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, give these also a try – Khichdi, Bajre Ki Khichdi, Vegetable Oats Khichdi, Jau Moong Dal Khichdi, and Sabudana Khichdi.
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About Dalia Khichdi
Dalia=Broken wheat and Khichdi=Savory porridge. Dalia Khichdi, also known as broken wheat khichdi, daliya khichdi, or fada ni khichdi, is healthy Indian comfort food made using petite yellow lentils (dhuli moong dal) and broken wheat (dalia), and it comes together in under 40 minutes using simple ingredients.
Khichdi, for me, is the best one-pot meal 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 with more fibers 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.
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.
This recipe is vegetarian and no onion no garlic recipe.
Ingredients
Wheat Dalia – Wheat dalia is also known fada, broken wheat, cracked wheat, godhuma rava, or samba rava. It is a healthy alternative to rice because it has more fiber and fewer calories. It is also packed with vitamins and minerals and is an excellent grain for your diet.
You can replace dalia with bulgur wheat or durum wheat.
Dhuli Moong Dal – Along with broken wheat, you need dhuli moong 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 – 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 add veggies of your choice or skip them.
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 mustard seeds, curry leaves, red chilli powder, crushed black pepper, coriander powder, and garam masala powder to make the masala daliya khichdi.
You can also add some onions and garlic to this recipe.
How To Make Dalia Khichdi
Preparation
Add ½ cup dalia (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 black due to oxidation.
- 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 on 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 dalia 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 pot lid 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, open the pot lid, and mix the khichdi well.
Add some more water if the khichdi is thick for your liking. Check for salt and add more if required.
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 dalia and moong dal, 3 and ½ cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt to the cooker and stir to combine.
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.
Add some more water if the khichdi is thick for your liking. Check for salt and add more if required.
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, 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 in the fridge.
To make this khichdi, you can use chana dal, green moong dal, tuvar dal, or even black dal. You can also use a combination of two or three dals.
Serving Suggestions
Dalia Khichdi can be served when you want to eat something light and comforting.
It is the perfect comfort food, and I love it with masala curd.
It is excellent to eat when you have an upset stomach. You can also serve it to toddlers with plain yogurt. 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 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 dry after storing it in the fridge, add a little water while reheating and mix well. Heat until hot and serve.
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Recipe Card
Vegetable Dalia Khichdi Recipe (Broken Wheat Moong Dal Khichdi, Fada ni Khichdi)
Ingredients
- 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 (fresh coriander leaves)
- 1 tablespoon lime juice
Instructions
In Traditional Pressure Cooker
- Add dalia and 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.
- 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 dalia and dal, 3 and ½ cups of water, turmeric powder, and salt to the cooker and stir to combine.
- 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 some more water if the khichdi is thick for your liking. Check for salt and add more if required.
- 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 dalia and dal, 2 and ½ cups of water, turmeric powder, and salt to the pot and stir to combine.
- 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. Check for salt and add more if required.
- Add chopped cilantro and lime juice and mix well. Serve hot.
Did you make this recipe? Let me know!