Jowar Dalia Tabbouleh

Traditionally, a Tabbouleh is made using bulgur wheat or what we would identify as Wheat Dalia here. The perfectly cooked bulgur forms the bulk of the salad and garden fresh vegetables and a liberal amount of herbs bring in a freshness and lightness that is welcome on a warm day. In this recipe, we have used the Jowar Dalia as an option for those with celiac disease or gluten intolerance.

Ingredients:

  • ½ cup Jowar Dalia
  • 2 cups of water
  • 1 large cucumber, chopped
  • 1 large tomato, deseeded and chopped
  • 3-4 spring onions, chopped (or use regular onions)
  • 1 small bunch fresh coriander, chopped
  • 1 small bunch fresh mint, chopped
  • ½ teaspoon Rock Salt
  • ½ teaspoon Raw Sugar
  • Juice of 1 lime
  • 1 teaspoon Extra Virgin Olive Oil

Method:

  1. Place the Jowar Dalia in a pan along with the water and a pinch of salt. Cook on medium heat until the Dalia is cooked through but not mushy (there should be no opaqueness in the grain). Drain and leave to cool; then fluff up using a fork. Keep aside.
  2. Make a dressing using the Sendha Namak, Raw Sugar, lime juice and olive oil. Mix well.
  3. Mix all ingredients together and serve immediately.

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96.00
Size : 500g
69.00
Size : 500g

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