Instant Pot Dalia Khichdi

5 from 2 votes

Dalia khichdi is a one-pot meal that combines the goodness of broken wheat, lentils, and aromatic spices. With the convenience of the Instant Pot, this recipe ensures a perfectly cooked and wholesome dish in no time. Instant Pot Dalia Khichdi can be enjoyed as a nutritious breakfast, lunch, or dinner option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Hindu, Vegan, Vegetarian

Servings:

Calories: 352kcal

Author: Shilpa Kerur

Equipment

Instant Pot

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 (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

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.

Video

Notes

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 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.

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.

Nutrition