Vegetable Dalia Khichdi recipe is an easy, healthy one-pot meal made with broken wheat (dalia), moong dal, vegetables, and Indian spices in an Instant Pot pressure cooker or on the stovetop.
Khichdi is one of the simplest and most comforting Indian meals. It can be made with various ingredients like rice, lentils, quinoa, broken wheat, oats, and the list is long! The classic version is usually prepared with rice, dal, and a few Indian spices
Here's a recipe for Vegetable Dalia Khichdi, which adds a variation to classic moong dal khichdi while also making it healthier. This wholesome dish is loaded with essential nutrients, making it a perfect homemade meal that's both hearty and healthy. Also, check out my other dalia recipes, such as dalia upma and vegetable dalia pulao.
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Reasons To Love This Vegetable Dalia Khichdi
- The addition of vegetables makes this khichdi extra nutritious and delicious.
- It is a one-pot meal that does not require much time and effort.
- It requires only a handful of ingredients.
- This Khichdi is rich in both fiber and proteins, which can aid in weight loss.
What Is Dalia?
Dalia, also known as daliya, broken or cracked wheat, lapsi, fada, godi rave, samba rava, goduma rava, is a high-fiber cereal produced by roughly grinding all raw wheat grains.
Ingredients
- Daliya: Also known as broken wheat, it is a healthy alternative to rice. It's easily available in Indian grocery stores. It is available in different sizes. Medium to small-size daliya works for this recipe. If you don't find daliya, you can substitute it with bulgur wheat.
- Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking, as yellow lentils cook faster. You can also use masoor dal or toor dal.
- Vegetables: I like to use ginger, tomatoes, carrots, beans, and green peas. You can also swap for other vegetables like broccoli, potato, zucchini, and bell peppers.
- Dry spices: I used cumin seeds, turmeric, red chili powder, garam masala, hing and salt.
- Ghee: I like to use homemade ghee for making khichdi. You may also use any cooking oil.
How to Make Vegetable Dalia Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat 2 tablespoons ghee (or oil). Add 1 teaspoon cumin (jeera) seeds and 1 pinch of hing (asafoetida). Let cumin seeds crackle.
Then add 1 teaspoon minced ginger and 1 green chili (finely chopped), and cook for 20-30 seconds.
Add 1 medium chopped tomato, spices like ½ teaspoon turmeric, ½ teaspoon red chili powder, ½ teaspoon garam masala, and salt. Cook until the tomatoes are mushy.
Add 1 cup of chopped vegetables like carrots, beans, and green peas. Saute for a minute.
Next, add ½ cup of rinsed moong dal, ½ cup dalia, and saute for 2 minutes. Then add 3 cups water. Mix everything well.
Also, deglaze the pot, i.e., make sure no food particles are sticking to it to avoid burn alerts.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Lastly, Mix the khichdi well and garnish with 2 tablespoons coriander leaves.
Note: If khichdi is not mushy or too dry, select saute mode. Then add ½ cup of hot water and cook for another minute.
Stovetop Pressure Cooker Method:
Follow the steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. Pressure Cooker dalia khichdi is ready to serve.
Serving Suggestion
Serve the broken wheat khichdi with a tablespoon of melted ghee on top. It is best when had with kachumber salad, green chutney, or papad on the side. But you could also have it yogurt, boondi raita, or gujarati kadhi.
Storage Suggestions
Though it's best served hot, leftover khichdi can be kept in the refrigerator for 1-2 days.
Chilled khichdi tends to solidify and form lumps. To reheat, just add a small amount of water, adjust the salt, and serve hot.
Tips to Make the Best Dalia Khichdi
- Rinse: Repeatedly rinse moong dal and dalia till the water flows clear.
- Use ghee: Cooking broken wheat khichdi with ghee enhances its flavor and texture.
- Adjust the consistency: If the dalia khichdi is too thick, add some water to adjust the consistency to your liking.
Variations
- Lentils: If you can’t find split yellow moong lentils, you can also use split green moong lentils, masoor dal (pink lentils), or toor dal (split pigeon peas).
- Other Grains: You can also prepare the same khichdi with other grains like millet, quinoa, and rice.
- Vegan: To make this daliya khichdi recipe Vegan, replace ghee with oil.
- Add vegetables: You can also vary the vegetables added to this daliya vegetable khichdi. You can also use spinach, zucchini, broccoli, and cauliflower.
- Spices: Bay leaves, cloves, coriander powder, cumin powder, and other spices give the food a blast of taste and brilliant hues.
Dalia Khichdi - Instant Pot & Stovetop
Equipment
Ingredients
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 pinch hing
- 1 teaspoon ginger minced
- 1 green chili finely chopped
- 1 medium tomato finely chopped
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- salt to taste
- 1 cup mixed veggies (carrot, beans, green peas)
- ½ cup Broken wheat/Bulgur Wheat/Dalia/Cracked Wheat
- ½ cup split moong dal (yellow lentils)
- 3 cups water
- 2 tablespoons coriander leaves
Instructions
Instant Pot Method
- Press SAUTE on Instant Pot. Heat ghee (or oil). Add the cumin (jeera) seeds and hing (asafoetida). Let cumin seeds crackle.
- Then add chopped ginger and green chilies, and cook for 20-30 seconds.
- Add chopped tomatoes, spices like turmeric, red chili powder, garam masala, and salt. Cook until the tomatoes are mushy.
- Add chopped vegetables like carrots, beans, and green peas. Saute for a minute.
- Next, add the rinsed moong dal, dalia, and saute for 2 minutes.
- Then add water. Mix everything well. Also, deglaze the pot, i.e., make sure no food particles are sticking to it to avoid burn alerts.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Lastly, Mix the khichdi well and garnish with coriander leaves.Note: If khichdi is not mushy or too dry, select saute mode. Then add ½ cup of water and cook for another minute.
Stovetop Pressure Cooker Method:
- Follow the steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. Pressure Cooker Dalia Khichdi is ready to serve.
Nutrition
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