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Dalia Moong Dal Khichdi, One-Pot Lentil Broken Wheat Porridge, Khichri, khichuri Pressure cooker
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5 from 10 votes

Dalia Moong Dal Khichdi | One Pot Lentil Broken Wheat Porridge | Fada Ni Khichdi

Dalia Moong Dal Khichdi is a healthy, wholesome & nutritious, flavorful recipe prepared using broken wheat (bulgar), yellow lentil, and vegetables of your choice.
This khichdi or Khichuri is a satvik no-onion, no-garlic recipe. In the coastal region of South India, we consume this khichdi during fasting days like Navratri, Ganesh Chaturthi or Sankashti, or during any vrat or upvas days where there is a restriction on eating food containing onion, garlic, and rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Andhra Pradesh, Asian, gujarati, Indian, Karnataka, Maharashtra, north indian, South Indian, Tamil Nadu
Servings: 4
Calories: 402kcal
Author: Kushi

Ingredients

  • ½ cup Broken wheat or Dalia
  • ½ cup Moong dal or yellow lentil
  • 2 tablespoon Ghee or oil
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Broken cashews
  • 6 to 8 Curry leaves
  • 4 to 5 Green beans , chopped
  • 1 Bell pepper or Capsicum, chopped
  • 1 Potato , finely chopped
  • 1 Carrot , chopped
  • 1 Tomato , chopped
  • ½ cup Green peas (fresh or frozen)
  • ¼ teaspoon Asafoetida or Hing
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder or Curry powder
  • 3 ½ cups Water
  • ¾ teaspoon Salt , adjust to taste
  • 2 tablespoon Cilantro or Coriander leaves

For Tempering (Optional, To Make Khichdi Spicier)

  • 2 tablespoon  Oil
  • 2 Green chilies , finely chopped
  • 2 Red chilies , roughly chopped

Instructions

  • Wash and soak moong dal and broken wheat in water for 20 minutes or until you prep your veggies.
    ½ cup Moong dal, ½ cup Broken wheat

Pressure Cooker (One Pot Or One Pan Method)

  • In a pressure cooker, add ghee. Once hot, add cumin seeds. When they splutter, add curry leaves, broken cashews, and saute till cashews become golden in color.
    2 tablespoon Ghee, 1 teaspoon Cumin seeds, 6 to 8 Curry leaves, 2 tablespoon Broken cashews
  • Now add and veggies of your choice. I have added beans, capsicum, potato, carrots, tomato, and green peas. Saute for few seconds.
    4 to 5 Green beans, 1 Bell pepper, 1 Potato, 1 Carrot, 1 Tomato, ½ cup Green peas
  • Add turmeric powder, asafoetida, garam masala powder, and mix.
    ¼ teaspoon Asafoetida, ½ teaspoon Turmeric powder, 1 teaspoon Garam masala powder
  • Finally, add washed and soaked moong dal and broken wheat along with salt and 3 ½ to 4 cups of water. Check out the video on making of khichdi
    ¾ teaspoon Salt, 3 ½ cups Water
  • Cover the pressure cooker and cook for 3 whistles on medium flame. Let the pressure release naturally.
  • Meanwhile, in another pan, add 1 to 2 tablespoon of oil. Add finely chopped green chilies, red chilies, and saute until green chilies become soft.
    2 tablespoon  Oil, 2 Green chilies, 2 Red chilies
  • Open the cooker lid after the pressure has released, check for salt and consistency. Reserve your kids serving portions before adding chilies.
  • Then add coriander leaves, sauteed chilies, and mix to combine. Serve hot and enjoy for the best taste. If you want a thinner consistency, add hot water and adjust salt.
    2 tablespoon Cilantro

Instant Pot Daliya Moong Dal Khichdi Or Broken Wheat & Lentil Porridge.

  • Press the SAUTE button of your instant pot and add ghee to the steel insert.
    2 tablespoon Ghee
  • Add cumin seeds and when they splutter, add curry leaves, broken cashews and saute till cashews become golden in color.
    1 teaspoon Cumin seeds, 6 to 8 Curry leaves, 2 tablespoon Broken cashews
  • Now add vegetables of your choice. Today, I have added green beans, carrots, capsicum, potato, tomato, and green peas. Saute for few seconds. I generally add veggies available in my pantry.
    4 to 5 Green beans, 1 Bell pepper, 1 Potato, 1 Carrot, 1 Tomato, ½ cup Green peas
  • Add turmeric powder, hing (asafoetida), garam masala powder, and mix.
    ¼ teaspoon Asafoetida, ½ teaspoon Turmeric powder, 1 teaspoon Garam masala powder
  • Finally, add washed and soaked moong dal and broken wheat, salt, and 3 ½ to 4 cups of water.
    ½ cup Broken wheat, ½ cup Moong dal, ¾ teaspoon Salt, 3 ½ cups Water
  • Deglaze your IP by scrubbing the bottom using a spatula. Deglazing helps avoid burning and releases any food stuck at the bottom of the steel insert.
  • Press the CANCEL button. Secure the lid with the valve in sealing position.
  • You can cook in PORRIDGE mode by setting the timer for 13 minutes or PRESSURE COOK mode for 9 minutes.
  • Let the pressure release naturally for 10 minutes. Then release any remaining pressure. Give a good mix and taste test. If you want a thinner consistency, add hot water at this stage and mix.
  • Finally, add coriander leaves and sauteed green chilies (read above in pressure cooker method) and mix. Serve hot and enjoy.
    2 tablespoon Cilantro

Notes

  • I have not added any whole garam masala spices. You can add whole spices and powders like sambar powder to make bisi bele bath if desired.
  • You can add oil instead of ghee to make it vegan.
  • If not serving for kids, add green chilies and red chile powder along with cashews and curry leaves.
  • You can substitute yellow lentil with masoor dal (red lentil) or green lentil if desired.
  • If not preparing on fasting days you can even add onion and garlic to the recipe. It tastes even better 🙂
  • I add hing or hing water, whatever is available in my pantry. If you are preparing on fasting days where hing is restricted, you can skip it.
  • Khichdi thickens as it cools down, so adjust to the desired consistency by adding hot water and adjust salt to taste.

Nutrition

Calories: 402kcal | Carbohydrates: 51g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 555mg | Potassium: 638mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4032IU | Vitamin C: 125mg | Calcium: 69mg | Iron: 4mg