Barley Dalia

Barley Dalia (Jau ka Daliya) is a nutritious, high-fiber broken grain dish made from whole barley kernels, popular as a healthy breakfast porridge or savory upma or lapsi, kichdi, porridge and even for bulking up salads . Rich in fiber, minerals, and beta-glucan, it supports digestion, heart health, blood sugar control and weight management. It has a nutty flavor and is often preferred for its higher fiber-to-carb ratio compared to wheat daliya.

Nutritional Value: Barley Dalia is high in fiber (about 12–13g per 100g), which is significantly higher than regular wheat daliya (approx 2–3g), assisting with better satiety and blood sugar control. It has a significantly lower GI than wheat and rice. It has lower gluten than wheat. 
Versatile Uses: popular as a healthy breakfast porridge or savory upma or lapsi, kichdi, porridge, and even for bulking up salads
Health Benefits: Supports digestion, helps reduce cholesterol levels, aids weight management, and has very low GI, making it a good choice for diabetics.
Preparation: It can be dry-roasted until golden brown and cooked in a pressure cooker or closed vessel.
Texture & Taste: It has a mild, nutty, and slightly creamy texture and a pleasant, rich taste. 
Origin: Bio basics barley rava/dalia and hulled barley grain come from near Udaipur in Rajasthan. The certified organic farmer collective has multiple farmers growing it now, with its increasing popularity. It is processed in the collective fresh's exclusive, organic facility every month in small batches. Rajasthan is one of the main regions where barley is grown.

Roast: Dry roast the barley daliya until it turns golden brown. Wash gently
Tempering: Sauté cumin seeds and vegetables of your choice in ghee.
Cook: Add the roasted daliya, water (usually 3-4 cups per 1 cup daliya), and salt.
Cook until soft, usually the dalia would require one is two water.