Khichdi is one of the simplest Indian dishes. It provides us with a light, tasty dinner that is also very simple to prepare. You can cook khichdi with a wide range of ingredients – for instance, rice, lentils, quinoa, oats, and the list is long! Usually, rice, dal, and a few Indian spices are used to make it. Here’s a recipe for vegetable dalia khichdi, which adds a variation to classic khichdi while also making it healthier. It’s a terrific homemade dinner packed with many essential components.
Reasons To Love This Vegetable Dalia Khichdi
What Is Dalia?
Dalia, also known as daliya, broken or cracked wheat, lapsi, fada, godi rave, samba rava, goduma rava, is a high-fiber cereal produced by roughly grinding all raw wheat grains.
Ingredients
Daliya: Also known as broken wheat, it is a healthy alternative to rice. It’s easily available in Indian grocery stores. It is available in different sizes. Medium to small-size daliya works for this recipe. If you don’t find daliya, you can substitute it with bulgur wheat. Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking, as yellow lentils cook faster. You can also use masoor dal or toor dal. Green chilies: I used Thai green chilies for the heat. Ginger: I used freshly minced ginger. Vegetables: I like to use tomatoes, carrots, beans, and green peas. You can also swap for other vegetables like broccoli, potato, zucchini, and bell peppers. Dry spices: I used turmeric, red chili powder, garam masala, and salt. Ghee: I like to use homemade ghee for making khichdi. You may also use any cooking oil. Whole spices: cumin seeds and hing (asafoetida). Herbs: I like to use fresh coriander leaves for garnish to add flavor to this oats khichdi.
How to Make Vegetable Dalia Khichdi
Press SAUTE on Instant Pot. Heat ghee (or oil). Add the cumin (jeera) seeds and hing (asafoetida). Let cumin seeds crackle. Then add chopped ginger and green chilies, and cook for 20-30 seconds. Add chopped tomatoes, spices like turmeric, red chili powder, garam masala, and salt. Cook until the tomatoes are mushy. Add chopped vegetables like carrots, beans, and green peas. Saute for a minute. Next, add the rinsed moong dal, dalia, and saute for 2 minutes. Then add water. Mix everything well. Also, deglaze the pot, i.e., make sure no food particles are sticking to it to avoid burn alerts. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Lastly, Mix the khichdi well and garnish with coriander leaves. Note: If khichdi is not mushy or too dry, select saute mode. Then add ½ cup of water and cook for another minute.
Stovetop Pressure Cooker Method:
Follow the steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. Pressure Cooker Dalia Khichdi is ready to serve.
Serving Suggestion
Serve the broken wheat khichdi with a tablespoon of melted ghee on top. It is best when had with kachumber salad, green chutney, or papad on the side. But you could also have it yogurt, raita or kadhi.
Storage Suggestions
Though it’s best served hot, leftover khichdi can be kept in the refrigerator for 1-2 days. Chilled khichdi tends to solidify and form lumps. To reheat, just add a small amount of water, adjust the salt, and serve hot.
Tips to Make the Best Dalia Khichdi
Variations
Lentils: If you can’t find split yellow moong lentils, you can also use split green moong lentils, masoor dal (pink lentils), or toor dal (split pigeon peas). Other Grains: You can also prepare the same khichdi with other grains like millet, quinoa, and rice. Vegan: To make this daliya khichdi recipe Vegan, replace ghee with oil. Add vegetables: You can also vary the vegetables added to this daliya vegetable khichdi. You can also use spinach, zucchini, broccoli, and cauliflower. Spices: Bay leaves, cloves, coriander powder, cumin powder, and other spices give the food a blast of taste and brilliant hues.
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