till onions are translucent.
- Pour tamarind juice. Add sambhar powder and required salt. Allow to boil and simmer till the raw smell of tamarind vanishes. (about 6-8 minutes)
- Add the bubbling sambhar into the cooked Dalia. Mix well without any lumps. Bring to a simmer and garnish with chopped coriander leaves. Drizzle raw sesame oil and serve hot.
- Accompaniments such as potato roast and papads are the best.
