Gluten Free Vegetable Dalia
Gluten free, vegetarian, suitable for ekadashi, suitable for Passover (Buckwheat is not a grain).
Good for kapha, rakta, sthanya.
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This is a modification of a recipe from http://www.indobase.com/recipes/details/vegetable-dalia.php
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
• 250 gm Peas
• 2 tbsp Vegetable 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.
Peel 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 ghee
Mix well and serve.
The texture should be moist and loose like porridge .If it is heavy and sticky, add more water.