Daliya Ki Khichdi
Are you looking for a wholesome, healthy, and easy-to-make meal? Look no further than Daliya Ki Khichdi! Made with broken wheat (daliya) and vegetables, this dish is a powerhouse of nutrients, fibre, and taste. Let’s dive into how you can make this comforting and nutritious recipe at home!
The key ingredient of this khichdi is broken wheat or dalia (as we call it in Hindi). In Gujarati Cuisine, this khichdi is known as fada ni khichdi.
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About Broken Wheat (Dalia)
Broken wheat, commonly known as Dalia, is a highly nutritious, versatile grain made from whole wheat that is coarsely ground. It retains the bran and germ of the wheat, making it a healthier option compared to refined grains like white rice or pasta. Dalia is a staple in many Indian households and is valued for its health benefits, ease of cooking, and adaptability in various recipes.
Nutritional Benefits of Dalia:
- Rich in Fiber:
- Dalia is an excellent source of dietary fibre, which promotes healthy digestion, prevents constipation, and helps to maintain a healthy gut.
- Low Glycemic Index:
- Due to its low glycemic index, Dalia is digested slowly, leading to a gradual rise in blood sugar levels, making it a great choice for people with diabetes or those looking to manage their weight.
- Packed with Nutrients:
- Dalia is rich in essential vitamins and minerals like iron, magnesium, and B vitamins, which support energy production, bone health, and overall well-being.
- Protein-Rich:
- Dalia gives us a plant protein, making it a great addition to vegetarian and vegan diets. It helps in muscle repair and growth.
- Low in Calories:
- As a low-calorie grain, Dalia is perfect for those looking to manage or reduce their weight while still getting essential nutrients.
Reasons to LOVE Dalia Khichdi 💖
Nutrient-Dense and Wholesome:
- Dalia (broken wheat) is rich in fibre, vitamins, and minerals, making it an excellent source of nutrition. Paired with lentils and vegetables, it’s a balanced meal in one bowl.
Great for Weight Loss:
- Low in calories and high in fibre, Dalia Khichdi keeps you full for longer and aids in digestion, making it a perfect choice for those looking to maintain or lose weight.
One-Pot Meal:
- Simple to make and quick to prepare, Dalia Khichdi is a convenient one-pot dish that saves time without compromising on flavour and nutrition. Perfect for busy days!
Customizable:
- You can customize Dalia Khichdi by adding different vegetables, spices, and even pulses to suit your taste and dietary preferences. It’s a versatile dish that can be tailored to anyone’s palate.
Perfect Comfort Food:
- With its soft, warm texture and soothing taste, Dalia Khichdi is the ultimate comfort food, especially on cold days or when you’re feeling under the weather.
Ideal for Any Meal:
- Whether for breakfast, lunch, or dinner, Dalia Khichdi works for any time. It’s light enough for breakfast and filling enough for lunch or dinner.
Rich in Fiber:
- The high fibre content in dalia promotes a healthy digestive system, helps prevent constipation, and keeps your gut happy.
Naturally Gluten-Free:
- If you are gluten-sensitive, you can use dalia made from gluten-free grains like oats or millet can provide the same delicious taste and nutrition without the worry of gluten.
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👩🍳 How to Make Daliya Ki Khichdi: A Step-by-Step Recipe
Essential Ingredients for a Perfect Daliya Ki Khichdi Recipe
Moong Dal: The yellow moong dal gives the perfect texture and taste into the Daliya ki khichdi.
Vegetables: From carrots, beans, green peas, onion, tomato and potato, you can add a variety of veggies to this dalia khichdi.
Ghee: I have used ghee (clarified butter) to cook this khichdi. You can use coconut, vegetable, or olive oil to make a vegan khichdi.
Seasoning: Salt, red chilli powder, turmeric, and fresh coriander.
Instructions for Making the Best Daliya Ki Khichdi
- Wash and soak daliya and moong dal for 10-15 minutes. Drain water and keep it aside.
- Heat ghee or oil in a pressure cooker.
- Add bay leaf, cinnamon, peppercorns, hing, clove red chilli, cumin seeds, mustard seeds and Asafoetida and let them splutter.
- Add curry leaf and green chillies and sauté for a few seconds.
- Add chopped onion and fry onion until it turns translucent. Next, add ginger garlic paste, salt, and spices. Stir to combine and fry the masala for 2-3 minutes.
- Add all the vegetables and mix nicely.
- Stir for 3-4 minutes.
- Add washed, Soaked and drained Broken Wheet and Moong Dal and mix nicely.
- Stir for 5-7 minutes. Add Garam masala and chopped tomato and mix well.
- Pour in about 4-5 cups of water. Stir everything to combine.
- Close the pressure cooker lid and cook on medium heat for 2-3 whistles.
- Turn off the heat and let the pressure release naturally.
- Once the pressure is released, open the cooker and stir the khichdi. If it’s too thick, add warm water and simmer for a few minutes to get the desired consistency.
- Garnish the khichdi with fresh coriander leaves.
- Serve Vegetable Dalia Khichdi warm.
Serving Suggestions for Daliya Ki Khichdi
Yogurt (Dahi):
- A bowl of plain yoghurt or raita (spiced yoghurt with cucumbers or boondi) pairs perfectly with khichdi. It adds a cooling contrast to the warm flavours of the dish.
Pickles:
Indian pickles (achaar) like mango, lemon, or green chilli add a tangy, spicy kick to balance the mild flavours of daliya ki khichdi.
Papad (Poppadoms):
- Crispy roasted or fried papad is an ideal crunchy side that complements the soft texture of the khichdi.
Buttermilk (Chaas):
- A glass of cool buttermilk or spiced beetroot chaas, Taak or Masala chaas helps in digestion and makes the meal lighter while complementing the flavours of the khichdi.
Tips for Making the Best Daliya Ki Khichdi
- Roast the Daliya:
- Always dry roast the daliya (broken wheat) for a few minutes until golden and aromatic. This enhances the flavour and ensures a non-sticky texture.
- Use Fresh Vegetables:
- Freshly chopped vegetables add better flavour and nutrients. Feel free to use seasonal vegetables for extra nutrition and taste.
- Soak the Lentils and Daliya:
- If you’re using moong dal or any other lentils, soak them with Daliya for 15-20 minutes. This reduces cooking time and ensures they become soft and blend well with the daliya.
- Adjust the Water Ratio:
- For a porridge-like, creamy consistency, add about 4 cups of water. For a thicker khichdi, reduce the water to 3 cups.
- Cook on Medium Heat:
- Always cook daliya ki khichdi on medium heat. This ensures even cooking of both the daliya and the lentils, preventing them from sticking or burning.
- Ghee for Extra Flavor:
- Adding a dollop of ghee just before serving enhances the taste and gives the khichdi a nice creamy, rich flavour.
- Serve Hot:
- Khichdi is best served hot. If it thickens after coo
Variations and Customizations for Fada ni Khichdi
Lentil Variation:
- Multi-Dal Khichdi: Instead of just moong dal, you can add a mix of dals like toor dal, masoor dal, or chana dal to increase the protein content and create a richer flavour.
Vegetable-Packed Khichdi:
- Add a variety of vegetables such as spinach, zucchini, bell peppers, or pumpkin to make it more nutrient-dense. This also makes it more colourful and appetizing perfect for kids.
Masala Daliya Khichdi:
- For a spicier version add more spices like Black Pepper Powder or a dash of cumin powder. You can also include freshly ground black pepper for extra warmth.
South Indian Style:
- Add curry leaves, mustard seeds, and a touch of sambar powder or rasam powder for a South Indian twist to your daliya khichdi.
Tangy Twist:
- Squeeze in some lemon juice or add a few tablespoons of tamarind paste at the end of cooking to give the dish a tangy flavour.
Daliya Khichdi with Buttermilk:
- Instead of water, you can cook daliya in buttermilk for a tangy and creamy variation. This is especially popular in some regions of Gujarat.
🥣 Storing Suggestions for Daliya Ki Khichdi
Refrigeration:
- Allow the khichdi to cool completely before storing.
- Transfer it to an airtight container and refrigerate. It will stay fresh for up to 2-3 days.
- To reheat, add a splash of water or milk and warm it on the stove or microwave to restore its soft consistency.
FAQ for Instant Daliya Ki Khichdi
Yes, you can. Follow the same steps in a deep pan or pot. The cooking time will be longer (around 20-25 minutes) as compared to using a pressure cooker.
Absolutely! It’s low in calories, high in fibre, and keeps you full for longer, making it ideal for a weight-loss diet.
Yes, you can use any dal of your choice, such as toor dal or masoor dal, but moong dal is often preferred because it’s light and easy to digest.
🧾Recipe Card
Daliya Ki Khichdi Recipe | fada ni khichdi gujarati recipe | Broken Wheat Khichdi
Materials
- 1 cup Daliya broken wheat
- 1/4 cup Moong dal yellow lentils (optional)
- 1/4 cup chopped Carrots
- 1/4 cup Green peas
- 1/4 cup Potatoes chopped
- 1/4 cup beans chopped
- 1 Tomato chopped
- 1 Onion chopped
- 1 tsp ginger garlic paste
- 1-2 Green chilies chopped, optional
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin seeds
- i pinch Asafoetida
- 1 red chilli whole
- 1 bay Leaf
- 1 inch Cinnamon stick
- 2-3 cloves
- 4-6 black pepercorn
- Few curry Leaf
- 1/4 tsp Turmeric powder
- 1 tsp coriander powder
- 1/4 tsp garam masala powder
- Salt – to taste
- 2 tbsp Oil or ghee
- 5 cups Water
- Fresh coriander leaves – for garnish
Instructions
- Wash and soak the Moong Dal and Daliya for 20 minutes and set it aside.
- Heat ghee or oil in a pressure cooker.
- Add bay leaf, cinnamon, peppercorns, hing, clove red chilli, cumin seeds, mustard seeds and Asafoetida and let them splutter.
- Add curry leaf and green chillies and sauté for a few seconds.
- Add chopped onion and fry onion until it turns translucent. Next, add ginger garlic paste, salt, and spices. Stir to combine and fry the masala for 2-3 minutes.
- Add all the vegetables, broken wheat, and soaked dal (drain the water), and mix nicely.
- Stir for 3-4 minutes until the vegetables soften slightly.
- Add Garam masala and chopped tomato and mix well.
- Pour in about 4-5 cups of water. Stir everything to combine.
- Close the pressure cooker lid and cook on medium heat for 2-3 whistles.
- Turn off the heat and let the pressure release naturally.
- Once the pressure is released, open the cooker and stir the khichdi. If it’s too thick, add some warm water and simmer for a couple of minutes to get the desired consistency.
- Garnish the khichdi with fresh coriander leaves.
- Serve Vegetable Dalia Khichdi warm with curd and pickle.
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Notes
- You can use bulgur wheat or quinoa as well for this khichdi recipe.
- Use the saute mode and pressure cooker mode of the instant pot to make this dalia khichdi. The pressure cook time is 5 minutes.
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