Warm, richly spiced, and built for a satisfying meal, Instant Pot Vegetable Daliya is a Indian main course made with oil, cumin seeds, and red onion in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion (chopped)
  • 2 teaspoons chopped ginger
  • 1 chopped green chili (optional)
  • 2 medium carrots (diced)
  • 1/2 cup green peas (I used frozen)
  • 1/2 cup daliya/broken wheat (97 grams)
  • 2 cups water
  • 1/4 teaspoon turmeric
  • 1/2 + 1/8 teaspoon salt (or to taste)
  • cilantro (to garnish)
  • lemon wedge (to serve)

Method

  1. Press the sauté button on the Instant Pot. Once it displays hot, add oil and then add 3/4 teaspoon cumin seeds and let them sizzle.
  2. Add the chopped onion, ginger and a chopped green chili (if using). Stir and cook for around 3 minutes until the onions soften.
  3. Then add the veggies- diced carrots and green peas (I used frozen peas). You can also add chopped tomato, peppers if you want. Also add the daliya and stir everything together.
  4. Add 2 cups of water. The amount of water can vary depending on the consistency you prefer. Add turmeric and salt to taste. Stir and close the lid.
  5. Press the manual or pressure cook button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release. Open the pot and give it a stir. Garnish with cilantro and serve. You can also squeeze some lemon juice before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.