Dalia Moong Dal Khichdi Lentil Broken Wheat Porridge

This khichdi is a satvik (sattvic) no-onion, no-garlic recipe. In the coastal region of South India, we consume this khichdi during fasting days like Navratri, Ganesh Chaturthi, Ekadashi or Sankashti, or during any vrat or upvas days where there is a restriction on eating food containing onion, garlic, and rice. Khichdi or Khichri or Khichuri is a popular Indian & Asian style porridge traditionally prepared using a combination of rice and lentils. It is also considered one of the best solid foods given to babies who have just started chewing food. In South India, khichdi is also prepared in different forms and is popular as Bisi Bele Bath, Pongal, etc.

Dalia also known as daliya, bulgar wheat, fada in Gujarati, broken wheat in English, gova kana in Konkani, couscous, burghul, lapsi in Marathi, riffoth, cracked wheat, sambha rava, godhuma rava in Telugu. Dalia, the dish prepared below - as it is colloquially referred to - is usually prepared from cracked parboiled groats of different wheat varieties, such as durum wheat. Dalia is high in fiber and protein, with a lower glycemic index. Dalia is considered one of the best cereals for babies and toddlers. My boys enjoy this khichdi for breakfast, lunch, and dinner.

Dalia Khichidi can be served even for kids (who have started chewing solid food) and toddlers. As my two little boys are khichidi fans, I first make khichdi without adding chilies because they cannot tolerate heat, and once I reserve their portion, I add tempering made with green chilies & red chilies to make our khichdi spicier. I have also not added any additional spices except for garam masala powder (curry powder). The combination of lentil with broken wheat and vegetables itself makes this dish flavorful.

½ cup Broken wheat or Dalia ½ cup Moong dal or yellow lentil 2 tablespoon Ghee or oil 1 teaspoon Cumin seeds 2 tablespoon Broken cashews 6 to 8 Curry leaves 4 to 5 Green beans, chopped 1 Capsicum or bell pepper, chopped 1 Potato, finely chopped 1 Carrot, chopped 1 Tomato chopped ½ cup Green peas (fresh or frozen) ¼ teaspoon Asafoetida or Hing ½ teaspoon Turmeric powder 1 teaspoon Garam masala powder or Curry powder 3 ½ cups Water Salt, to taste 2 tablespoon Coriander leaves 2 tablespoon Oil 2 Green chilies, finely chopped 2 Red chilies, roughly chopped

How to make Dalia Moong Dal Khichdi (Fada ni khichdi, Daliya khichuri)

Wash and soak moong dal and broken wheat in water for 20 minutes or until you prep your veggies. In a pressure cooker, add ghee. Once hot, add cumin seeds. When they splutter, add curry leaves and broken cashews, and saute till cashews become golden in color. Now add and veggies of your choice. I have added beans, capsicum, potato, carrots, tomato, and green peas. Saute for a few seconds. Add turmeric powder, asafoetida, and garam masala powder, and mix. Finally, add washed and soaked moong dal and broken wheat, salt, and 3 ½ cups of water. Check out the video on the making of khichdi. Cover the pressure cooker and cook for 3 whistles on medium flame. Let the pressure release naturally.

Meanwhile, in another pan, add 1 to 2 tablespoon of oil. Add finely chopped green chilies and red chilies, and saute until green chilies become soft. Open the cooker lid after the pressure has been released, and check for salt and consistency. Reserve your kids serving portions before adding chilies. Then add coriander leaves and sauteed chilies, and mix to combine. Serve hot and enjoy for the best taste. If you want a thinner consistency, add hot water and adjust the salt.

I have not added any whole garam masala spices. You can add whole spices and powders like sambar powder to make bisi bele bath if desired. You can add oil instead of ghee to make it vegan. If not serving for kids, add green chilies and red chile powder along with cashews and curry leaves. You can substitute yellow lentil with masoor dal (red lentil) or green lentil if desired. If not preparing on fasting days you can even add onion and garlic to the recipe. It tastes even better 🙂 I add hing or hing water, whatever is available in my pantry. You can skip hing/asafoetida if you are preparing this recipe on fasting days. Khichdi thickens as it cools down, so adjust to the desired consistency by adding hot water and adjusting salt to taste.

Press the SAUTE button of your instant pot and add ghee to the steel insert. Add cumin seeds and when they splutter, add curry leaves and broken cashews and saute till cashews become golden in color. Now add vegetables of your choice. Today, I have added green beans, carrots, capsicum, potato, tomato, and green peas. Saute for a few seconds. I generally add veggies available in my pantry. Add turmeric powder, hing (asafoetida), and garam masala powder, and mix. Finally, add washed and soaked moong dal and broken wheat, salt, garam masala powder (curry powder), and 3 ½ to 4 cups of water. Deglaze your IP by scrubbing the bottom using a spatula. Deglazing helps avoid burning and releases any food stuck at the bottom of the steel insert. Press the CANCEL button. Secure the lid with the valve in the sealing position. You can cook in PORRIDGE mode by setting the timer for 13 minutes or PRESSURE COOK MODE for 9 minutes. Let the pressure release naturally for 10 minutes. Then release any remaining pressure. Give a good mix and taste test. If you want a thinner consistency, add hot water at this stage and mix. Finally, add coriander leaves and sauteed green chilies (read above in pressure cooker method) and mix. Serve hot and enjoy.

Khichdi tastes good on its own. But you can serve it with some good raita, salad, or some chips and namkeens too.