Daliya Masoor Dal Khichdi Carve Your Craving

Khichdi is the top-rated comfort food across India and is slowly being recognized worldwide. It is an appropriate healthy meal for babies just starting to consume solid food, kids as well as adults. Classic khichdi or khichari is a blend of lentils, mostly yellow moong dal and rice. Both are simmered together on a stovetop or a pressure cooker with basic Indian spices like turmeric and salt. After cooking add a dollop of ghee and enjoy it or eat it with achaar or kadhi. Every house has its own style of making khichdi. Today I am sharing an easy healthy recipe made with brown lentils also known as whole masoor dal and daliya (cracked wheat). Today’s recipe is made without rice. If you are bored of eating regular khichdi, do try this daliya masoor dal khichdi.

The Ingredient list.

Daliya

Daliya is also known as cracked wheat, broken wheat, or faada. It is a whole grain and a healthier option for a nutrient-dense diet . It is made by cleaning, parboiling, drying, and then cracking the wheat berries. Daliya cooks quickly in a pressure cooker as well as on a stovetop. It is a very versatile and affordable grain so you should definitely include it in your diet. Benefits to eat Daliya.

Whole Masoor dal

Whole masoor dal also known as sabut masoor or brown lentil is a small, reddish-brown lentil that is high in protein and fiber. Benefits to eat Masoor Dal.

Vegetables.

I have used veggies like zucchini, bell peppers, spinach, tomatoes, and carrots that are very good for your gut health and overall well-being.

Indian Spices.

I have used basic Indian spices like turmeric, red chili powder, and whole spices to make this khichdi delicious.

The tastemakers.

Ghee, ginger, curry leaves, and green chilies impart warmth and great taste to this Khichdi.

Daliya Masoor Dal Khichdi in an Instant Pot.

Rinse masoor dal and dalia 2-3 times with water, drain, and add 3.5 cups of fresh water for soaking. Soak them for at least 30 minutes before cooking. Once soaked, do not discard the water, it will be used for cooking. Switch on the Instant pot on sautee mode. Add in the ghee, and once warm add in the cumin, chopped green chilies, curry leaves, and whole spices. Now add in the spices immediately followed by ¼ cup water. Add in all the remaining mentioned ingredients except spinach. Stir well. Cancel the saute mode and secure the pot with the lid, and the knob on the sealing position. Press MANUAL, high pressure for 8 minutes on the pot. Allow natural pressure release. Once the silver pin drops down, approx. 15 minutes after cooking is done, open up the pot. Switch the pot on saute mode and add in chopped spinach. Fold it well and cook for a minute. At this point, you can add more water to the khichdi to adjust the consistency. Let it simmer for a minute. Taste and add any seasoning if needed. Serve warm with a generous squeeze of lemon. A side of achaar, papad, and chivda make it taste amazing.

Important tips.

Possible substitutes.

Swap ghee with coconut or avocado oil to make it VEGAN. Swap brown masoor dal with orange, yellow, or green lentils. This recipe is very flexible on ingredients. You can add veggies of your choice. Cabbage, cauliflower, onion, potatoes, garlic, and lauki works well. I have made this recipe Jain, without onion, garlic, or potatoes. Add if desired.

Storage tips.

Store leftovers in an airtight container in the fridge for up to 3 days. Khichdi freezes well for 3 months.

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