Wash the potatoes, the cauliflower, the carrots and, if you bought them whole, peel the peas. Cut the potatoes, cauliflower and carrots into medium-sized pieces.

Heat up the broken wheat in a pan without any fat. Stir to roast it until it changes its colour to golden. Take it out and put it aside.

Now you heat up the oil in the pan and add, when it is hot, the cumin seeds. Roast them and, when they have changed their colour, add the chopped vegetables into the pan as well. Mix the cumin into the vegetables, stir and then place a lid onto the pan. Stir from time to time.

After five minutes, add the broken wheat, the water and some salt. Stir and mix it all well before you place the lid on top of the pan again. Let the vegetables and the dalia come to a boil. Once it boils, turn the heat down to a medium level and just let it get cooked. Stir from time to time.

After five minutes, you can take off the lid. The mixture will take about 15 minutes more to get cooked. Don’t forget to stir occasionally, so that it doesn’t stick to the pot. Once the water is vaporized and all vegetables are soft, your dish is ready!

Enjoy your Dalia Kichadi!