Dalia Khichdi Recipe Broken Wheat Khichdi Whiskaffair

on Jan 12, 2021, Updated Aug 07, 2023 If you are looking for more comforting khichdi recipes like this, try Dhuli Moong Dal Khichdi, Bajre Ki Khichdi, Vegetable Oats Khichdi, Jau Moong Dal Khichdi, Sabudana Khichdi, and Jowar Khichdi. Mohit’s family is very particular about their food. They lived in Old Delhi for quite some time and had specific vendors for specific ingredients. Some of his aunts still manage to get their groceries from the age-old shops they always used. Dalia always comes from shop number 15 in Khari Bowli. They also manage to ship a year’s worth of supplies to their kids staying abroad. That is some commitment, I must say! Now, I buy organic dalia from wherever it is easily available. It might not be as good as the one sold at Pandrah Number Dukaan, but it is decent. I frequently make dalia khichdi, doodh dalia, and dalia upma for breakfast. In this post, I share my favorite dalia khichdi recipe!

About Dalia Khichdi

Dalia means broken wheat, and Khichdi means savory porridge. Dalia Khichdi, also known as broken wheat khichdi, daliya khichdi, or fada ni khichdi, is a healthy Indian comfort food made using petite yellow lentils (dhuli moong dal) and broken wheat (dalia). It comes together in under 40 minutes using simple ingredients. Traditionally, khichdi is made with lentils and rice, but we are making a healthier version by replacing rice with dalia, which has more fiber and fewer calories than rice. Daliya khichdi is excellent to eat during pregnancy or if you have an upset stomach. It is also recommended if you are following a weight loss plan. Transfer piping hot daliya khichdi to a serving plate and top it with a dollop of ghee. Mango Pickle, Papad, Plain Yogurt, and Green Chutney are a must to serve along with it. This one-poy dalia khichdi recipe can be easily doubled or tripled. I made it in a 3-quart instant pot and a 3-liter pressure cooker. But if you are scaling the recipe, use a 6-quart instant pot or a 5-liter pressure cooker. Cooking time will remain the same.

Storage Suggestion

Daliya khichdi tastes best when served hot. It tends to thicken as it cools. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Add some water before reheating and mix well. Then, reheat in a microwave or a pan over the stovetop. You can replace dalia with bulgur wheat or durum wheat. Dhuli Moong Dal – Along with dalia, you need dhuli mung dal (yellow moong dal, split, and husked petite yellow lentils), which adds protein to this healthy dish. You can also use green moong dal, toor dal, or red masoor dal instead of yellow lentil. Ghee gives a delicious flavor to this daliya khichdi recipe. To make vegan khichdi, use oil in its place. Veggies – I like adding carrots, green beans, potatoes, and cauliflower to make the khichdi healthier. You can skip veggies to make a plain khichdi. Others – You will also need cumin seeds, whole dry red chilies, green chilies, fresh ginger, turmeric powder, asafetida (hing), cilantro (fresh coriander leaves), lime juice, and salt. Add some pav bhaji masala or sambar masala while cooking to make this khichdi more enjoyable. Add brown mustard seeds, curry leaves, red chili powder, crushed black pepper, coriander powder, and garam masala powder to make masala daliya khichdi. You can also add some onions and garlic to this recipe. Prepare the veggies Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida and let them crackle for 3-4 seconds. Add the following ingredients and cook for 20-30 seconds.

2-3 whole dry red chilies 2-3 green chilies (slit into half) 2 teaspoon chopped ginger

Add the following ingredients and saute them for a minute.

½ cup peeled and cubed carrots ½ cup peeled and cubed potatoes ½ cup chopped green beans ½ cup cauliflower florets

Now add the following ingredients to the pot and mix well.

washed dalia and moong dal 2 and ½ cups of water ½ teaspoon turmeric powder 1 teaspoon salt

Close the pot’s lid and set the valve to the sealing position. Release the remaining pressure manually, open the pot lid, and mix the khichdi well.
If the khichdi is too thick for your liking, add more water. Also, check for salt and add more if necessary. Add 2 tablespoon chopped cilantro (coriander) and 1 tablespoon lime juice and mix well. Serve hot. Follow the recipe until adding veggies. Now add the following ingredients to the cooker and stir to combine.

washed dalia and dal 3 and ½ cups of water ½ teaspoon turmeric powder 1 teaspoon salt

Close the lid of the cooker and pressure cook the khichdi for one whistle on high heat. Then, reduce the heat to low and cook for 10 minutes. Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid and stir khichdi. If the khichdi is too thick for your liking, add more water. Also, check for salt and add more if necessary. Add 2 tablespoon chopped cilantro and 1 tablespoon lime juice and mix well. Serve hot.