1. Soak the dalia in hot water for 20 minutes and drain. Ensure they are soft and fully cooked.
  2. Apply ½ tbsp. of oil evenly over the green and red capsicum. Pierce each of them with a fork and roast them over a medium flame till they turn black.
  3. Immerse them in water and remove the skin, stem and seeds and chop into 25 mm. (1”) cubes. Keep aside.
  4. Combine all the remaining ingredients, including the capsicum cubes in a bowl and toss well.
  5. Refrigerate for at least 2 hours.
  6. Serve chilled.

2.Butterfly Cracked Wheat Vegetable Delight (Pressure Cooker)


 Serves: 4