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instant pot dalia upma

Instant Pot Dalia Upma - Bulgur Wheat

Discover this healthy and nutritious breakfast dish of a savory Indian porridge packed with vegetables. This recipe saves time in the mornings since it is a one-pot breakfast item for the entire family.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Side Dish
Cuisine Indian
Servings 4


  • 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

    (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.
Keyword Dalia, Easy Instant Pot Dalia, Electric Pressure Cooker Bulgur, Indian Upma, Instant Pot Dalia Upma, Instant Pot Indian Bulgar Upma, Instant Pot Indian Bulgur Pilaf, Multi Pot Upma, Quick Pressure Cooker Upma, Spicy Dalia