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+ servings
A bowl of wheat khichdi is on the baking tray
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5 from 2 votes

Dalia Khichdi

Dalia Khichdi is a nutritious one-pot meal. The addition of vegetables and spices enhances the flavor of the khichdi recipe and makes us tempting to eat all day long!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 6 people
Calories: 123kcal
Author: Uma Srinivas

Equipment

Ingredients

Instructions

  • Soak broken Wheat and masoor dal in water. ( 10 minutes)

Instant Pot Method

  • Press saute button and add oil, when oil is hot add cumin seeds and crushed cloves. When the seeds start to sizzle, add asfoetida/hing (optional) chopped chilies, chopped garlic cloves, and ginger. Stir again. Add chopped onions and saute until it is translucent. Then add chopped tomatoes and saute well.
  • Add turmeric powder, red chili powder, and garam masala. Continue to stir.
  • Add salt and frozen peas. Mix well. Later add the soaked (and drained) masoor dal and dalia. Stir well get an even nix.
  • Close the instant pot and press the pressure cook button on high for 5 minutes. With the pressure valve in the sealing position. At the end of 5 minutes, let the pressure release naturally.
  • Open the lid and add chopped cilantro and drizzle lemon juice for extra flavor. Serve dalia khichdi warm.

Stovetop pressure cooker method

  • Place the pressure cooker in medium heat and add 1 tbsp of coconut oil. When the oil heats up add cumin seeds and crushed cloves. When the seeds start to sizzle, add chopped chilies, chopped garlic cloves, and ginger. Stir again. Add chopped onions and chopped tomatoes and mix well and saute well.
  • Add turmeric powder, red chili powder, and garam masala. Continue to stir.
  • Add salt and frozen corn. Mix well. Later add the soaked (and drained) masoor dal and dalia. Stir well
  • Add 6 cups water, and close the lid with the regulator weight.
  • On medium heat, it takes about 20 -30 minutes to hear 3 whistles. At three whistles, switch off the heat and let the pressure simmer down.
  • Open the lid when the pressure is off.

Video

Notes

  •  My variation from the usual Khichdi is that I used cracked wheat instead of rice. Wheat takes a little more time than rice to cook, so there are some adjustments to the cooking time that you have to make if you are preparing this recipe with rice. 
  • You can also use sambar powder. This makes the dish lot easier to prepare without compromising on the taste.
  • Cooking with a pressure cooker can be a little tricky at times. The number of whistles you should allow depends on how high the heat is. Not to mention you should be careful not to open the lid when the pressure is high. For this recipe, you will need to set the heat at medium and allow for three whistles, before taking it off the heat.
  • Try it with any of your favorite vegetable(s)
 
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 123kcal | Carbohydrates: 11g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 93mg | Fiber: 3g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg