Vegetable Dalia Khichdi (Broken Wheat Moong Dal Khichdi, Fada ni Khichdi) is a healthy Indian comfort food made using yellow lentils and broken wheat. Here is how to make it (vegetarian).
If you are looking for more comforting khichdi recipes like this, then do give these also a try – Khichdi, Bajre Ki Khichdi, Vegetable Oats Khichdi, Jau Moong Dal Khichdi, and Sabudana Khichdi.
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About This Recipe
Daliya=Broken wheat and Khichdi=Savory porridge. Daliya Khichdi also known as broken wheat khichdi, dalia khichdi, or fada ni khichdi, is healthy Indian comfort food made using yellow petite lentils (dhuli moong dal) and broken wheat (daliya) and it comes together in under 20 minutes using simple ingredients.
Khichdi for me is the best one-pot meal that I can make whenever I want a comforting and satisfying meal. Serve it piping hot with a dollop of ghee, papad, and a pickle on the side.
Traditionally, khichdi is made with lentils and rice, but here we are making a healthier version of the same by replacing rice with broken wheat which has more fibers and fewer calories as compared to rice.
Daliya khichdi is great to eat during pregnancy or if you have an upset stomach. It is also recommended if you are following a weight loss plan.
This vegetable dalia khichdi recipe can be easily doubled or tripled. I made it in a 6-quart instant pot and a 3-liter pressure cooker. But if you are scaling the recipe, use an 8-quart instant pot and a 5-liter pressure cooker.
Ingredients
Wheat Daliya – Wheat daliya is also known fada, broken wheat, cracked wheat, godhuma rava, or samba rava. It is a healthy alternative to rice as it has more fibers and fewer calories as compared to rice. It is also packed with vitamins, and minerals, and is a great grain to include in your diet.
You can replace dalia with bulgur wheat or durum wheat.
Dhuli Moong Dal – Along with broken wheat, we will use dhuli moong dal (yellow moong dal, split and husked yellow petite lentils), which adds protein to this healthy dish. You can also use green moong dal, toor dal, or red masoor dal in place of yellow lentil.
Ghee – Ghee gives a delicious flavor to this dalia khichdi recipe. To make vegan khichdi, use oil in its place.
Veggies – To make the khichdi healthier, I like to add veggies like carrots, green beans, potatoes, and cauliflower. You can add veggies of your choice or skip them totally.
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.
To make this khichdi a little interesting, add some pav bhaji masala or sambar masala while cooking.
You can also add some mustard seeds, curry leaves, red chilli powder, crushed black pepper, coriander powder, and garam masala powder to make the masala daliya khichdi.
How To Make Daliya Khichdi
Preparation
Add ½ cup daliya (broken wheat) and ½ cup yellow moong dal to a fine-mesh strainer and rinse them under running water. Rub them a few times with your palms while washing to remove any residues. Drain and keep aside.
Prepare the veggies
- Carrot – Peel a small carrot and cut it into ½ inch cubes.
- Potato – Peel a small potato and cut it into ½ inch cubes. Soak the cubes in water until ready to use. Soaking will prevent the potatoes from turning blackk due to oxidtion.
- Green Beans – Cut 4-5 green beans into ½ inch pieces.
- Cauliflower – Cut a portion of cauliflower head into small florets.
Cook The Khichdi
In An Instant Pot
Press SAUTE button of the instant pot. When it says hot, add 2 tablespoon ghee to the pot.
Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida and let them crackle for 3-4 seconds.
Add 2-3 whole dry red chilies, 2-3 green chilies (slit into half), and 2 teaspoon chopped ginger and cook for 20-30 seconds.
Add the veggies and saute them for a minute.
Now add the washed daliya and moong dal, 2 and ½ cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt to the pot and mix well.
Close the lid of the pot and set the valve to the sealing position.
Press CANCEL and then press PRESSURE COOK. Set the timer to 12 minutes on HIGH PRESSURE. Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot and mix the khichdi well.
Add some more water if the khichdi is thick for your liking. Add 2 tablespoon chopped cilantro (coriander) and 1 tablespoon lime juice and mix well.
Serve hot.
In A Traditional Pressure Cooker
Heat 2 tablespoon ghee in a pressure cooker over medium-high heat. Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon hing (asafoetida) and let them crackle for 3-4 seconds.
Add 2-3 whole dry red chilies, 2-3 green chilies (slit into half) and 2 teaspoon chopped ginger and cook for 20-30 seconds.
Add the veggies and saute them for a minute.
Now add the washed daliya and moong dal, 3 and ½ cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt to the cooker.
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 give khichdi a stir. Add 2 tablespoon chopped cilantro and 1 tablespoon lime juice and mix well.
Serve hot.
Frequently Asked Questions
To make vegan khichdi, replace ghee with vegetable oil or olive oil. Other ingredients used in this khichdi are vegan friendly.
To make it filling and wholesome, you can add vegetables such as tomatoes, onions, green peas, potatoes, cauliflower, carrots, bottle gourd, cabbage, broccoli, green beans, or any other vegetable that you prefer. It is also a great way to use up all the leftover vegetables sitting in the fridge.
You can use chana dal, green moong dal, tuvar dal, or even black dal to make this khichdi. You can also use a combination of two or three dal.
Serving Suggestions
Dalia Khichdi can be served when you want to eat something light and comforting.
It is perfect comfort food for me and I love it with masala curd.
It is great to eat when you have an upset stomach. You can also serve it to toddlers with plain yogurt, just skip adding green chilies when making it for kids.
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 khichdi also tastes great with Gujarati Khichdi, Fajeto, Raw Mango Kadhi, or Vegetable Kadhi.
I sometimes serve it with raita such as Cucumber Raita, Boondi Raita, Burani Raita, Aloo Raita, Kaddu Ka Raita, Beetroot Raita, and Palak Raita.
Storage Suggestions
Daliya khichdi tastes best when served hot, right from the cooker. But if you have leftovers, you can store them in the fridge for about 2 days, in an air-tight container.
If you feel it has become a little dry after storing it in the fridge, add a little water while reheating and mix properly. Heat until hot and serve.
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Recipe Card
Vegetable Dalia Khichdi Recipe (Broken Wheat Moong Dal Khichdi, Fada ni Khichdi)
IngredientsÂ
- ½ cup broken wheat (wheat daliya)
- ½ cup split and husked yellow lentils (dhuli moong dal)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 2-3 whole dry red chilies
- 2-3 green chilies (slit into half)
- 2 teaspoons chopped ginger
- ½ cup peeled and cubed carrots
- ½ cup peeled and cubed potatoes (keep them soaked in water until ready to use.)
- ½ cup chopped green beans
- ½ cup cauliflower florets
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (coriander leaves)
- 1 tablespoon lime juice
Instructions
In Traditional Pressure Cooker
- Add daliya and moong dal in a soup strainer and rinse them under running water. Heat ghee in a pressure cooker over medium-high heat.
- Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
- Add whole dry red chilies, green chilies, and chopped ginger and cook for 20-30 seconds.
- Add the veggie and saute them for a minute.
- Now add the washed daliya and dal, 3 and ½ cups of water, turmeric powder, and salt to the cooker.
- 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 give khichdi a mix. Add chopped cilantro and lime juice and mix well. Serve hot.
In Instant Pot
- Rinse daliya and moong dal and set aside.
- Press SAUTE button of the instant pot. When it says hot, add the ghee to the pot.
- Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
- Add whole dry red chilies, green chilies, and ginger, and cook for 20-30 seconds.
- Add the veggies and saute for a minute.
- Now add the washed daliya and dal, 2 and ½ cups of water, turmeric powder, and salt to the pot.
- Close the lid of the pot and set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK. Set the timer to 12 minutes on HIGH PRESSURE.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the pot and mix the khichdi well.
- Add chopped cilantro and lime juice and mix well. Serve hot.
Did you make this recipe? Let me know!