tabbouleh ..... to suit an average indian palate...
The daliya is soaked for 15 minutes or so and then steamed lightly (i microwave for a minute per serving) , cooled down , fluffed up with a fork and a dash of olive oil and mixed up with the other things . And that makes the daliya palatable for the average nosy Indain foodie.
And friends please do not mind the overload of pictures here. The celery i am growing makes me so happy that i end up clicking pictures while cleaning it , chopping it and then chomping it...
Imagine the crunch and the flavor it brings to the salad....
I added some mung sprouts too . I want a richly textured salad always . So the glutinous chewy texture of the steamed daliya is complemented by varied crunchy textures of other things....chopped onions , chopped celery , mung sprouts and chopped green chilly.
Add any chopped nuts , roasted or raw . Just as you like it.
The dressing is a simple thing to rustle up....lemon juice , olive oil, garlic , green or red chilly , mustard powder , salt n pepper ...
let's see the proportions...
for one serving ...as i like it..
2 tbsp of dry daliya soaked for 15 minutes
3/4 cup of mung sprouts
1 cup of chopped celery (tightly packed)
1/3 cup of finely chopped onions
1/4 tsp of garlic chopped
green or red chilly to taste chopped or paste
( i used a red chilly n garlic paste here)
1-2 tbsp of lemon juice
2 tsp of olive oil
1/2 tsp of yellow mustard powder
1/2 tsp of pepper powder
salt to taste
Mix the dressing ingredients together and then mix with all the pther ingredients at the time of serving . The daliya soaks the seasoning like magic . You would know when you have it...
Have it for any meal ...breakfast , lunch or dinner .... you would be happy to have found it.