Vegetable Dalia Khichdi
A light, comforting one-pot khichdi made with broken wheat, moong dal, and everyday vegetables. It cooks up soft, savory, and gently spiced, making it perfect for lunch, dinner, or an easy weekday meal.
For 4 servings
- prep · ~15 min
Rinse and soak the dalia and moong dal.
1.Rinse the dalia well under running water.2.Rinse the moong dal until the water runs mostly clear.3.Soak the dalia and moong dal together in water for 15 minutes, then drain. - saute · ~7 min
Make the base in the pressure cooker.
1.Heat ghee in the pressure cooker over medium heat.2.Add cumin seeds and asafoetida and let them sizzle for a few seconds.3.Add onion, ginger, and green chili, then cook until the onion turns soft and lightly translucent.4.Add tomato and cook until it softens and turns pulpy. - mix · ~3 min
Add the vegetables, dalia, dal, and seasoning.
1.Add carrot, peas, and beans to the cooker and mix well.2.Add the drained dalia and moong dal.3.Sprinkle in turmeric powder and salt.4.Pour in water and stir once to combine everything evenly. - pressure cook · ~15 min
Pressure cook until soft.
Close the lid and cook on medium heat for 3 whistles. Let the pressure release naturally before opening the cooker.
TIPFor a softer, porridge-like khichdi, add 1/2 cup more water before cooking. - mix · ~2 min
Loosen and finish the khichdi.
Open the cooker and stir the khichdi gently. If it looks too thick, add a splash of hot water and mix to adjust the texture. Stir in lemon juice.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dalia and moong dal for the full 15 minutes helps both cook evenly and turn soft together.
- 2Let the tomatoes turn fully pulpy before adding water; this gives the khichdi a deeper savory base.
- 3After pressure cooking, stir gently instead of whisking so the vegetables stay visible and not completely mashed.
- 4If the khichdi thickens as it sits, loosen it with hot water rather than cold to keep the texture smooth.
- 5Add the lemon juice only after cooking and pressure release, or its fresh tang can taste dull.
- 6This khichdi reheats well for the next meal; add a splash of water while reheating because dalia absorbs liquid quickly.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil for a fully plant-based khichdi that still keeps the same comforting texture.
jainJain
Skip onion, tomato, and ginger; use more cumin, hing, and vegetables for a lighter Jain-friendly version.
low spiceLow-spice
Omit the green chili for a mild khichdi suited to kids, recovery meals, or anyone wanting very gentle heat.
high proteinHigh-protein
Increase the moong dal slightly or add a spoon of roasted peanuts on top for a more filling bowl.
Why this is on our healthy list.
Balanced Grain and Lentil Meal
Broken wheat and moong dal together make this khichdi satisfying, with a good mix of complex carbs and plant protein.
Rich in Vegetables
Carrot, peas, beans, onion, and tomato add fiber, color, and a wider range of vitamins and minerals.
Easy to Digest Comfort Food
Moong dal, soft-cooked grains, ginger, cumin, and hing make this a gentle, light one-pot meal.
Frequently asked questions
Yes. Cook it in a heavy pot with the same ingredients, covered on low heat, until the dalia and moong dal turn soft; you may need a little extra water and more time.
