Dalia Recipe (Daliya)

Dalia khichdi recipe - One of the most nutritious and whole some dish made with broken wheat, spices & herbs. Instructions included to make in pot, pressure cooker & Instant pot.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time30

Cook Time25

Total Time55

Servings1

AuthorSwasthi

Ingredients (1 cup = 240ml )

¼ cup broken wheat (dalia)
¼ cup moong dal (skinned mung beans)
1 teaspoon grated ginger
1 green chilli slit (optional)
½ cup tomatoes (deseeded & chopped)
½ to 1 cup mix veggies (carrots, peas, beans) chopped optional
½ teaspoon red chili powder (use less for low heat)
1 tablespoon ghee or oil (adjust)
½ teaspoon cumin seeds (jeera)
1 pinch hing (asafetida, optional)
¼ teaspoon turmeric or as needed
½ teaspoon salt (adjust as needed)
2 cups water

How to make the recipe

Stovetop

Preparation: Wash and soak broken wheat and moong dal together for 30 mins. Meanwhile prep up the veggies and begin to cook.
Temper: Heat ghee in a pressure cooker or pot. and add cumin seeds. When they begin to sizzle, add hing and ginger. Saute for a minute until aromatic. Stir in the tomatoes, salt and turmeric.
Saute until mushy and stir in the chili powder. You can also add little garam masala if you like. Stir in the veggies and saute for 2 to 3 mins.
Drain water completely from dal and broken wheat. Add to the pot and saute for 2 to 3 mins on a medium high flame.
Make Dalia: Pour 2 cups water & mix well. Cover and cook on a medium to low flame for 2 whistles. If cooking in a pot, keep adding more hot water as and when needed until the dalia is soft cooked.
When the pressure releases naturally, open the lid and stir well. If you find the dalia to be too thick you may pour little boiling water and mix. Adjust salt to your taste.
Serve dalia khichdi hot or warm.

Instant pot Instructions

Press the SAUTE button (medium) on the Instant pot and pour ghee or oil to the steel insert. Add cumin. When they begin to splutter, add ginger. Then stir in the tomatoes and salt.
Saute for 1 to 2 mins until the tomatoes turn mushy. Add red chilli powder and turmeric.
Mix and then add the vegetables. Saute for 30 to 60 seconds. Add the drained dalia and moong dal. Saute for 1 to 2 mins.
Then pour water and add salt. Deglaze by scrubbing the bottom of the pot with a spatula to release any bits of food stuck there.
Press CANCEL button. Secure the Instant pot with the lid and position the steam release value to sealing.
Press PORRIDGE button and set the timer to 14 mins. Alternately you can cook for 12 mins on pressure cook mode. If you are using the fine dalia, it only takes 10 mins in both porridge mode and pressure cook mode.
Let the pressure release naturally for 8 to 10 mins. Then release the rest manually. Give a good mix. If you like the porridge like consistency, you may add ½ cup hot water and mix the dalia.

NUTRITION (estimation only)