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Gluten – Free – Daliya by Sangeeta on Nov 28, 2011

Generally broken wheat is used in making daliya,but to make it gluten free,I used quinoa seeds,oats flakes,vari or bhagar or samo rice,split moong bean and lots of veggies and fruits in it.

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
Ingredients
  • 1 cup quinoa seeds(cooked)
  • 1/2 cup oats flakes(soaked in water for 5-7 min)
  • 1/2 cup samo rice(soaked and cooked)
  • 1/4 cup split moong bean(soaked and cooked)
  • For Tempering:
  • 1 tablespoon olive oil
  • 1 piece cinnamon stick
  • 2 cloves
  • 1/4 teaspoon turmeric powder
  • 2-3 green chillies /as per taste(crushed)
  • 1/2 inch ginger(crushed)
  • 1/4 cup onions(finely chopped)
  • 1/4 cup carrots(finely chopped and blanched)
  • 1/4 peas(blanched)
  • 1/4 cup white part of water melon(finely chopped and blanched)
  • 1/4 cup green apple(finely chopped)
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • pepper powder to taste
  • salt to taste
Method
1.

In a pan heat oil and add first 7-15 ingredients in a given order,one by one and swat for 2-3 min,each.

2.

Now add first 4 ingredients and mix well.Add ingredients from 16 to 20,mix well and serve hot.

3.

NOTE: HOW to Cook Quinoa Seeds:
Soak the quinoa for 5 min in the water.,it helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste.Drain quinoa well in the strainer, transfer to the cooking pot, add 1-1/2 cups water and 1/2 teaspoon salt.Bring to a boil, cover and simmer on low flame for 15 minutes.Remove quinoa from heat and allow to sit five minutes with the lid on
and fluff quinoa gently with a fork.

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