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Dalia (broken wheat) is one of the most versatile grains in Indian cooking, known for its nutty taste and health benefits. When cooked with lentils and vegetables, it transforms into Dalia Khichdi — a wholesome dish rich in fibre, protein, and minerals.
This khichdi is soft and easy to digest, making it perfect for all ages, including kids and elderly. Unlike regular khichdi made with rice, this version uses broken wheat, which has a lower glycaemic index and keeps you full longer.
It can be flavoured simply with turmeric and cumin for a light meal, or made richer with added ghee and vegetables like peas, beans, and carrots for a complete one-pot dish. It pairs well with curd, pickle, or papad.
Roast dalia & dal
Dry roast dalia in a pan until golden and aromatic. Similarly, roast moong dal lightly.
Prepare tempering
Heat ghee in a pressure cooker. Add cumin seeds, ginger, and green chilli. Sauté for 1 minute.
Add veggies & spices
Add onions (if using), carrots, beans, peas, and tomato. Cook for 2–3 minutesac and salt.
Cook khichdi
Add roasted dalia and moong dal. Pour in 4 cups water. Mix well. Pressure cook for 3 whistles on medium flame.
Finish
Once pressure releases, fluff khichdi lightly. Garnish with coriander leaves. Serve hot with curd or pickle.
Yes, you can cook only with dalia and veggies, but dal adds protein and flavour.
Yes, but it will take longer (about 30–35 minutes).
Yes, dalia has a low glycaemic index and helps manage sugar levels.
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