Dalia khichdi is a popular Indian dish made from broken wheat (also known as dalia) and lentils (usually moong dal or masoor dal). It is a nutritious one-pot meal that is often served as a breakfast or lunch option. The dish is prepared by cooking dalia and lentils together with vegetables and spices. Dalia khichdi is healthy, nutritious, and a great alternative to regular rice khichdi. This vegan one-pot meal is loaded with vegetables of your choice and is very comforting and filling.
This versatile dish can be made in less than 20 minutes once you have soaked the dalia and the dal. Serve it with Gujarati kadhi or bhindi kadhi for a complete meal. This one-pot wholesome meal is the perfect comfort food for cold winter nights. And the leftovers are great for breakfast the next day. Make this healthy, easy one-pot meal for a comforting weekday meal.
Jump to:
Why you will love this dalia khichdi recipe?
- Comforting and satisfying: Dalia khichdi has a comforting and satisfying nature, making it an ideal choice for breakfast, lunch, or a light dinner. The combination of dalia and lentils provides a filling and satiating meal that keeps you energized throughout the day.
- Nutritious and healthy: Dalia khichdi is a wholesome and nutritious dish. It combines the goodness of broken wheat, lentils, and vegetables, providing a good balance of carbohydrates, proteins, fiber, vitamins, and minerals.
- Easy to make: This Instant Pot dalia khichdi recipe is a simple and easy recipe to prepare and requires basic ingredients and spices. This makes it a perfect choice for weekday meals.
- One-pot meal: Dalia khichdi is a one-pot meal, meaning that the entire dish is cooked in a single pot or pressure cooker. This not only saves time but also reduces the number of utensils used for cooking, making it easy to clean up afterward.
- Budget-friendly: The ingredients used in dalia khichdi are typically inexpensive and readily available. This makes it a budget-friendly option for regular meals or when cooking for a large group of people.
What is Dalia?
Dalia, also known as broken wheat or cracked wheat, is made by milling whole raw wheat. They have a coarse texture and require soaking and cooking. It has a nutty and chewy texture. Dalia is widely used to make porridge and is also used as one of the first foods for babies and toddlers as it is easily digestible. It is free from strong flavors and is cooked with milk and fed as weaning food for babies.
It is often confused with bulgur because of its similar taste and texture. Bulgur is made by cracking par-boiled wheat whereas dalia is made with raw wheat. Both are made with durum wheat but bulgur requires very less cooking when compared to dalia. Dalia is rich in iron, minerals, and fiber. Dalia has a low glycemic index and aids in weight management. It also prevents constipation and helps build muscle mass.
Ingredients
Dalia: Or broken wheat, this is the main ingredient of dalia khichdi.
Lentils: I use a mix of yellow lentils (moong dal) and Bengal gram (chana dal). However, you may use any dal of your choice.
Vegetables: I use potatoes, carrots, cauliflower, beans, and peas. You may use any vegetable of your liking.
Onion, ginger, and garlic: They form the base of the dalia khichdi.
Tomatoes: This is an optional ingredient. However, if you are making a no onion - no garlic khichdi, then do not skip it.
Spices: The whole spices I use are cumin seeds and bay leaf. The powdered spices I use are coriander powder, chili powder, turmeric powder, and garam masala.
Step-by-step instructions
Step 1: Prepare the tempering with cumin seeds and add onion, ginger, and garlic. Saute until the onion is golden (images 1 and 2).
Step 2: Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt. Cover and let the tomatoes cook for 2 minutes (images 3 and 4).
Step 3: Add the vegetables and mix well (images 5 and 6).
Step 4: Drain water from dalia and dal mixture. Add it and mix well (image 7).
Step 5: Add 6 cups of water and mix. Close the lid of the Instant Pot and pressure cook for 6 minutes (images 8 and 9).
Step 6: Do a natural pressure release for 5 minutes, then do a quick release of remaining the pressure. Add coriander leaves (cilantro) and mix well (images 10 and 11). Dalia khichdi is ready to be served.
How to make daliya khichdi on the stovetop?
- Wash and soak dalia, moong dal, and chana dal in water for 15-20 minutes.
- Heat a stovetop pressure cooker on medium flame and add oil.
- Add cumin seeds and bay leaf. Saute for a few seconds.
- Once the cumin splutters, add onion and fry for 3-4 minutes.
- Add ginger and garlic and saute for one more minute.
- Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt. Mix well.
- Cover and let the tomatoes cook for 3 minutes.
- Add the vegetables and mix well.
- Drain water from dalia and dal mixture. Add it and mix well.
- Add 8 cups of water and mix well.
- Close the pressure cooker with its lid and cook on medium heat.
- Once the pressure builds up, reduce the heat to low and cook for about 4-5 whistles. Cooking time may vary depending on the type of pressure cooker and the desired consistency.
- Allow the pressure to release naturally. Once the pressure is released, carefully open the cooker.
- Give the khichdi a gentle stir. If it appears too thick, you can add a little more water and adjust the consistency.
Useful tips to make dalia khichdi
I use a combination of moong dal (yellow lentils) and chana dal (Bengal gram). Chana dal gives thickness to the khichdi and makes it creamy. You may use any dal of your choice.
I use 6 cups of water for 2 cups of dalia and dal combined. This proportion of water gives me khichdi which is of porridge consistency. If you want a dry khichdi, use 5 cups of water instead of 6 cups.
Use vegetables of your choice. This is a great way of using up vegetables.
You may choose to skip some of the spices and keep the dish really simple.
You can make this dalia without onions and garlic. For this version, temper cumin seeds and skip steps 4 and 5 of this recipe. Add ginger along with tomatoes and follow the rest of the recipe.
This dish can be made and served for breakfast too. Soak the dal and dalia, and chop and store the vegetables in the refrigerator the previous night. Your breakfast is ready in less than 20 minutes.
To make this khichdi in a stovetop pressure cooker, follow this recipe using a stovetop cooker and cook it for 3 whistles.
The spices I have used here are perfect to make masala dalia khichdi. If you do not have access to some of the spices, you can skip them. At a minimum, use turmeric powder and a small amount of garam masala.
What to serve with dalia khichdi?
Dalia khichdi can be enjoyed on its own as a complete meal, but if you would like to enhance the flavors and add more variety to your plate, here are some traditional accompaniments that pair well with dalia khichdi:
Yogurt (curd): A bowl of plain yogurt or curd is a popular accompaniment for khichdi. The cool and creamy texture of yogurt complements the warm and spiced khichdi, providing a refreshing contrast.
Pickles: Indian pickles, such as mango pickle (achaar), lime pickle, or mixed vegetable pickle, add tanginess and a burst of flavor to the khichdi. They provide a spicy and sour element that enhances the overall taste of the dish.
Papad: Crispy papads (thin and crispy lentil wafers) make for a delightful side dish with dalia khichdi. They add a crunchy texture and can be enjoyed by breaking them into smaller pieces and eating them alongside the khichdi.
FAQs
This dish tastes great by itself and does not need any sides. However, you may serve it with yogurt and any pickle of your choice.
Dalia is considered very good if you are watching your weight. It is very high in fiber and has a low glycemic index, keeping you full for longer.
It can be stored in the refrigerator for up to four days. You can also freeze it in a freezer-safe container for up to three months. I prefer to reheat it on the stovetop rather than a microwave. To reheat, place the khichdi in a pan and add a small amount of water (not more than ½ cup). Simmer on low heat for a few minutes.
You can skip onions and garlic in this dish. For instructions, see the tips section above.
Absolutely. This dish is ready in no time once you have soaked the dal and dalia. You can soak them at night and chop the vegetables and store them in the refrigerator for a quick and delicious breakfast the next day.
No. While they are both made with durum wheat, bulgur is made by cracking par-boiled wheat whereas dalia is made with raw wheat. The cooking time for Bulgur is very less than compared to Dalia.
Click here for more main course recipes.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Recipe card
Instant Pot Dalia Khichdi
Ingredients
- 1 cup dalia broken wheat
- ¾ cup moong dal
- ¼ cup chana dal
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch ginger grated
- 2-3 cloves garlic chopped
- 1 large onion thinly sliced
- 1 large tomato chopped
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 medium potato cut into cubes
- 1 medium carrot diced
- 8-10 green beans cut into 1-inch pieces
- ½ cup cauliflower florets
- ½ cup peas
- Salt to taste
- ¼ cup coriander leaves
Instructions
- Wash and soak dalia, moong dal, and chana dal in water for 15-20 minutes.
- Set the Instant Pot to saute mode and add oil. Add cumin seeds and bay leaf. Saute for a few seconds.
- Once the cumin splutters, add onion and fry for 2 minutes. Add ginger and garlic and saute for one more minute.
- Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt. Mix well. Cover and let the tomatoes cook for 2 minutes.
- Add the vegetables and mix. Drain water from dalia and dal mixture. Add it and mix well.
- Add 6 cups of water and mix . Close the lid of Instant Pot and pressure cook for 6 minutes
- Do a natural pressure release for 5 minutes, then do a quick release of the pressure.
- Add cilantro and mix well. Serve hot.
Leave a Reply