Dalia Recipe | Dalia Khichdi | Masala Vegetable Daliya

Ingredients For Dalia Khichdi Recipe

• 1 Cup Daliya (Broken Wheat)
• 1/4 Cup Moong Dal (Yellow)
• 1 Small Potato
• 1 Carrot
• 1/2 Louki (Ghiya / Bottle Gourd)
• 1/2 Cup Green Peas (Matar)
• 1 Green Chilli
• 1 Tablespoon Rai (Black Mustard Seeds)
• 1 Teaspoon Cumin Seeds (Jeera)
• 2 Cloves (Laung)
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1/2 Teaspoon Black Pepper Powder
• 1/2 Saunth Powder (Ginger Powder)
• 1 Teaspoon Salt, or to taste
• 5 Cups Water
• 2 Tablespoons Ghee

Step By Step Instructions With Photos for Dalia Khichdi Recipe

• Heat 1 Tablespoon Ghee in a pan and roast 1 Cup of Dalia till it turns aromatic and light brown in color. You can roast the Daliya in a large quantity and keep store it an airtight container in the refrigerator for 1-2 months.

  

• Heat 1 Tablespoon Ghee in a pressure cooker, and add Rai (Black Mustard Seeds).

  

• When the Rai starts to splutter add Cumin Seeds and let them crackle for a few seconds. Also add 2 Cloves (Laung).

  

• Add finely chopped Green Chillies and fry them. You can also add some finely chopped Ginger at this stage, but I am using Ginger Powder (Saunth) later so I have skipped adding it.

  

• Add peas to the pressure cooker along with diced potatoes, carrots and louki.

  

• Then add the roasted daliya to the pressure cooker.

  

• Rinse Moong Dal 3-4 times in water and add that to the cooker as well.

  

• Add 5 cups of water along with Turmeric Powder, Salt, Pepper and Saunth Powder (Ginger Powder).

  

• Cook the mixture in the pressure cooker till you get 1 whistle, then turn the flame to minimum. Then cook for 5 more minutes. Open the pressure cooker when the steam has come out. Dalia Khichdi is ready. You can have it plain or with curd, pickle or papad on the side.