Dalia Khichdi - Wholesome goodness in a bowl! Try our delicious Dalia and Moong Dal Khichdi recipe – a blend of broken wheat and lentils, offering comfort and nutrition in every bite. Perfect for a balanced meal.
The new year brings new resolutions and new habits. Starting the year right with this new habit.
Did you know eating a good breakfast, sets up your metabolism and you're more likely to make healthy choices throughout the day?
I like to start my day with some healthy, delicious breakfast, that keeps me full until lunch!
This Daliya Khichdi is a perfect, easy, one-pot meal for a great morning. This recipe comes together in no time and makes a nutritious and yummy breakfast.
Growing up in India, I remember my mom used to make this Dalia Khichdi and Meetha Dalia quite often.
I love both the savory and sweet versions of cracked wheat porridge. One of the comfort foods I grew up devouring and I still do.
This Dalia Khichdi is easy to make, highly nutritious, and a complete meal in itself. We love khichdi, the simplicity of this dish is what makes it so special.
There is nothing more comforting than a piping hot bowl of Dalia khichdi, served with some homemade yogurt, papad, and some pickle, YUM!!
What is Dalia Khichdi
Dalia khichdi is a popular Indian dish made from broken wheat (dalia) and lentils (usually moong dal) cooked together with various spices and vegetables.
It's a nutritious and wholesome meal often enjoyed for breakfast or as a light lunch.
The dish is known for its easy preparation and health benefits, making it a common choice among people looking for a balanced diet.
Dalia khichdi is a simple, healthy & nutritious one-pot meal made with cracked wheat, lentils, and a few aromatic Indian spices.
Some variations may include veggies such as carrots, peas, beans, and leafy greens for added flavor and nutrients.
It's a versatile meal that's easy to make and at the same time keeps you full for a long time.
I can eat this Dalia khichdi any time of the day - breakfast, lunch, or dinner! It is so good!
I make this khichdi regularly at my home and is one of my family favorites.
The fact this simple meal can be made with so many variations gives a new twist to the recipe every single time.
Ingredients For Dalia Khichdi
Here's a detailed description of the key ingredients in daliya khichdi:
Broken Wheat (Dalia): The heart of dalia khichdi, broken wheat, also known as Daliya, serves as the foundation of this dish.
It's derived from whole wheat grains that have been broken into smaller pieces.
Dalia's texture ranges from slightly coarse to finer, lending a hearty, chewy element to the khichdi.
It's a rich source of dietary fiber, providing a sense of fullness and aids to digestion.
Moong Dal (Split Green Gram Lentils): Moong dal, a split and hulled form of green gram lentils, complements the daliya in this dish.
It contributes a creamy texture when cooked, blending seamlessly with the broken wheat.
Moong dal is high in protein content, making the khichdi a well-rounded source of both carbohydrates and protein.
Aromatics: whole spices such as mustard seeds, cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, and peppercorns, may be used to enhance the flavors of this khichdi.
The recipe uses cumin seeds for the flavoring. Asafetida enhances the flavor of the dish and also helps reduce bloating. A pinch of asafetida goes a long way.
Spices: Turmeric has been used in India for thousands of years as a spice and also as a medicinal herb.
Known for its anti-inflammatory properties and as a strong antioxidant, turmeric adds a punch of flavor and health benefits to this dish.
Black pepper helps better absorb turmeric and also adds a mild peppery flavor to the dish.
Oil or Ghee: Ghee is typically used for making this dish. To make it vegan, simply use oil instead of ghee.
Oil or ghee, a clarified butter, is used for sautéing the aromatics and spices, infusing the khichdi with richness and enhancing the overall mouthfeel of the dish.
Fresh Cilantro (Optional): Chopped fresh cilantro leaves serve as the finishing touch, providing a burst of freshness and color to the khichdi just before serving.
How To Make Dalia Khichdi
There are many ways you can make this khichdi. Today, I am sharing my mom's recipe for making this divine, soul-soothing Dalia khichdi.
I prefer an equal quantity of lentils and Dalia for this recipe. However, you can increase or decrease the quantity of lentils and Dalia to suit your taste.
Soaking the lentils is not required. However, I prefer to soak the lentils for a minimum of 20 minutes. I think it enhances the flavor and most importantly it also eliminates any impurities there may be in the grains.
This is one of the quick meals and I love to make this Dalia khichdi in my Instant Pot. You can also make the same in a stovetop pressure cooker.
You can also make it without pressure cooking, though it will take a little longer to cook. Check out the recipe notes for directions.
Instant Pot Dalia Khichdi
This recipe is pretty straightforward and with just a few handful of ingredients, you can make this hearty, healthy and satisfying meal in no time.
I like to roast the Dalia, before pressure cooking, but it's optional.
You can add veggies of your choice such as carrots, beans, peas, and leafy greens. Feel free to add veggies of your choice for additional flavor and nutrients.
Rinse the moong dal for a couple of times, until the water runs clear. Soak the dal in enough water for 20 minutes. After 20 minutes, drain the water and keep the dal aside.
This step is optional, but I highly recommend soaking the dal before pressure. Soaking the dal enhances the flavor and helps in digestion.
Turn ON sauté (more) mode. When it displays “HOT”, add oil, Dalia. Roast Dalia for 3-5 minutes. Stir frequently for even roasting of Dalia. Note: Roasted Dalia turns aromatic and changes color (will become dark in color).
Add dal, turmeric, salt to taste, and water. Mix well. Turn OFF Sauté. Close lid, vent sealed.
Turn ON Pressure cook (high), for 5 minutes. Note: For medium to coarse Dalia, pressure cook for 10-15 minutes.
Let pressure release naturally, around 5 minutes. Open the lid.
Check the consistency of khichdi, and add hot water if required.
For The Tempering
Heat a saucepan, add ghee, cumin seeds, a pinch of asafetida. Once the cumin seeds crackle, turn OFF the heat. Pour this tempering over the khichdi. Mix well.
Add some lemon juice, to taste. Some finely chopped green chili (optional) and some fresh cilantro.
Dalia Khichdi is ready to serve. Enjoy with some homemade yogurt, pickle, and papad!
Enjoy this wholesome, piping hot Dalia khichdi. It's a great filling breakfast for busy mornings!
Broken Wheat (Dalia): While broken wheat is the traditional choice, you can explore substitutions like quinoa, barley, millet, or even rice to change the base texture and enhance the nutritional diversity of the khichdi.
Moong Dal (Split Green Gram Lentils): Typically the lentils that are light and easy to digest are used for khichdi. A combination of lentils works great in this recipe.
-- yellow moong dal (split petite yellow lentil) with or without the skin,
-- masoor dal (red lentils),
-- toor dal (split pigeon peas)
Cooking time usually depends upon the type of the dal, brand, and water, and yes if you live at an elevation, the cooking time will increase. Following time has worked for me most of the time.
5 minutes of pressure cooking -- moong dal, with or without husk, or masoor dal
20 minutes of pressure cooking -- toor dal
Vegetables: Veggies may be added for extra flavor and nutrients.
-- carrots, peas, green beans, corn
-- leafy greens such as spinach, beetroot greens, kale
-- gourd such as bottle gourd, ash gourd, pumpkin
-- root vegetables such as potatoes, sweet potatoes, beets, turnips
Vegan Dalia Khichdi: Replace ghee with coconut oil and skip dairy-based products. Use vegetable broth for extra flavor and choose plant-based proteins like tofu, tempeh, or beans to maintain the dish's protein content.
Multigrain Dalia Khichdi: Combine broken wheat with other grains like quinoa, barley, or amaranth to create a multigrain delight with a variety of textures and nutrients.
Tangy Tomato Dalia Khichdi: Add tomato for some tanginess. Incorporate tomato paste or use fresh tomatoes for bursts of acidity.
The Dalia Khichdi stays fresh for 2-3 days in the refrigerator. Store it in an airtight container.
This savory cracked wheat porridge is a perfect make-ahead breakfast and a staple in my home. I often make a big batch of Dalia khichdi and freeze it in individual portions. Makes an excellent grab-and-go breakfast, or even lunches.
Dalia Khichdi freezes beautifully and keeps well for a month in the freezer. Store it in a freezer-safe container. In the morning, simply defrost a serving size, reheat and it's ready to devour.
Rinse Ingredients: Always rinse the dalia and lentils thoroughly before cooking to remove any excess starch or impurities.
Tempering: The tempering stage, where you sauté the spices and aromatics in oil or ghee, is crucial for building flavor. Allow the spices to sizzle and release their aroma before adding other ingredients.
Use Broths: If you want to enhance the flavor, substitute water with vegetable or chicken broth when cooking the dalia and lentils.
Texture Matters: The texture of the khichdi can be adjusted by varying the amount of water. For a more porridge-like consistency, use more water; for a drier texture, reduce the water.
Balanced Nutrition: To make it a complete meal, pair the dalia khichdi with yogurt, raita, pickle, or a side for a well-rounded plate.
Dalia khichdi is made of broken wheat (dalia) and lentils (usually moong dal), cooked together with aromatic spices and an assortment of vegetables, creating a nutritious and flavorful one-pot dish.
Dalia is often considered healthier than white rice due to its higher fiber content and lower glycemic index, making it a better choice for managing blood sugar levels and promoting digestive health. However, the choice between Dalia and rice depends on individual dietary preferences and nutritional goals.
Dalia is made from whole wheat kernels that have been cleaned, husked, and broken into small pieces. It is essentially coarsely ground wheat that retains much of the nutritional goodness found in whole wheat grains.
This one-pot, wholesome meal is served with a dollop of Ghee, some plain yogurt, papad, and some pickle on the side. You may also serve some side dish, for a complete, soul-soothing meal.
Easy Dalia Khichdi [Indian Savory Porridge With Broken Wheat]
- handful of fresh cilantro, chopped
Instant Pot Dalia Khichdi
- Rinse the moong dal for couple of times, until water runs clear. Soak the dal in enough water for 20 minutes. After 20 minutes, drain the water and keep the dal aside.
- Turn ON sauté (more) mode. When it displays “HOT”, add oil, dalia, roast dalia for 3-5 minutes. Stir frequently for even roasting of dalia.Note: Roasted dalia turns aromatic and changes color (will become dark in color).
- Add dal, turmeric, salt to taste, and water. Mix well. Turn OFF Sauté. Close lid, vent sealed.
- Turn ON Pressure cook (high), for 5 minutes.Note: For coarse dalia, pressure cook for 10-15 minutes.
- Let pressure release naturally, around 5 minutes. Open the lid.
- Check the consistency of khichdi, add hot water if required.
FOR THE TEMPERING
- Heat a sauce pan, add ghee, cumin seeds, pinch of asafetida. Once the cumin seeds crackle, turn OFF heat. Pour this tempering over the khichdi. Mix well.
- Add some lemon juice, to taste. Some finely chopped green chili (optional) and some fresh cilantro.
- Dalia Khichdi is ready to serve. Enjoy with some homemade yogurt, pickle and papad!
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORDcracked wheat, cracked wheat porridge, dalia, dalia khichdi, dalia khichdi instant pot, dalia khichdi recipe, dalia recipe for breakfast, khichdi, porridge