Dalia Khichdi is, delicious, healthy dish made with cracked wheat, lentils & few aromatic Indian spices. This easy one-pot meal is packed with nutrients, and will keep you full for a long time!

Simple, yet nourishing, this khichdi is a wholesome meal and one of the comfort foods in Indian cuisine. Typically, this Dalia Khichdi is served with some plain yogurt, papad, and some pickle on the side.

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! And this Dalia 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 simple, healthy & nutritious one-pot meal made with cracked wheat, lentils, and few aromatic Indian spices. Cook Dalia or cracked wheat and yellow moong dal (split green gram, with or without husk) in one pot until fully cooked.

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.

Pic Shown: Dalia Khichdi [Cracked Wheat Porridge]

INGREDIENTS FOR DALIA KHICHDI 

LENTILS – typically the lentils that are light and easy to digest as moong dal (split petite yellow lentil) with or without the skin, masoor dal (red lentils), or toor dal (split pigeon peas) are used for khichdi. Even a combination of lentils works great in this recipe.

DALIA – is referred to as broken or cracked wheat. Dalia is used to making sweet or savory dishes. Recipes use fine Dalia but medium or course Dalia works fine too. Adjust the cooking time depending upon the type of Dalia used.

CUMIN SEEDS – 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 – It enhances the flavor of the dish, and also helps reduce bloating. A pinch of asafetida goes a long way. 

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 mild peppery flavor to the dish. 

GHEE – Ghee or clarified butter is typically used for making this dish. To make it vegan, simply use oil instead of ghee.

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. Alternatively, this can also be made without pressure cooking, though it will take a little longer to cook. Check out the recipe notes for directions. 

Pic Shown: Dalia Khichdi [Cracked Wheat Porridge]

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 indigestion.

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! 

Pic Shown: Dalia Khichdi [Cracked Wheat Porridge]

FREQUENTLY ASKED QUESTIONS

WHAT IS DALIA

Dalia is a cracked or broken wheat made by crushing the raw whole wheat kernels into small pieces.

The whole process involves minimum processing of whole grain, thus keeping the husk and the germ of the wheat kernel intact.

Dalia comes in different sizes – fine, medium, coarse, and a whole grain.

DIFFERENCE BETWEEN DALIA AND BULGUR

Dalia is slightly different from Bulgur, though they are used interchangeably.

Bulgur wheat is pre-cooked. Whole wheat grains are parboiled, dried, toasted, and later cracked or broken into a smaller cut. Since bulgur is pre-cooked, it requires less cooking than Dalia.

Dalia does not go through any processing, it is simply cracked or broken into smaller pieces, thus keeping the husk and the germ intact.

SIMILARITIES BETWEEN DALIA AND BULGUR

Dalia and Bulgur wheat, are available in different cuts. Fine, medium, coarse, and as a whole grain.

They both can be used interchangeably.

Serve as cereals, the base for salads, as a stuffing, casseroles, and pilafs.

Makes a great alternative to rice or couscous.

WHAT LENTILS TO USE

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

WHAT VEGGIES CAN I ADD

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

HOW TO SERVE DALIA KHICHDI 

This one-pot, wholesome meal is served with a dollop of Ghee, some plain yogurt, papad, and some pickle on the side. I also like to serve some roasted potatoes on the side as well. A complete, soul-soothing meal.

HOW TO STORE DALIA KHICHDI 

The Dalia Khichdi stays fresh for 2-3 days in the refrigerator. Store it in an airtight container.

The khichdi freezes well. You can store this khichdi in the freezer for up to a month. Defrost it in the refrigerator before use.

CAN I FREEZE THIS DALIA KHICHDI

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.

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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