You can add a cup of boiled chickpeas or cubed and cooked boneless chicken to make it protein rich. 1 Bring 2 cups of water to a boil, add 1/2 tsp salt and add the washed and drained cracked wheat. Lower flame, place lid and cook till the water is absorbed and its cooked. Once cooked, remove onto a plate and spread to cool. While dalia is cooking, do the preparation work and roast vegetables. 2 Heat oil in a cooking vessel, once oil is hot, add the cumin seeds and allow to splutter. Add crushed garlic and onions and cook for 3 mts, constantly stir frying. 3 Add eggplant and carrot and saute for 8-9 mts. Add bell peppers and stir fry for 3 mts, tossing vegetables constantly lest they burn. 4 Adjust salt, paprika and saunf pwd and combine. Add the flour and combine with the vegetables. Add the tomato puree and cook for another 5 mts. Add half a cup of water and cook for another 8-9 mts or till the water is almost evaporated. Adjust salt. 5 Turn off heat, arrange the cooked dalia on a serving plate and spoon the roasted vegetables onto the dalia and garnish with fresh coriander leaves or parsley and a dash of lemon juice. Serve warm. Prep & Cooking Time: 30 mts Serves 4 persons Cuisine: Thai inspired . 1/2 tsp cumin seeds 3/4 tsp saunf/aniseed pwd 1 tsp red chilli pwd or paprika 4 garlic cloves, lightly crushed 1 onion, sliced 1 carrot, julienne 1 red bell pepper, cut into 1″ squares 1 yellow pepper, cut into 1″ squares 1 egglant/baigan or zucchini, cubed 1 tomato, pureed 1 1/2 tsps maida 1 1/2 tbsps olive oil coriander leaves or parsley for garnish 1 tsp lemon juice (optional) salt to taste
