Dalia khichdi is a delicious one-pot meal that combines the goodness of broken wheat, lentils, and aromatic spices. With the convenience of the
This khichdi has a creamy and comforting texture from the perfectly cooked dalia and lentils and depth and flavor from adding vegetables and spices.
Why you will love this dalia khichdi recipe?
- Dalia khichdi has a comforting and satisfying nature, making it an ideal choice for breakfast, lunch, or a light dinner.
Instant Potdalia khichdi recipe is a simple and easy recipe to prepare and requires basic ingredients and spices.
- Dalia khichdi is a one-pot meal, meaning the entire dish is cooked in a single pot or pressure cooker.
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.
Expert 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.
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 for making 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?
Yogurt (curd): A bowl of plain yogurt or curd is a popular accompaniment for khichdi.
Pickles: Indian pickles, such as mango pickle (achaar), lime pickle, or mixed vegetable pickle, add tanginess and a burst of flavor to the khichdi.
Papad: Crispy papads (thin and crispy lentil wafers) make for a delightful side dish with dalia khichdi.
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. It is free from strong flavors.
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 much less than compared of dalia.
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.
Absolutely. This dish is ready in no time once you have soaked the dal and dalia. You can soak them at night, chop the vegetables, and store them in the refrigerator for a quick and delicious breakfast the next day.
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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 (use store-bought or homemade 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 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.