Vegetable Wheat Dalia Khichadi
Wheat Dalia Khichadi is a healthy and nutritious one-pot meal that is easy to prepare and perfect for a quick breakfast, lunch or dinner. It is a low-calorie dish that is rich in protein and fiber, making it an ideal option for those who are trying to lose weight or maintain a healthy diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
144 kcal
Protein
6 g
Carbs
25 g
Fat
3 g
Fiber
7 g
Ingredients
Dalia (broken wheat)
1 small bowl (100g)
Carrot
0.25 cup, chopped (50g)
French beans, hybrid
0.25 cup (50g)
Green Peas
0.25 medium cup (50g)
Cauliflower
0.5 small bowl florets (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Ginger, fresh
1 tsp grated (2g)
Cumin seeds
1 tsp (5g)
Bay Leaf
1 medium (2g)
Cloves
2 number
Cardamom, green
2 number
Cinnamon Stick
1 medium (4g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Plain Water
2 small cup (400g)
Olive Oil
2 tsp (10g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Yellow Moong Dal (Raw)
2 tbsp (30g)
Instructions
Cooking Steps
Rinse the wheat dalia and yellow moong dal in water and drain. Keep aside.
Heat oil in a pressure cooker or a pan over medium heat. Add cumin seeds, bay leaf, cloves, green cardamoms, and cinnamon stick. Let them splutter.
Add chopped onions, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions turn translucent.
Add chopped tomatoes and cook for 2-3 minutes until they soften.
Add turmeric powder, coriander powder, and salt. Stir well.
Add mixed vegetables and the rinsed yellow moong dal, wheat dalia. Mix well.
Add 2 cups of water and stir well. Bring to a boil.
Cover the pressure cooker or pan with a lid and cook for 2-3 whistles or until the dalia is cooked and the vegetables are tender.
Let the pressure release naturally.
Garnish with fresh coriander leaves and serve hot.