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Daliya Upma दलिया उपमा

40 minutes
Daliya Upma दलिया उपमा Recipe - Ranveer Brar


For Roasting

3 tbsp Ghee (घी)

1 cup Daliya (दलिया)

For Tempering

1 tbsp Oil (तेल)

1 tbsp Ghee (घी)

10-12 Black Peppercorns (काली मिर्च)

1 inch Cinnamon Stick (दालचीनी)

1 Dry Red Chilli (सूखी लाल मिर्च)

1 Clove (लौंग)

1 tsp Mustard Seeds (सरसों के बीज)

1 inch Ginger – chopped (अदरक)

1 fresh Green Chilli – chopped  (ताज़ी हरी मिर्च)

1 sprig Curry Leaves (कड़ी पत्ता)

1 big Onion – chopped (प्याज़)

1 medium Carrot – chopped (गाजर)

Salt to taste (नमक स्वादानुसार)

2 ½ cups Water (पानी)

½ tsp Turmeric Powder (हल्दी पाउडर)

¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

6-8 French Beans – chopped (फ्रेंच बीन्स)

1 tbsp Mint leaves – chopped (पुदीने के पत्ते)

2 tbsp Coriander leaves – chopped (धनिया पत्ता)

½ Lemon juice (नींबू का रस)

For Second Tempering

2 tbsp Ghee (घी)

1 tsp Urad Dal (उड़द दाल)

1 tsp Chana Dal (चना दाल)

2 tbsp Cashew Nuts (काजू)

3 tbsp Peanuts (मूंगफली)

For Garnish

Lemon wedges (नींबू फांक)

Coriander leaves (धनिया पत्ता)

Fresh Green Chillies (ताज़ी हरी मिर्च)


For Roasting

  • In a kadai add ghee and daliya and roast it properly until fragrant.
  • Remove and keep aside for further use.

For Tempering

  • In the same kadai add oil, ghee, black pepper cons, cinnamon stick, dry red chillies, cloves, mustard seeds, curry leaves and saute for a minute.
  • Now add the onion and cook until translucent, the add the carrots, salt, water mix and add turmeric powder, degi red chilli powder, roasted daliya and the second tempering and bring it to a boil.
  • Now add the french beans and cover with a lid and cook until completely cooked.
  • Remove the lid and add coriander leaves, mint leaves, lemon juice and mix everything properly.
  • Serve in a plate and garnish with coriander leaves, lemon wedges, fresh green chillies.

For Second Tempering

  • In a pan add ghee, chana dal, urad dal and saute until nutty brown.
  • Then add the peanuts, cashew nuts and saute them for a minute and add it in the upma.


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