Cracked or broken wheat, commonly referred to as Dalia or Daliya, is a nutritious ingredient frequently found in Indian kitchens. It serves as the base for a variety of both sweet and savory dishes. In this post, I present a simple one-pot Dalia recipe: Dalia Khichdi, a savory porridge made with mixed vegetables, cracked wheat, aromatic herbs, and spices. This recipe is not only easy to prepare but also delicious and highly customizable.
About Daliya Khichdi Recipe
Whether you are a fan of khichdi or not, this Dalia recipe is worth trying. Dalia Khichdi is one of the healthiest ways to enjoy this dish, and it requires minimal effort to prepare.
With just a few ingredients, it makes for a satisfying breakfast, brunch, or lunch option.
In Hindi, ‘dalia’ refers to broken cereals, but in North India, it specifically denotes ‘broken wheat’.
This Dalia Khichdi is a wholesome one-pot meal featuring cracked wheat and a variety of vegetables.
The consistency of this Dalia recipe resembles porridge, although some prefer it a bit thicker. At home, we typically enjoy it with yogurt, but it can also be served plain. It’s a great choice for breakfast.
The vegetables I commonly include in this Daliya Khichdi are carrots, green peas, potatoes, onions, cauliflower, French beans, and tomatoes.
For an extra kick, feel free to add some capsicum. Peas and potatoes are staples in many Dalia-based dishes in Indian cuisine.
You can also incorporate moong lentils into this delightful Daliya Khichdi. Just add them along with the cracked wheat.
I often prepare one-pot meals like this Dalia recipe, khichdi, or Veg Pulao when I’m short on time.
Why Dalia
Broken wheat, or Dalia, is regarded as one of the simplest yet nutrient-rich foods. It is low in fats and cholesterol, high in iron and fiber, and provides good carbohydrates. It is often recommended for growing children and individuals recovering from illnesses.
Dalia is easy to digest, making it an ideal choice when your stomach is upset. This Daliya Khichdi, along with a comforting Moong Dal Khichdi, is often suggested in such cases.
Many of us have fond memories of enjoying Dalia and khichdi while recuperating from various ailments.
While some may find the bland flavor of broken wheat unappealing, it can be made more flavorful and spicy when served to healthy individuals.
How to Make Dalia Recipe
1. Begin by chopping all the vegetables. Measure and prepare all the ingredients for the Dalia recipe.
Sauté Onion and Tomatoes
2. In a 3-liter stovetop pressure cooker, heat 1 tablespoon of oil or ghee over medium-low heat. Add 1 teaspoon of cumin seeds and let them crackle.
3. Add ⅓ cup of finely chopped onions.
4. Sauté the onions until they soften and become translucent.
5. Next, add 1 teaspoon of finely chopped ginger and ½ to 1 teaspoon of finely chopped green chilies.
6. Sauté on low heat for a few seconds, or until the raw aroma of ginger dissipates.
7. Add ½ cup of finely chopped tomatoes.
8. Sauté for 1 minute.
Sauté Vegetables
9. Next, add ½ cup of chopped potatoes, ½ cup of chopped carrots, and ½ cup of green peas (fresh or frozen).
10. Sauté on low to medium-low heat for 2 minutes, stirring occasionally.
Prep & Add Dalia
11. Meanwhile, rinse 1 cup of broken wheat (dalia) in water using a fine strainer.
12. Drain the water and set aside. You can rinse it just before cooking, as it takes little time to do so.
13. Add the rinsed broken wheat to the vegetables. Sauté on low heat for 3 to 4 minutes.
14. Add 4 cups of water and salt to taste.
15. Stir and mix well.
Make Daliya Khichdi
16. On medium heat, pressure cook for 10 to 12 whistles (approximately 11 to 13 minutes) or until the broken wheat is thoroughly cooked and soft.
Cooking time may vary based on the quality of the broken wheat.
17. Once the pressure has released naturally, open the lid and check if the Dalia has softened and cooked well.
If it hasn’t cooked completely, add some water and pressure cook for a few more whistles or cook without the lid until the Dalia reaches a porridge-like consistency.
18. Transfer the prepared Dalia to serving bowls. Garnish with coriander leaves and serve hot or warm.
For added flavor, you can drizzle a bit of ghee over the Dalia when serving. A splash of lemon juice will also enhance the taste.
Enjoy Dalia on its own or pair it with mango or lemon pickle, yogurt, a simple raita, or roasted papad.
Keep in mind that the consistency will thicken as it cools, so add some water to thin it out when reheating.
Expert Tips
- Type of Dalia: Opt for a finer or medium-fine variety of Dalia. It should not be too coarse. You can also use millet Dalia, like jowar Dalia, but adjust the water accordingly. Bulgur wheat can be substituted for broken wheat.
- Rinsing: Always rinse the Dalia to remove any chaff, dust, or impurities. You can rinse it just before cooking, as it takes little time, but prepping it earlier is also fine.
- Vegetables: Feel free to add your choice of vegetables to this khichdi for added nutrition. Fresh or frozen green peas work well, and you can include veggies like carrots, broccoli, cauliflower, spinach, bottle gourd, potatoes, peas, green beans, and pumpkin. Chopping vegetables into small cubes helps them cook evenly and gives a cohesive texture.
- Adjusting Spices: For those not recovering from illness, feel free to enhance the flavor by adding more spices, herbs, and seasonings.
- Fats: For a vegetarian version, use ghee (clarified butter) instead of oil.
- Liquids: Consider using a flavorful vegetable stock instead of water to cook this khichdi.
- Dalia & Water Proportions: For a softer, porridge-like consistency, use 3.5 to 4 cups of water for every cup of Dalia. For a thinner consistency, add more water.
- Pressure Cooking: Dalia cooks best in a pressure cooker. You can use a stovetop pressure cooker or an Instant Pot. If using an Instant Pot, pressure cook for 8 to 10 minutes and then allow for a natural release.
