Discover a healthy and nutritious savory Indian porridge packed with vegetables. Dalia is a big part of our family’s morning regimen. Often, when we are looking for a healthy and quick breakfast recipe, Instant Pot Dalia Upma – Bulgur Wheat is often the answer.
This Instant Pot Dalia Upma / Bulgur Wheat recipe is a time saver since it is a one-pot breakfast item for the entire family. I’m all about breakfast recipes that are wholesome, satisfying, and nourishing to get us going.
What is Bulgur wheat/ broken wheat/ dalia in this Instant Pot Dalia Upma – Bulgur Wheat recipe?
Bulgur is a cereal grain created from whole-grain wheat kernels that get parboiled and dried before packaging.
Bulgur wheat cooks really fast since it is already partially cooked.
It is very versatile. It can be used just like others grains, for instance, rice, barley, and quinoa. Additionally, you can pair it with a vegetable curry, or stir-fry vegetables. Above all, it can be cooked as a breakfast item – upma style.
Where can I buy Bulgur wheat?
I buy it from the Indian grocery store. It is available in nearly all health food stores in the grains aisle, cereal aisles or the international food section (Asian or Mediterranean). Most importantly, it is also available on Amazon.
How do I store Bulgur wheat for this Instant Pot Dalia Upma – Bulgur Wheat recipe?
Store it in an airtight container. It typically stays OK in the pantry for up to 24 months. Additionally you can also freeze bulgur wheat. Frozen bulgur wheat lasts double the time.
Cooked leftover upma can be stored in an airtight container in the refrigerator for up to three days. It freezes well.
What vegetables do I use for Instant Pot Dalia Upma – Bulgur Wheat?
I use frozen organic vegetables (corn, peas, green beans, and carrots). I personally feel that the frozen vegetables are flash frozen, nutrient rich and most importantly very convenient to use. It saves me the trouble of chopping, peeling etc. Using frozen vegetables is definitely a time saver.
How do I make Bulgur wheat upma?
Firstly, select sauté on the instant pot and adjust to normal. Add oil to the pot. Once the oil is hot add mustard seeds and cumin seeds.
Let the seeds splutter, then add onions, serrano peppers, curry leaves and grated ginger. Most importantly, stir occasionally to prevent the onions from burning.
After the onions turn golden in roughly 2 to 4 minutes add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, garam masala, and salt. Stir well.
Further, add tomatoes and let them sauté for about 2 minutes. Keep stirring. Then add frozen vegetables and saute for about a minute or two.
Finally, add bulgur wheat and water. Press cancel. Secure the lid on and select manual/high pressure for 6 minutes. Let the pressure release naturally for 5 minutes. Quick release the pressure after 5 minutes. Finally, transfer the cooked to a serving bowl. Garnish with cilantro, roasted peanuts and lemon juice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other breakfast recipes for example:
Instant Pot Dalia Upma – Bulgur Wheat
- Instant Pot
- 4 tbsp oil of choice
- 1 tsp mustard seeds (rai)
- 1/4 tsp cumin seeds (jeera)
- 1/2 onion finely chopped (1 cup chopped)
- 3 Serrano peppers finely chopped (hari mirch, small) (1/2 tsp chopped)
- 18 curry leaves
- 1/2 tbsp ginger (grated)
- 1 tsp kashmiri chili powder
- 1/2 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp garam masala
- 1 and 1/4 tsp salt
- 2 tomatoes (finely chopped)
- 1.5 cups vegetable mix (frozen, and not thawed)
- 1 cup bulgur cracked wheat
(daliya) (rinsed and soaked in 2 cups water for 5 minutes)
- 1.5 cups water (for cooking)
- 1/4 cup cilantro (fresh and finely chopped)
- 2 tbsp peanuts (roasted, unsalted and skinless) (If you are using raw peanuts with the skin then roast the peanuts for 1 minute in the microwave, mix them to prevent burning and roast them again for another minute until they are slightly golden. Peel the skin when cool).
- 1 tbsp lemon juice (juice of 1 lemon)
- Rinse bulgur/dalia well. Soak it in 2 cups water for 5 minutes. Discard the water before cooking.
- Chop the serrano peppers, onions, tomatoes, and cilantro finely.
- Grate the fresh ginger.
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. Once the oil is hot add cumin seeds and mustard seeds.
- Let the cumin seeds splutter. Then add onions, serrano peppers, curry leaves and grated ginger. Stir to prevent the onions from burning.
- Once the onions turn golden in roughly 2 to 4 minutes add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, garam masala, and salt. Stir well.
- Additionally add tomatoes and stir well. Let the tomatoes sauté for about 2 minutes. Keep stirring. Add the frozen vegetables and saute for about a minute or two.
- Then add bulgur wheat and 1.5 cups water. Press cancel. Secure the lid on and select manual/high pressure for 6 minutes. When done let the pressure release naturally for 5 minutes. Then quick release the pressure. Transfer the cooked dalia to a serving bowl. Add cilantro, roasted peanuts, and lemon juice.
- Serve hot.
- On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5.
- If you cannot handle heat, I would recommend reducing or eliminating the Serrano peppers.