This post is dedicated to my father-in-law and all lovers of Indori food!
Thuli or Dalia as it’s more commonly known is made just like rice and eaten with archer ki dal! Accompaniments like jeera alu, hari chutney, hari mirch and nimbu pyaz…make this healthy & wholesome meal a true delight!
Method:
Heat a tsp of ghee/oil in a pressure cooker. Roast dalia for 1-2 minutes, till it acquires a light color. Add three times the water. Give 2 whistles. Open when the steam releases. Sprinkle with freshly chopped dhania! Serve with hot arhar ki dal, jeera alu, hari chutney & nimbu pyaz!
PS: The dalia is made absolutely simple, the accompaniments add the flavor, so you want it to be plain!
For the Jeera Alu:
Heat a tsp of oil, add jeera followed by diced boiled alu, sprinkle salt. Bhuno for 4-5 minutes on medium low. Add red chili pwdr…cook for another another 2 minutes…done!
For the Dal
Boil arhar dal (I like to mix 2 tbsp of moong daal too) with haldi & salt. Give tadka of hing, jeera, grated ginger & lal mirch Sprinkle with freshly chopped dhania & finish with a squeeze of lime!
