Dalia Khichdi

Dalia is also known as cracked wheat, samba rava, godhuma rava, fada & broken wheat. Since it is made of whole wheat grain, dalia is considered to be a good choice for those trying to reduce refined grains. In Indian cuisine it is used to make Khichdi, puloa, and Upma.
In India, dalia is mostly eaten during the winters & monsoon as wheat helps to keep the body warm. However it makes a great food to enjoy all around the year.

Serving : 2 People

Cooking time : 55 Minutes

Ingredients:

  • ¼ cup Gopal Bhog Dalia
  • ¼ cup moong dal (skinned mung beans)
    1 teaspoon grated ginger
  • ½ cup tomatoes (deseeded & chopped)
  • ½ to 1 cup mix veggies (carrots, peas, beans) chopped optional
  • ½ teaspoon chili powder or as needed
  • 1 tablespoon ghee (adjust)
  • ½ teaspoon cumin (or jeera)
  • ¼ teaspoon turmeric or as needed
  • ½ teaspoon salt (adjust as needed)
  • 2 cups water
  • 1 green chilli slit (optional)

Method :

  1. Wash and soak broken wheat and moong dal together for 30 mins.
  2. Chop tomatoes & other veggies you prefer and set aside. Grate ginger and set aside.
  3. Heat ghee in a pressure cooker or pot.
  4. Saute cumin until it sizzles, then fry ginger until it turns fragrant.
  5. Add tomatoes, salt, turmeric. Cook until mushy.
  6. Next add chili powder and saute for a minute. You can also add little garam masala if you like.
  7. Next add veggies and saute for 2 to 3 mins.
  8. Drain water completely from dal and broken wheat.
  9. Add to the pan and saute for 2 to 3 mins on a slightly high flame.
  10. Pour 2 cups water & mix well. Check salt.
  11. Cover and cook on a medium to low flame for 2 whistles. If cooking in a pot, keep adding more hot water as and when needed until the dalia is soft cooked.
  12. When the pressure releases naturally, open the lid and stir well. If you find the dalia to be too thick you may pour little boiling water and mix.
  13. Serve dalia khichdi hot or warm.

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