Last Updated on 2 months by Neha Deshmukh

Dalia & Moong Dal Recipe – Easy Indian Broken Wheat & Lentil Khichdi

Introduction

Khichdi. Just the word feels like a warm hug, doesn’t it? It’s the ultimate comfort food in Indian households, and this Dalia & Moong Dal Khichdi is my go-to when I want something nourishing, easy, and utterly delicious. I first made this when I was craving something light yet filling, and it’s been a family favorite ever since! It’s perfect for a cozy weeknight dinner, a comforting meal when you’re feeling under the weather, or even a simple yet satisfying lunch.

Why You’ll Love This Recipe

This Dalia and Moong Dal Khichdi is more than just a meal; it’s a little bowl of goodness. It’s quick to prepare, incredibly versatile, and packed with nutrients. Plus, it’s naturally gluten-free (if you ensure your Dalia is sourced from a gluten-free facility – more on that later!). It’s a complete protein thanks to the combination of Dalia and Moong Dal, making it a really satisfying and wholesome dish.

Ingredients

Here’s what you’ll need to make this comforting khichdi:

• ¼ cup Dalia (broken wheat) – about 50g
• ¼ cup Moong Dal – about 50g
• 1 tablespoon Ghee – about 15ml
• ½ teaspoon Cumin Seeds – about 2.5g
• 1 teaspoon Ginger (grated) – about 5g
• ½ cup Tomatoes (chopped) – about 75g
• 1 Green Chili (slit)
• ¼ teaspoon Turmeric – about 1g
• ½ teaspoon Red Chili Powder – about 2.5g
• ½ – 1 cup Mixed Vegetables (carrots, peas, beans) – about 75-150g
• 2 cups Water – about 480ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Dalia (Broken Wheat): Types and Benefits

Dalia comes in two main forms: whole wheat broken and roasted. I prefer the roasted variety for this khichdi as it has a slightly nutty flavor and cooks a bit faster. Dalia is a fantastic source of fiber, making it great for digestion.

Moong Dal: The Gentle Lentil

Moong dal is one of the easiest lentils to digest, making it ideal for everyone, especially those with sensitive stomachs. It’s also a good source of protein and iron. You can use either yellow or green moong dal – both work beautifully!

Ghee: Traditional Flavor and Health Aspects

Ghee adds a wonderful richness and aroma to the khichdi. It’s a traditional ingredient in Indian cooking and is believed to have several health benefits. If you’re looking for a substitute, you can use oil, but the flavor won’t be quite the same.

Hing (Asafoetida): A Unique Spice for Digestion

Just a pinch of hing goes a long way! It adds a unique savory flavor and is known for its digestive properties. Don’t skip it if you can – it really elevates the taste.

Regional Variations in Vegetable Choices

Feel free to get creative with your veggies! While carrots, peas, and beans are classic, you can add potatoes, cauliflower, spinach, or whatever you have on hand. My friend’s mom always adds a little bit of pumpkin, which is amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Dalia and Moong Dal a good rinse under cold water. Then, soak them together in a bowl for about 30 minutes. This helps them cook faster and become nice and soft.
2. Now, heat the ghee in a pressure cooker over medium heat. Once it’s hot, add the cumin seeds and hing. Let them splutter for a few seconds – that’s when you know the flavors are releasing.
3. Add the grated ginger and sauté for about 30 seconds until fragrant. Then, toss in the chopped tomatoes and slit green chili. Cook until the tomatoes soften and become mushy, about 5-7 minutes.
4. Sprinkle in the turmeric and red chili powder. Cook for another 2-3 minutes, stirring constantly to prevent burning.
5. Add your mixed vegetables and sauté for 2-3 minutes. This gives them a little head start.
6. Drain the soaked Dalia and Moong Dal and add them to the pressure cooker. Sauté for another 2-3 minutes, coating them in the spiced tomato mixture.
7. Pour in the water, give everything a good mix, and close the lid of the pressure cooker. Cook for 2 whistles on medium heat.
8. Once the pressure has released naturally (don’t force it!), open the lid and stir well. If you like, you can add a squeeze of lemon juice or a sprinkle of black pepper for extra flavor.

Expert Tips

Here are a few things I’ve learned over the years to make this khichdi perfect every time:

Soaking the Dalia and Dal for Optimal Texture

Don’t skip the soaking step! It really does make a difference in the texture of the khichdi.

Achieving the Right Consistency

If the khichdi is too thick, add a little more hot water. If it’s too thin, cook it uncovered for a few minutes to allow some of the liquid to evaporate.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of red chili powder to suit your taste. If you like it mild, use less. If you like it spicy, add a bit more!

Variations

This recipe is a great base for experimentation!

Vegan Dalia & Moong Dal Khichdi

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Considerations

Ensure your Dalia is certified gluten-free, as some brands may process it in facilities that also handle wheat.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use ¼ teaspoon red chili powder or omit it altogether.
• Medium: Use ½ teaspoon red chili powder.
• Spicy: Use ¾ – 1 teaspoon red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Ekadashi)

During fasting periods like Navratri or Ekadashi, you can omit the vegetables and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Serve hot with a dollop of yogurt, a side of pickle (my favorite!), or some crispy papadums. It’s also delicious with a simple raita.

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.

FAQs

Let’s answer some common questions:

What is the best way to serve Dalia Khichdi?

With a side of yogurt and pickle! It’s a classic combination.

Can I use a different type of dal instead of moong dal?

You can, but moong dal is the easiest to digest. Masoor dal (red lentils) is a good substitute, but it will cook faster.

How can I make this khichdi more flavorful?

A pinch of garam masala at the end, or a squeeze of lemon juice, can really brighten up the flavors.

Is Dalia Khichdi good for babies and toddlers?

Yes! It’s a very nutritious and easily digestible meal for little ones. Just make sure the khichdi is well-cooked and mashed to a smooth consistency.

Can I make this in an Instant Pot?

Absolutely! Use the same ingredients and instructions, but cook on high pressure for 6-8 minutes, followed by a natural pressure release.