Cracked Wheat
Dalia / Lapsi
Milled from hard wheat grown across central India's Malwa plateau, our cracked wheat is parboiled, dried and broken to a clean, even grit. The parboiling locks in the bran and germ while halving the cook time, giving a nutty, faintly sweet grain with a satisfying chew. Steam it for a savoury upma, simmer it with jaggery and ghee for lapsi, or toss it cold through a herb-bright tabbouleh.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Malwa Plateau, Madhya Pradesh
- Coarse #3 cut
- Parboiled · kiln-dried · cracked
- Whole grain · sortex-cleaned · no additives
- 12-18 months ambient, sealed
Also known as · Bulgur · Fada · Burghul · Tabbouleh Wheat
How to use it
Steamed into upma with tempered spices and vegetables
Simmered with jaggery, ghee and cardamom for lapsi
Soaked cold for tabbouleh and grain salads
Folded into kibbeh and stuffed-vegetable fillings
Cooked into a savoury or sweet breakfast porridge
Questions
- Is dalia the same as bulgur?
- Both are cracked wheat, but they differ by one step. Plain dalia is simply broken raw wheat, while bulgur is parboiled before cracking. Our grain is the parboiled style, so it carries the nutty bulgur character and the faster cook time, and works equally well in Indian dalia dishes and Mediterranean tabbouleh.
- How do I cook it and how long does it take?
- Because it is parboiled, it is quick. Simmer one part grain to two parts water for about 12-15 minutes for a fluffy savoury texture, or soak the fine cut in hot water for cold salads. Toasting it in a little ghee first deepens the nutty aroma.
- Does it contain gluten?
- Yes. Cracked wheat is a wheat product and naturally contains gluten, so it is not suitable for coeliac or gluten-free diets. It is, however, a whole grain that retains the bran and germ for higher fibre.
