1.Butterfly Cracked Wheat Salad 


   Serves: 6 




  • 1 big sized green capsicum
  • 1 big red capsicum
  • 2 cups Butterfly cracked wheat (dalia) 
  • 2 1/2 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tsp. chopped garlic 
  • 1 cup Butterfly chick peas (kabuli chana/ Garbanzo), soaked and boiled
  • 1/4 cup chopped parsley
  • Salt to taste





  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




  • 3/4 cup Butterfly cracked wheat 
  • 1 tbsp oil
  • 1/4 tsp. mustard seeds 
  • 1 tbsp. ginger-garlic paste
  • 1/3 cup finely chopped onions
  • 1 tsp finely chopped green chillies
  • 1 1/4 cups chopped mixed vegetables (cauliflower, potatoes, french beans, carrot, Butterfly dried green peas (matar).
  • 1/2 tsp. turmeric powder 
  • 1 tsp. chili powder
  • Salt to taste


For The Garnish

2 tbsp. finely chopped coriander 




  1. Clean and wash the Butterfly cracked wheat thoroughly in enough water. Drain and keep aside.
  2. Heat the oil in a pressure cooker and add the mustard seeds.
  3. When the seeds crackle, add the ginger-garlic paste, onions, green chilies mixed vegetables, broken wheat, turmeric powder, chili powder, salt and 2½ cups of hot water mix well and pressure cook on a high flame for 2 whistles.
  4. Serve hot garnished with coriander.