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Daliya (Vegan Bulgur Khichdi)

Hearty Daliya with a mix of tender, nourishing veggies and just the right tasty-but-not-too-hot spices, simmered to perfection. This khichdi is a nutritious powerhouse, easy to prepare, and guaranteed to satisfy any appetite, even if you are my favey airplane eating man, Michal Lotito…

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 (Yield: 5 cups)
Calories: 126 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 4 teaspoons canola oil vegetable oil, or sunflower oil
  • ½ teaspoon cumin seeds
  • ½ cup red onion small diced
  • 2 cloves garlic minced
  • 2 teaspoons ginger grated
  • ½ teaspoon Kashmiri red chili powder
  • ¼ teaspoon Turmeric
  • ½ teaspoon asafetida
  • ½ cup tomatoes diced
  • 2 hari mirch green chilies minced (or 2 teaspoons minced jalapeño)
  • 1 cup carrot peeled and diced
  • 1 medium russet potato peeled and 1 cm. diced
  • ½ cup green peas fresh or frozen
  • ½ cup daliya coarse bulgur
  • 1 teaspoon lime juice
  • 2 ½ cups water
  • 1 cup cauliflower small florets
  • ⅓ cup cilantro chopped
  • ¾ teaspoon salt or to taste
To garnish:
  • cilantro leaves
  • green chilies slivered

Instructions

    Cup of Yum
  1. Heat the oil in a small Dutch oven or large saucepan over medium heat. After 90 seconds, when the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until they start to pop.
  2. Add the diced red onion to the pan and sauté until the onions are translucent and slightly golden, about three to four minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Sprinkle the Kashmiri red chili powder, turmeric, asafetida, and diced tomatoes and minced green chilies in the pan. Sauté until the tomatoes begin to break down and become saucy, about three to five minutes.
  4. Stir in the diced carrots and diced potatoes, peas, daliya (coarse bulgur).
  5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low-medium and cover the pan. Let it simmer gently until the vegetables and daliya are tender, which should take about 25 minutes.
  6. Halfway through the cooking, add the cauliflower florets to the pan. Continue to simmer until everything is cooked through and the water has been absorbed.
  7. Stir in the lime juice, chopped cilantro, and salt to taste. Adjust the seasoning as needed.
  8. Serve hot, optionally garnished with cilantro leaves, and slivered green chilies.

Notes

  • 🥕 Consistent Chopparooo:
  • 🥕
  • Achieve even cooking by cutting all vegetables into uniform sizes, especially carrots and potatoes. This ensures consistent cooking and evenly distributed flavors in every bite.
  • 🌊 Cleanse the Bulgur:
  • 🌊
  • Rinse the daliya (bulgur) under cold water using a fine mesh strainer until clear. This removes dust and excess starch, helping the grains cook individually without sticking.
  • 🔥 Gentle Simmering:
  • 🔥
  • Allow the dish to simmer slowly. This ensures that the bulgur and vegetables cook perfectly, enhancing the overall texture and flavor.
  • 🧂 Final Flavor Tweaks:
  • 🧂
  • Taste and adjust the seasonings once the Daliya is cooked. Personalize the flavor by adding more salt, seasonings, or water if needed to achieve the perfect consistency and taste.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Sodium 322mg (13%) Potassium 411mg (12%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 3825IU (77%) Vitamin C 20mg (22%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6(Yield: 5 cups)

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Sodium 322mg 13%
Potassium 411mg 9%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 3825IU 77%
Vitamin C 20mg 22%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.