• 1 cup broken wheat (dalia)
  • ¼ cup yellow moong dal
  • 1 tsp ghee
  • ½ tablespoon cumin seeds (jeera)
  • 1 tablespoon grated ginger
  • ½ cup chopped onion
  • ½ cup chopped tomato
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ cup carrot, diced
  • ¼ cup broccoli
  • 4 cup water
  • ¼ cup chopped fresh coriander


  1. Rinse, and wash moong dal with water. Soak it in 1 cup water for 10 minutes.
  2. Heat ghee in a pressure cooker. Add cumin seeds, ginger, and fry for 10 – 20 seconds to release the aroma of spices.
  3. Add chopped onion and fry till onion become light golden in color. Next, add chopped tomato, salt, and spices. Stir to combine and fry the masala till the tomatoes are mushy.
  4. Add broken wheat, soaked dal (drain the water), and mix nicely.
  5. Add all the vegetables, and combine all the ingredients together.
  6. Add water, mix, and seal the lid of the pressure cooker. Cook dalia khichdi over medium heat for 1 – 2 whistles. Cook it for about 15 minutes. Let the steam release naturally from the pressure cooker. Open the lid and check khichdi for doneness.
  7. Garnish Dalia khichdi with a lot of fresh coriander.
  8. Serve Vegetable Dalia Khichdi warm with raita.

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