Dalia Recipe (Daliya Khichdi)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
437 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Dalia Recipe (Daliya Khichdi)
Description
The Dalia Recipe (Daliya Khichdi) combines broken wheat with various vegetables and spices to create a nourishing soft khichdi. Broken wheat is first rinsed, then sautéed with cumin seeds, onions, ginger, green chilies, and tomatoes. Vegetables like potatoes, carrots, and peas are added before simmering everything in water until the wheat is tender and the mixture attains a porridge-like texture. The seasoning is simple, with salt added to taste, allowing the natural flavors of the wheat and vegetables to be prominent.
Its soft consistency and mildly spiced flavor make this dish suitable as a light meal or comfort food. It can be easily customized with different vegetables or lentils to add protein and nutrition. The recipe yields a warm, filling dish with a gentle texture that is easy to digest.
To achieve a softer khichdi, a finer or medium-fine broken wheat is preferred. Adjust the water quantity if a thinner porridge-like consistency is desired. This recipe can be adapted by using bulgur wheat as an alternative or adding turmeric powder for additional color.
Ingredients
- 1 cup dalia (broken wheat or cracked wheat)
- ⅓ cup onion finely chopped
- 1 teaspoon ginger - finely chopped
- ½ to 1 teaspoon green chilies - finely chopped
- ½ cup tomato finely chopped
- ½ cup carrot chopped
- ½ cup potato chopped
- ½ cup green peas - fresh or frozen
- 4 cups water
- 1 teaspoon cumin seeds
- 1 tablespoon neutral cooking oil or ghee (clarified butter, generic cooking oil
- salt as required
Instructions
Prep Dalia & Veggies
- In a fine strainer, take the dalia or broken wheat. Gently rinse under running water a few times and set aside.
- Rinse and chop the vegetables in small cubes. Set aside.
- Finely chop the onions, tomatoes, ginger and green chillies.
Make Daliya Khichdi
- Heat oil or ghee in a 3-litre stovetop pressure cooker.
- Keep the heat to medium-low. Splutter the cumin seeds first in the hot oil.
- Add the chopped onions and sauté until they soften and become translucent on medium-low to medium heat.
- Now add finely chopped ginger and green chillies. On a low heat sauté for some seconds or until the aroma of ginger disappears.
- Add the chopped tomatoes and sauté for a minute.
- Next add the chopped potatoes, chopped carrots and green peas (fresh or frozen).
- Mix and sauté for 2 minutes on low to medium-low heat.
- Rinse the dalia and add to the veggies in the pressure cooker. Stir and sauté for 3 to 4 minutes on a low heat.
- Add 4 cups water and salt according to taste. Mix again.
- Pressure cook on medium heat for 10 to 12 whistles (or 11 to 13 minutes) or until the dalia has softened and cooked thoroughly. Time taken to cook will vary depending upon the quality of dalia.
- When the pressure drops naturally in the cooker, then only open the lid of the cooker. Check whether the daliya has softened and cooked really well.
- If the daliya is undercooked, then add some more water and pressure cook for a few whistles more or cook without the lid till they are softened and you get a porridge like consistency.
Serving Suggestions
- Pour the Daliya Khichdi in bowls. Garnish with coriander leaves and serve hot or warm.
- Drizzle some ghee or lemon juice on the dalia if you prefer.
- Serve with a side of curd (yogurt), a simple raita, roasted papad or an Indian pickle.
Notes
- Use finer or medium-fine broken wheat to achieve a soft, porridge-like khichdi texture.
- Adding yellow moong lentils can boost protein content in the dish.
- Various vegetables such as green beans, spinach, or bell peppers can be included for nutritional variety.
- Adjust water quantity to control the consistency: more water yields a thinner khichdi.
- Bulgur wheat can be substituted for broken wheat if desired.
- Turmeric powder (about ¼ teaspoon) can be added for color but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 864mg | 36% |
| Potassium | 933mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 10g | 20% |
| Vitamin A | 6150IU | 123% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 47mg | 52% |
| Vitamin E | 4mg | |
| Vitamin K | 20µg | |
| Calcium | 69mg | 7% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 4mg | 22% |
| Magnesium | 49mg | 12% |
| Phosphorus | 349mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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