A healthy Vegetable Dalia Khichdi recipe is made using cracked wheat and a variety of vegetables. Whether you are under the weather or just want to eat something light, Dalia khichdi is the recipe for you. It is easy to make and can be prepared in a quick time. It is a good option for the people on a diet to enjoy healthy, yet spicy and very tasty.
Dalia is a tasty cereal dish that’s made from cracked wheat, which is high in protein, fiber, and iron. Cracked wheat dishes are popular in India, where they’re eaten for breakfast, lunch, and dinner. There are many ways you can prepare this dish, and vegetable dalia and sweet dalia are among the most popular. Preparing dalia is quite simple and very similar to making rice, and you can customize the dish with all your favorite spices, fruits, and vegetables.
It is a healthy and extremely filling recipe so whenever I am running out of time and want to have a healthy meal then this is always my first preference. It is a one-pot meal where everything cooks in one pot or pan for maximum flavor and minimum cleanup. This easy recipe eliminates the need to figure out what sides to cook with your main dish because the bowl full of Dalia khichdi contains protein, vegetables, and grains in one dish.
Dalia has been a part of the Indian cuisine since ages because of its health benefits. It has got a lot of fiber content, good for weight loss, It helps to reduce cholesterol level, it is low calories, antioxidant, it helps in removing body toxins.
Let’s learn how to make Dalia Khichdi by following this easy recipe. I have added moong dal to add more protein to the dish. You can choose any dal you like and enjoy this when you crave a warm bowl of healthy food.
Do try other similar recipes :
- Masala Khichdi
- Mixed Tadka Dal
- Punjabi Kadhi Pakora
- Aloo Paratha
- Air Fried Aloo Gobhi
- Air Fried Aloo Gobhi
- Palak Dal
Preparation Time: 10mins ∏ Cooking Time: 25mins ∏ Servings: 3-4 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Dalia Khichdi:
Step1: Dry roast dalia over low heat for 3-4 minutes or till aromatic and light brown in color. Transfer to a plate and set aside.
Step2: Heat 2 tablespoon of ghee/oil in a pressure cooker on medium heat. Once the oil is hot enough add 1 teaspoon cumin seeds and wait till seeds start crackling. Then add a pinch of hing (asafoetida), few curry leaves, dry red chili and fry for 10-20 seconds.
Step3: Add finely chopped onion and saute over medium heat till onion turn light brown in color.
Step4: Once the onions turns light brown in color then add crushed ginger-garlic (or paste) along with green chili. Saute for 2 minutes.
Step5: Now add carrot, potato, beans and green peas. Saute for 4-5 minutes on medium flame. Keep stirring.
Step6: Add chopped red & green bell pepper (capsicum). Mix it well. Cook for 2 minutes.
Step7: Now add washed moong dal to the sautéed vegetables. Mix well.
Step8: Add dry roasted dalia and mix it well with the veggies. Saute for 2 minutes.
Step9: Now add chopped tomatoes. I like big chunks of tomato in cooked Dalia khichdi that’s the reason I am adding it at last. If you want you may add along with the other veggies.
Step10: Season with salt, 1 teaspoon coriander powder, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder. Stir to evenly combine the seasoning.
Step11: Pour 1.5 to 2 cups of water into the pressure cooker. Stir once and close the pressure cooker with the lid.
Step12: Pressure cook till 2 whistles on medium-high flames. Then turn off the flame.
Step13: Open it after 5-10 minutes. Let the steam of pressure cooker release on its own. Once the steam is released open the lid and gently fluff the khichdi with a spoon or fork.
Step14: Drizzle some lemon juice and freshly chopped coriander. Healthy and tasty Dalia khichdi is ready to be served.
- To save time you may dry-roast Dalia in bulk and store in an air-tight container.
- Adjust the amount of chilly as per your taste.
- Add any vegetables of your choice or use vegetables that are in season like french beans, green peas, carrot, cauliflower, capsicum, mushrooms, potatoes etc.
- Do not add too much water to cook the khichdi, it might turn mushy. Add just enough water to immerse the ingredients in the pressure cooker. I keep the broken wheat and water ration as 1:1.5 to get the perfect consistency of khichdi. If you are using 1 cup of broken wheat, add water approximately 1.5 cups.