Garima Mittal is a Delhi woman who got married in Jaipur. She says she is not much of a cook, but with the support of the house-help and a little guidance from elderly women (and Google), she keeps on experimenting with food.

Lies! Earlier this month, she invited us for a lunch that she cooked including chola-kulcha, vegetable fried rice, and Punjabi kadi which tasted something straight from a 5-star. All this was accompanied with an amazing Daliya- salad, which taste followed us for next few weekends. Soon, we asked her to share its recipe with us…on the blog!

Talking of buckwheat, our very own Daliya, we are generally limited to ‘khichdi’ or cook its sweet version in milk. Let Garima show what else we do with it!

Ingredients:

Buckwheat (daliya), 2 onions, 3 tomatoes, 1 big capsicum, 1 cucumber, 1 big carrots, coriander leaves, 1 tspn mint (pudina) powder, 3 tspns lemon juice and salt to taste.

Method:

Dry roast the daliya till it turns brown.

Add 1 cup of water to it and cook till your pressure cooker blows 1 whistle.

Let it cool down naturally. Don’t refrigerate, please, because the making of this salad takes almost no time.

Chop all the vegetables into fine pieces. Here, our dear helper Sanjay is doing it for me!

Add all the chopped veggies to the boiled daliya and mix well.

Say hello to my son, Lakshya, who can’t wait to taste!

I am adding dry pudina powder. It will taste better if you will use fresh mint.

Add salt.

First let me taste it before I add lemon juice.

Perfect! I am finally putting in some fresh lemon juice according to the salt and mix all.

Serve fresh!

Do you like my quick salad recipe? Let me know in the comments below!

Photographer:  Shashank K Tyagi