- Organic wheat dalia is a delicious, nourishing and versatile staple of Indian cuisine.
- As a non-GMO, vegan and Certified USDA product, organic wheat porridge is complimentary to vegan and vegetarian lifestyles.
- Dalia is an excellent source of a variety of nutrients, including fiber and protein. In fact, it contains all eight essential amino acids necessary for healthy growth and development.
- This 1 lbs. Package is recommended to be stored in a cool, dry place away from direct sunlight.
- As a Certified USDA Organic product, wheat dalia is produced and grown using methods that preserve the environment while avoiding synthetic materials such as pesticides and antibiotics. Certified USDA Organic products are grown and produced using methods that preserve the environment while avoiding synthetic materials such as antibiotics and pesticides. This wheat porridge is a GMO-free food, meaning no specific changes were introduced into its DNA via genetic engineering.
- Additionally, it is a vegan food, which means that it excludes all forms of animal products including eggs, seafood, meat, dairy, honey, and poultry.
My Thoughts
What is wheat dalia you ask?
"Bulgur is also known as "Dalia" in North India. It contains Oatmeal and Wheat. Dalia is popular all over the wheat-consuming regions of North India. It can be consumed as sweet dalia or regular dalia.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In bread, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice. In meals, bulgur is often mistaken for rice because it can be prepared in a similar manner, although it has a texture more like couscous than rice. A popular South American carnival food, bulgur is often prepared with flower pollen and tapioca syrup and fried in patties." ..WIKI
I received a package for review and was not compensated, my thoughts are my own.
That said, I used the Wheat Dalia in bread (see recipe at the end of review) It was one of the best loaves of bread that I have made. The wheat dalia in the bread gave it a bit of a crunch. It was so delicious. Wheat Dalia is such a versatile vegan food. You can have it for breakfast, with chia seeds, cooked with coconut milk. It can also be cooked with added vegetables of choice to make a great side dish! There are also various methods in which to cook dalia. You can steam it, stir fry it and even make in the microwave. I really liked it and when it gets colder out, I want to try it as cereal.
Ingredients
2 ¼ cup all-purpose flour
½ cup Cracked wheat
¾ cup + 2 tablespoons water
1 tablespoon + 1 teaspoon Olive oil
1 tablespoon + 1 teaspoon sugar
1 ½ teaspoon Instant dry yeast
1 teaspoon salt
Method
Bring ¾ cup water to a boil. Place cracked wheat in a bowl. Pour boiling water on it. Cover and keep for 1 hour or till the cracked wheat becomes soft and swells up.
Add yeast, sugar, salt and oil to the cracked wheat (the cracked wheat should be warm). Stir to mix well. Empty this mix to a big bowl or a kneading plate. Add flour and stir. Knead with hands for 5 to 7 minutes to get a soft and elastic dough. Add more water if the dough feels hard. Transfer the dough to an oiled bowl and turn around to coat evenly with oil. Cover. Leave to rise for 1 hour or till it doubles in volume.
Knock down the dough on a floured counter. Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal.
Grease one 9 inch x 5 inch loaf tin. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place or till it rises ½ inch above the lip of the pan.
Preheat the oven to 190 degrees. Bake for 35 to 40 minutes till the top turns golden and the bottom sounds hollow when tapped. Tent with a foil if the top is browning too fast.
Remove from pan after 5 minutes. Cool in the rack. Slice next day.
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