Gluten-Free Vegetable Dalia

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Gluten Free Vegetable Dalia

Gluten free, vegetarian, suitable for ekadashi, suitable for Passover (Buckwheat is not a grain).

Good for kapha, rakta, sthanya.


This is a modification of a recipe from

Dalia is a popular Indian breakfast dish and can also serve as a light supper or lunch with the addition of koshimbir (Indian salad). Dalia is given to nursing mothers to support milk production. It is prepared with cracked wheat (dalia) which is nutritive and building. To create a gluten free version, we used buckwheat kasha instead of cracked wheat. Buckwheat is light and rough, ideal for kapha, yet also supports breast milk production. Buckwheat also helps lower cholesterol.


• 2 cups buckwheat kasha
• 2 carrots
• 1/2 cup peas
• 2 tbsp sunflower oil
• 2 tsp ginger-garlic paste
• Salt to taste
• 1 tsp mild red chili
• 1 tsp garam masala

1 tbsp ghee

Peel and chop the carrots into cubes.

Unfreeze the peas.

Boil the vegetables and buckwheat kasha together, in 3 cups water.

Add ginger-garlic paste, fry for 2 min and then add salt, garam masala and red chili.

Mix well and add the boiled vegetable dalia mixture.

Stir in the ghee and frozen peas. Cook for a couple more minites.

The texture should be moist and loose like porridge. If it is heavy and sticky, add more water.

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This page contains a single entry by Alakananda Ma published on March 11, 2010 7:46 PM.

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