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.
Gluten free, vegetarian, suitable for ekadashi, suitable for Passover (Buckwheat is not a grain).
Good for kapha, rakta, sthanya.
2 cups buckwheat kasha
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 (Learn How to Make 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 minutes.
The texture should be moist and loose like porridge. If it is heavy and sticky, add more water.
This is a modification of a recipe from http://www.indobase.com/recipes/details/vegetable-dalia.php
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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