Daliya Khichdi

Daliya khichdi, also known as broken wheat khichdi or fada ni khichdi, is healthy Indian comfort food made using yellow lentils and broken wheat. Here is how to make it.

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.

Jump to:

• About This Recipe
• Ingredients
• How To Make Daliya Khichdi
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
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About This Recipe

Daliya=Broken wheat and Khichdi=Savory porridge. Daliya khichdi also known as broken wheat khichdi or fada ni khichdi, is a 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 are 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.

This 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.

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.

Dhuli Moong Dal – Along with broken wheat, we will use dhuli moong dal (split and husked yellow petite lentils), which adds protein to this healthy dish. You can also use green moong dal in place of yellow dal.

Ghee – Ghee gives a delicious flavor to this khichdi. 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, dry red chilies, green chilies, fresh ginger, turmeric powder, asafetida, cilantro, lime juice, and salt.

How To Make Daliya Khichdi

Preparation

Add ½ cup daliya (broken wheat) and ½ cup yellow moong dal to a fine-mesh strainer and wash 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

1. Carrot – Peel a small carrot and cut it into ½ inch cubes.
2. 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.
3. Green Beans – Cut 4-5 green beans into ½ inch pieces.
4. Cauliflower – Cut a portion of cauliflower head into small florets.

Cooking In 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.

Add the washed daliya and moong dal, 2 and ½ cups of water, ½ teaspoon turmeric powder, and salt to taste 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 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.

Cooking In A Traditional Pressure Cooker

Step 1 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.

Step 2 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.

Step 3 Add the veggies and saute them for a minute.

Step 4 Add the washed daliya and moong dal, 3 and ½ cups of water, ½ teaspoon turmeric powder, and salt to taste in the cooker.

Step 5 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.

Step 6 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.

Step 7 Serve hot.

Frequently Asked Questions

Serving Suggestions

This khichdi can be served when you want to eat something light and comforting. 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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