Dalia khichdi
Preparation Time
10 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Green moong split (chilka moong dal)
About This Recipe
Khichdi is a grain and a dal cooked in the same pot, and this one pairs broken wheat with split green moong that keeps its skin. The two cook to the same softness in the pressure cooker, the wheat giving body and the dal giving protein: split green moong carries 23.9 g of protein per 100 g against 10.8 g in the same weight of dalia.
The tempering is kept small so the dalia and dal stay the stars: ghee, cumin, hing, ginger and a slit green chilli, with carrot and peas for sweetness. One 240 ml cup of dalia, about 200 g, and half a cup of moong dal cook in four cups of hot water to give four bowls; the extra half cup listed makes it thinner if you like.
The khichdi is soft but not mashed, with the green skins of the moong visible; a light stir at the end breaks the grains just enough. Use yellow (dhuli) moong dal for a creamier pot, or skip the vegetables for a plain dalia khichdi. More one-pot grain-and-dal meals are in the dalia recipes roundup, and the dalia porridge is the sweet breakfast take on the same grain.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Wheat dalia (broken wheat) — 1 cup
- Green moong split (chilka moong dal) — 1/2 cup
- Hot water (plus 1/2 cup more for a thinner khichdi) — 4 cups
- Carrot, finely chopped — 1 small
- Green Peas — 1/4 cup
- Salt — 1 tsp
Tempering
- Ghee — 1 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Turmeric Powder — 1/2 tsp
- Ginger, finely chopped — 1 tsp
- Green chilli, slit — 1 piece
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Serving Suggestions
Serve hot with chilled curd or chaas, papad roasted crisp and a little pickle; kadhi alongside makes it a fuller lunch. For a toddler or a sick day, mash the khichdi soft and thin it with the extra half cup of hot water. Leftover khichdi keeps well for two days in the fridge.
Tips for Cooking Dalia khichdi
Use hot water so the cooker comes to pressure quickly, and once it whistles, drop the heat so the bottom does not catch. Do not force the pressure down; let it fall by itself, or the grains stay half-cooked. Salt goes in with the water, not after, so every grain seasons evenly.
Chef’s Note
The skin-on green moong holds some bite even after the cooker, and dehusked yellow moong gives a smoother bowl. A bowl of this khichdi, one of four, comes to about 286 kcal, 11.4 g of protein and 6.7 g of fibre, from the wheat and the dal together.
Per serving (approx.): 286 kcal, protein 11 g, carbs 48 g, fat 4.8 g, fibre 6.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jun 30, 2026
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