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Thuli recipe | Gujarati thuli | namkeen daliya recipe | how to make mix veg daliya

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Resting time 30 mins
Total Time 50 mins
Course Breakfast, Meal
Cuisine Gujarati, Indian
Servings 4

Ingredients
  

  • 1 cup broken wheat daliya /ghau na fada
  • 3 cup water
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 1 tbsp peanuts
  • 2 chopped green chilli
  • ½ tsp ginger paste
  • 1 cup chopped onion
  • 1 medium size chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ¼ cup chopped potatoes
  • ¼ cup chopped green beans
  • ¼ cup green peas
  • ¼ cup chopped carrot
  • ½ tsp garam masala
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions
 

  • In a pan, add daliya or ghau na fada and dry roast till it is slightly golden brown.
  • Takeout roasted daliya in a plate.
  • Now add 3 cup water and salt in a bowl. Keep the gas flame high and bring it to boil.
  • Add roasted daliya into boiling water and switch off the gas. Cover and rest daliya for 30 minutes.
  • Daliya absorb water and completely puff up.
  • Now in a pan, add oil, mustard seeds, cumin seeds, pinch of hing and some curry leaves. sauté it.
  • Then add peanuts, chopped green chilli and ginger paste. Sauté till peanuts turns slightly golden brown.
  • Now add chopped onion and sauté till it become slightly transparent.
  • Then add chopped tomatoes and salt. sauté till tomato become soft.
  • Then add turmeric powder and red chilli powder. Mix well.
  • Now add chopped potatoes, green beans, green peas and carrot. Sprinkle some water and cover and cook vegetable till it become slightly soft.
  • Then add boiled daliya and mix well. Cover and cook for 5 minutes on medium-low flame so masala flavor absorb in it.
  • Now add garam masala, lemon juice and some coriander leaves. mix well.
  • Thuli is ready. Serve it with curd and pickle.

Notes

  • roast daliya (fada) till it changes its color and turns aromatic.
  • hot water absorbs quickly in roasted daliya (fada).
  • roasted daliya completely absorb hot water and become soft.
  • cover and cook thuli on medium-low flame so it absorbs all flavors from the masala.