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.
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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 healthy Indian comfort food made using yellow lentils and broken wheat and it comes together in under 20 minutes using simple ingredients.
Khichdi for me is the best one-pot meal that I can prepare whenever I want a comforting and satisfying meal. Piping hot and tender, this daliya khichdi is such a pleasure to have with luscious Gujarati Kadhi.
Traditionally, khichdi is prepared with lentils and rice, but here are we are making a healthier version of the same using lentils and broken wheat.
Combining daliya and moong dal in a one-pot meal is great to eat during pregnancy, if you have an upset stomach or if you are following a weight loss plan.
This Daliya Khichdi is,
- Healthy
- Comforting
- Quick & Easy
- Perfect for light meals
- Good for Stomach
Ingredients
Wheat Daliya – Wheat daliya or broken wheat is a healthy alternative to rice. It is packed with vitamins, minerals, and fiber, therefore you should definitely include it in your meals.
Dhuli Moong Dal – Along with broken wheat, we will add dhuli moong dal (split and husked yellow lentils), which adds protein to this healthy dish.
Ghee – Ghee adds a nice flavor in the same. You can even use oil instead of ghee, but I like the rich flavor ghee adds to this simple khichdi.
Veggies – To make the khichdi healthier, I like to add veggies like carrots, beans, potato and cauliflower. You can add veggies of your choice or skip them totally.
Turmeric Powder, Aaafoetida, and Salt – Add salt to taste and turmeric powder to add a nice yellow color to this khichdi. Asafoetida adds a nice flavour too.
How to make Daliya Khichdi?
Add ½ cup daliya to a soup strainer and wash it under running water. Drain and keep aside. Wash ½ cup moong dal 2-3 times with water until the water runs clear. Drain well and keep aside. Heat 2 tbsp ghee in a pressure cooker.
Once the ghee is hot, add 1 tsp cumin seeds and ¼ tsp 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 tsp chopped ginger and cook on medium heat for a minute.
Add the veggies. I added peeled and cubed carrots, chopped beans, peeled and cubed potatoes, and cauliflower florets. Saute them for a minute.
Add the washed daliya and moong dal, 3 cups of water, ½ tsp turmeric powder, and salt to taste to the cooker.
Close the lid of the cooker and pressure cook the khichdi for one whistle on high heat, then simmer the heat to low and cook for 10 minutes on low heat.
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 2 tbsp chopped coriander and 1 tbsp lime juice and mix well.
Serve hot.
Instant Pot Daliya Khichdi
- Add daliya in a soup strainer and wash it under running water. Wash ½ cup moong dal in a bowl and keep 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 ¼ tsp hing (asafoetida) and let them crackle for 3-4 seconds.
- Add whole dry red chilies, green chilies (slit into half), and chopped ginger and cook for a minute.
- Add the veggies. I added peeled and cubed carrots, chopped green beans, peeled and cubed potatoes, and cauliflower florets. Saute them for a minute.
- Add the washed daliya and moong dal, 2 cups of water, turmeric powder, and salt to taste in the pot.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and 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 chopped cilantro (coriander) and lime juice and mix well.
- Serve hot.
Frequently Asked Questions
To make vegan daliya khichdi, you can use vegetable oil or olive oil instead of ghee to make this khichdi. Other ingredients used in this Khichdi are vegan friendly.
Yes, to make it filling and wholesome, you can add vegetables such as tomato, onion, green peas, potatoes, cauliflower, carrot, bottle gourd, cabbage, broccoli, green beans, or any other vegetable 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
Serve this hot and piping daliya khichdi along with kadhi such as Gujarati Khichdi, Fajeto, Raw Mango Kadhi, or even Vegetable Kadhi with a side of papad.
You can serve this khichdi along with raita such as Cucumber Raita, Boondi Raita, Burani Raita, Aloo Raita, Kaddu Ka Raita, Beetroot Raita, and Palak Raita.
Storage Suggestions
I will recommend you to make daliya khichdi fresh and serve it, as it tastes the best when served steaming hot. But if you have leftovers, you can store them for about 2 days, in an air-tight container.
If you feel it has become a little dry after storing in the fridge, add a little water while reheating and mix properly. Heat until hot and serve.
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Recipe Card
Daliya Khichdi Recipe
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 asafoetida (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
- 3 cups water
- ½ teaspoon turmeric powder
- salt to taste
- 2 tablespoons chopped coriander
- 1 tablespoon lime juice
Instructions
- Add ½ cup daliya in a soup strainer and wash it under running water. Wash ½ cup moong dal in a bowl and keep aside. Heat 2 tbsp ghee in a pressure cooker.
- Once the ghee is hot, add 1 tsp cumin seeds and ¼ tsp hing (asafoetida) and let them crackle for a few seconds.
- Add 2-3 whole dry red chilies, 2-3 green chilies (slit into half) and 2 tsp chopped ginger and cook for a minute.
- Add the veggies. I added ½ cup peeled and cubed carrots, ½ cup chopped green beans, ½ cup peeled and cubed potatoes, and ½ cup cauliflower florets. Saute them for a minute.
- Add the washed daliya and moong dal, 3 cups of water, ½ tsp turmeric powder, and salt to taste in the cooker.
- Close the lid of the cooker and pressure cook the khichdi for one whistle on high heat, then simmer the heat to low and cook for 10 minutes on low heat.
- Remove the cooker from heat and let the pressure release automatically. Once the pressure is released, open the lid and give khichdi a mix. Add 2 tbsp chopped coriander and 1 tbsp lime juice and mix well.
- Serve hot.
Notes
- Add daliya in a soup strainer and wash it under running water. Wash ½ cup moong dal in a bowl and keep 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 ¼ tsp hing (asafoetida) and let them crackle for 3-4 seconds.
- Add whole dry red chilies, green chilies (slit into half), and chopped ginger and cook for a minute.
- Add the veggies. I added peeled and cubed carrots, chopped green beans, peeled and cubed potatoes, and cauliflower florets. Saute them for a minute.
- Add the washed daliya and moong dal, 2 cups of water, turmeric powder, and salt to taste in the pot.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and 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 chopped cilantro (coriander) and lime juice and mix well.
- Serve hot.
Did you make this recipe? Let me know!