Dalia Recipe – Quick Moong Dal & Broken Wheat Khichdi

Last Updated on 2 months by Neha Deshmukh

Dalia Recipe – Quick Moong Dal & Broken Wheat Khichdi

Introduction

Khichdi. Just the word feels like a warm hug, doesn’t it? It’s the ultimate comfort food, and this Dalia Khichdi is my go-to when I want something nourishing, easy, and utterly delicious. I first made this when I was feeling a little under the weather, and honestly, it felt like a little bowl of sunshine. It’s a family favourite now, and I’m so excited to share it with you! This version uses dalia (broken wheat) and moong dal for a lovely texture and flavour.

Why You’ll Love This Recipe

This Dalia Khichdi is more than just a meal; it’s a little bit of home. It’s quick to make – ready in under 30 minutes! – and packed with goodness. It’s perfect for a weeknight dinner, a comforting lunch, or even a light and healthy breakfast. Plus, it’s incredibly versatile. You can easily adjust the spices and veggies to suit your taste.

Ingredients

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

• 1 tsp ghee
• ½ cup dalia / broken wheat
• 1 tsp oil
• 1 tsp jeera / cumin seeds
• Pinch of hing / asafoetida
• ½ tsp ginger paste
• 2 green chillies, slit
• 1 tomato, chopped
• 2 tbsp peas / matar
• ¼ cup chopped carrot
• ½ tsp turmeric / haldi
• ½ cup moong dal
• 4 cups water

Ingredient Notes

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

• Dalia (Broken Wheat): Types & Benefits – Dalia comes in two main forms: whole wheat broken and fine. I prefer the slightly coarser variety for this khichdi as it holds its shape better. Dalia is a fantastic source of fibre, making it great for digestion.
• Moong Dal: Nutritional Value & Varieties – I use yellow moong dal (split yellow lentils) here because it’s easily digestible and cooks quickly. It’s a protein powerhouse and a wonderful addition to any meal. You could also use green moong dal, but it will take a little longer to cook.
• Ghee vs. Oil: Choosing the Right Fat – Traditionally, khichdi is made with ghee for its flavour and aroma. However, you can absolutely use oil if you prefer. I sometimes use a mix of both!

Regional Variations in Khichdi Spices

Khichdi is a dish that varies beautifully across India. Some regions add a touch of garam masala, while others prefer a simpler flavour profile. Feel free to experiment! A pinch of red chilli powder can add a nice kick, or a dash of coriander powder for freshness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp ghee in a pan. Add ½ cup dalia and roast on low flame for 2-3 minutes until aromatic. This step really brings out the nutty flavour of the dalia. Set aside.
2. In a pressure cooker, heat 1 tsp oil. Add 1 tsp cumin seeds and a pinch of asafoetida. Wait until the seeds splutter – that’s when you know the flavour is released!
3. Add ½ tsp ginger paste and 2 slit green chillies. Sauté for about a minute until fragrant.
4. Mix in 1 chopped tomato and cook until softened. Then, add 2 tbsp peas, ¼ cup chopped carrot, ½ tsp turmeric, and salt. Sauté for another 2 minutes.
5. Stir in ½ cup soaked moong dal and the roasted dalia. Pour in 4 cups of water and give everything a good mix.
6. Pressure cook for 3 whistles or until the dalia is fully cooked and everything is nice and mushy. Let the pressure release naturally. Serve hot with a dollop of curd or your favourite pickle!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Dalia Khichdi:

• Achieving the Perfect Khichdi Consistency: If your khichdi is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Soaking the Moong Dal: Why It Matters: Soaking the moong dal for at least 30 minutes (or even longer!) helps it cook faster and become creamier.
• Roasting the Dalia: Enhancing Flavor: Don’t skip roasting the dalia! It adds a wonderful depth of flavour to the khichdi.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Khichdi Adaptation: Simply substitute the ghee with oil.
• Gluten-Free Considerations: Dalia is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the number of green chillies to control the heat. You can also add a pinch of red chilli powder for extra spice.
• Festival Adaptations (Makar Sankranti, Lohri): During Makar Sankranti or Lohri, some families add a little bit of jaggery (gur) to their khichdi for a touch of sweetness.

Serving Suggestions

Khichdi is delicious on its own, but here are a few ideas to elevate your meal:

• A dollop of plain yogurt (curd)
• A side of pickle (my favourite!)
• A sprinkle of chopped coriander leaves
• A drizzle of ghee

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. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

• What is the best way to serve Dalia Khichdi? Serve it hot with a dollop of yogurt and a side of pickle. It’s also lovely with a sprinkle of fresh coriander.
• Can I make this Khichdi in an Instant Pot? Absolutely! Use the same ingredients and instructions, but set the Instant Pot to manual mode for 15-20 minutes, followed by a natural pressure release.
• How can I adjust the thickness of the Khichdi? Add more hot water for a thinner consistency, or simmer uncovered for a thicker one.
• What are the health benefits of including Moong Dal in this recipe? Moong dal is a great source of protein, fibre, and essential nutrients. It’s easily digestible and good for your gut.
• Can I use other vegetables besides peas and carrots? Definitely! Feel free to add potatoes, beans, cauliflower, or any other vegetables you like.