Dahlia Khichdi Recipe – Beet Greens & Veggie One-Pot Meal

Last Updated on 2 months by Neha Deshmukh

Dahlia Khichdi Recipe – Beet Greens & Veggie One-Pot Meal

Introduction

Khichdi. Just the name feels like a warm hug, doesn’t it? It’s the ultimate comfort food, and honestly, a lifesaver on busy weeknights. I remember my grandmother always making a simple khichdi whenever anyone was feeling under the weather – it’s that nourishing. This version takes that classic comfort and gives it a little boost with dahlia (broken wheat), vibrant beet greens, and a medley of fresh veggies. It’s a complete, wholesome meal in one pot!

Why You’ll Love This Recipe

This Dahlia Khichdi isn’t just delicious; it’s incredibly easy to make. It’s packed with nutrients, naturally gluten-free (we’ll talk about that later!), and wonderfully customizable. Plus, using beet greens and stems adds a lovely earthy sweetness and a fantastic dose of vitamins. It’s a perfect weeknight dinner, a comforting lunch, or even a light yet satisfying meal for a festive occasion.

Ingredients

Here’s what you’ll need to whip up this delightful khichdi:

• 1 cup dahlia (broken/cracked wheat)
• ½ cup yellow mung dal (split yellow lentils)
• 1 cup assorted veggies (carrot, peas, corn, beans)
• 1 ½ cups finely chopped beet stems and greens
• 1 inch fresh ginger, finely chopped
• 1 teaspoon cumin seeds
• 1 bay leaf
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 2 teaspoons salt (or to taste)
• ¼ teaspoon turmeric powder
• 1 tablespoon oil
• 5 cups water (adjust as needed)
• 3 whole fresh green chilies
• 1 tablespoon ghee
• ¼ teaspoon asafoetida (hing)

Ingredient Notes

Let’s chat about some of these ingredients – little things can make a big difference!

Dahlia (Broken Wheat): Types & Benefits

Dahlia, also known as broken wheat or cracked wheat, is a fantastic whole grain. It’s easily digestible and a good source of fiber. You can find different types – fine, medium, and coarse. I prefer medium for this khichdi, as it holds its shape nicely.

Yellow Mung Dal: Nutritional Value & Substitutions

Yellow mung dal is a staple in Indian cooking. It’s a protein powerhouse and cooks relatively quickly. If you don’t have yellow mung dal, you can substitute with toor dal (split pigeon peas), but you might need to adjust the cooking time slightly.

Beet Greens & Stems: A Regional & Healthy Addition

Don’t toss those beet greens and stems! They’re incredibly nutritious and add a wonderful earthy flavor. In many Indian households, using every part of the vegetable is common practice – it’s all about minimizing waste and maximizing flavor. If you can’t find beet greens, spinach works well too.

Spice Blend: Cumin & Coriander – The Heart of Khichdi

Cumin and coriander are the backbone of many Indian dishes, and khichdi is no exception. They add warmth and depth of flavor. Using freshly ground spices will always give you the best results, but pre-ground works just fine in a pinch.

Asafoetida (Hing): Uses & Health Benefits

Asafoetida, or hing, has a pungent aroma, but it adds a unique savory flavor to the khichdi. It’s also known for its digestive properties. A little goes a long way!

Oil & Ghee: Choosing the Right Fat for Flavor

I like to use a neutral oil for the initial sautéing, and then finish with ghee for that rich, aromatic flavor. Ghee is clarified butter and adds a lovely golden hue and nutty taste. You can use oil only if you prefer, but the ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the dahlia and lentils a good rinse under running water until the water runs clear. This helps remove any excess starch.
2. Heat the oil in a pan, pressure cooker, or electric cooker (using the sauté mode). Add the bay leaf, cumin seeds, and chopped ginger. Sauté for about 30 seconds, until fragrant.
3. Now, add the assorted veggies, chopped beet stems, and beet greens. Season with salt and turmeric. Cook for about a minute, then add the cumin powder and coriander powder. Stir-fry for another 2 minutes, letting the spices bloom.
4. Time to add the dahlia, lentils, and water. Give everything a good mix to ensure everything is well combined.
5. Stovetop: Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the dahlia and lentils are tender. Pressure Cooker: Close the lid and cook for 1 whistle, then let the pressure release naturally. Electric Cooker: Set to high pressure for 15 minutes, then do a quick release.
6. Check the consistency. If it’s too thick, add a little more hot water to reach your desired consistency.
7. Finally, prepare the tadka (tempering). Heat the ghee in a small pan. Add the asafoetida and slit green chilies. Once the chilies start to sizzle, pour the hot ghee over the khichdi.

Expert Tips

• Achieving the Perfect Khichdi Consistency: The key is to adjust the water as needed. You want it to be soft and porridge-like, but not watery.
• Sautéing Spices: Building Flavor from the Start: Don’t rush the spice sautéing step! This is where you build the foundation of flavor.
• Using a Pressure Cooker vs. Stovetop: A pressure cooker significantly reduces the cooking time, which is great for busy days. The stovetop method allows for more control over the consistency.

Variations

• Vegan Dahlia Khichdi: Simply skip the ghee and use oil for both the sautéing and the tadka.
• Gluten-Free Dahlia Khichdi: Dahlia is naturally gluten-free, but always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Khichdi for Makar Sankranti/Pongal: During Makar Sankranti or Pongal, many families add sesame seeds and peanuts to their khichdi.
• Adding Different Vegetables: Feel free to experiment with other vegetables like potatoes, cauliflower, or even pumpkin!

Serving Suggestions

Khichdi is delicious on its own, but it’s even better with some accompaniments. Try serving it with:

• A dollop of yogurt
• A side of pickle (mango pickle is a classic!)
• Papadums (crispy lentil wafers)
• A simple raita (yogurt dip)

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

What is Dahlia and is it Gluten-Free?

Dahlia is broken wheat, a whole grain that’s a good source of fiber. Yes, it’s naturally gluten-free, but always check the packaging to be sure.

Can I use other lentils instead of yellow mung dal?

You can! Toor dal (split pigeon peas) is a good substitute, but you might need to adjust the cooking time.

How can I make this khichdi more flavorful?

Don’t skimp on the spices! Using fresh spices and properly sautéing them makes a huge difference. Also, the tadka is key – don’t skip it!

What are the health benefits of adding beet greens?

Beet greens are packed with vitamins and minerals, including vitamin K, vitamin A, and folate. They’re also a good source of antioxidants.

Can I make this khichdi in an Instant Pot?

Absolutely! Use the same pressure cooking time as mentioned for the regular pressure cooker (1 whistle, natural release).