Instant pot dalia khichdi step-by-step recipe with video and photos.
About this recipe
Dalia khichdi is broken wheat and lentils khichdi that is healthy, nutritious, and a great alternative to the 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. It can be enjoyed for breakfast, lunch, or dinner. Serve it with 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.
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 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.
Dalia: Or broken wheat, this is the main ingredient.
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 potato, carrot, cauliflower, beans, and peas. You may use any vegetable of your liking.
Onion, ginger, garlic: They form the base of the dalia.
Tomatoes: This is an optional ingredient. However, if you are making a no onion - no garlic khicdi, 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
Prepare the tempering with cumin seeds and add onion, ginger, and garlic. Saute until the onion is golden (steps 1,2).
Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt. Cover and let the tomatoes cook for 2 minutes (steps 3,4).
Add the vegetables and mix well (steps 5,6).
Drain water from dalia and dal mixture. Add it and mix well (step 7).
Add 6 cups of water and mix. Close the lid of the Instant Pot and pressure cook for 5 minutes (steps 8,9).
Do a quick release of the pressure. Add coriander leaves (cilantro) and mix well (steps 10,11). Dalia khichdi is ready to be served.
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 water instead of 6 cups.
Use vegetables of your choice. This is a great way of using up the 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, 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.
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 when compared to dalia.
Click here for more main course recipes.
This dalia khichdi is:
- one-pot meal
- can be made both in Instant Pot as well as a stovetop pressure cooker
- comforting, healthy, and delicious
Instant Pot Dalia Khichdi
- 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
- 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 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 5 minutes
- Do a quick release of the pressure
- Add coriander leaves and mix well
- Serve hot
Click here to watch dalia khichdi web story.