Khichdi is an integral part of Indian cuisine. Every region has their own version of khichdi and it is a one pot easy healthy meal. Khichdi need not be had only when one is not well. They can be made very delicious and can be a great alternative to rice and dal for a lunch or dinner. During this lockdown period, khichdi or a khichuri, as we Bengalis call it, has come to our rescue several times. There are so many kinds of khichdis and dalia khichdi is quite a popular one. At our home, we always make dalia khichdi once a month. It’s almost like a ritual.
What is Dalia?
I always knew dalia to be broken wheat. However, while writing this post, I did a search for dalia to figure out that ‘dalia’ is the process and not the grain. So there could be a wheat dalia or a millet dalia or even a rice dalia. Having said that, in most cases, the dalia that we get in supermarkets are wheat dalia. Small broken pale brown wheat comes packed with nutrition. This particular website ‘consciousfood‘ speaks in depth about what dalia is all about.
Is Dalia Khichdi for weightloss?
Don’t know about weightloss but it is a good and healthy carb. It has high content of dietary fibre, rich source of proteins and also is packed with vitamins and minerals. It is said to be good for constipation as well as for diabetics. Since it is a good carb and a complex carb, I would also believe that it would help in weightloss. Not for anything else but for keeping one with the feeling of fullness. At least, that’s what my mother and grandmother believed and we would prefer having dalia khichdi for dinner.
Dalia Khichdi Bengali recipe
Dry roast dalia and split moong dal in a kadai and then wash them thoroughly under running water. In a pressure cooker, take a tsp of cooking oil and when the oil is hot, add the bay leaf, dry red chili, cardamom, cinnamon and cloves. Stir around till they start to brown. Add the cumin seeds and the flaxseeds. Stir and add chopped ginger and chopped vegetables (carrots, beans, green peas, potatoes). Keep the heat to a medium and stir fry the vegetables for a couple of minutes. Add turmeric powder and salt and continue cooking for another minute. Sprinkle some water if the masala is burning. Add the dalia and the moong dal and mix with the spices. Add water and sprinkle some sugar and give it all a nice mix.
Break green chilies into two and add to the khichdi. Close the pressure cooker and cook for five to six minutes till only one whistle. Once the steam has released, open the pressure cooker and you will notice that the khichdi is quite tight. In that case, take two cups of hot water and add to the khichdi and mix everything. Drizzle some ghee and add more green chilies and salt if required. Also add the chopped coriander leaves.
In case you are looking for the traditional Bhuni Khichudi recipe we have it saved for you.
The perfect combination with Bhuni Khichudi is Labra .
Serving and Storing Suggestions
Serve Dalia khichdi straight out of the pan with a drizzle of ghee. You can serve some papad or beguni (brinjal fritters) or any pakoda on the side. The khichdi thickens when it cools down. So while re heating in the microwave, add half cup of warm water and reheat.
You can store dalia khichdi in portions in an air tight container in the refrigerator for 2 – 3 days and in the freezer for 7 days. Remember to add a bit of ghee while re heating and it tastes fresh.
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- 1 1/2 cups dalia broken wheat
- 3/4 cup moong dal yellow split gram
- 3 nos green cardamom
- 4 nos cloves
- 1/2 inch cinnamon
- 1 no dried bayleaf
- 1 no dried red chilli
- 1 tsp cumin seed
- 1 1/2 tbsp chopped ginger
- 1/2 tsp turmeric powder
- 2 nos carrots roughly cut into one inch cubes
- 8 -10 nos French beans roughly cut in 1 inch length
- 1 large potato cut into one inch cubes
- 2 - 3 nos green chilies
- 1 tsp sugar
- salt to taste
- 1 tsp any vegetable cooking oil
- 2 tsp ghee
- handful of coriander leaves finely chopped
- Dry roast the dalia and the moong dal in a kadai and then wash them thoroughly under running water.
- Ina pressure cooker, take a tsp of cooking oil and when the oil is hot, add the bay leaf, dry red chili, cardamom, cinnamon and cloves.
- Stir around till they start to brown. Add the cumin seeds and stir. Then add the chopped ginger and fry it lightly.
- Add the chopped vegetables (except the coriander leaves) and mix with all the whole spices. Keep the heat to a medium and stir fry the vegetables for a couple of minutes.
- Add turmeric powder and salt and coat the vegetables with the masala. Continue cooking for a couple of minutes. Sprinkle some water if the masala is burning.
- Add the dalia and the moong dal. Add 6 cups of warm water. Add the sugar and give it all a nice mix.
- Break the green chilies into two and add to the khichdi. If you have children consuming, then add the green chilies in the end so that it doesn't become too spicy.
- Now close the pressure cooker and cook for five to six minutes till only one whistle.
- Once the steam has released, open the pressure cooker and you will notice that the khichdi is quite tight. In that case, take two cups of hot water and add to the khichdi and mix everything.
- Drizzle some ghee and add more green chilies and salt if required. Also add the chopped coriander leaves.
- Serve immediately with some papad and achar or any pakoda on the side.