Moong dal and daliya khichdi

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My moong dal and daliya khichdi is extremely comforting and delicious. It is, especially, a great lunch/dinner option when you want to eat light meals. Now, khichdi, is a lentil and rice preparation, where both of these are cooked together. This makes the dish, easy to make as well as quick, too. Along with the rice and lentils, often times a host of veggies also go in it. While there are a few meat based recipes too, the vegetarian one is more popular. Interestingly, every region in the Indian sub-continent has it’s own version of the khichdi. Sometimes it is the method of cooking, sometimes it is the tempering, so on and so forth. And my daliya khichdi is yet another variety, in the vast options that already exist.

In my recipe, I have replaced the rice with daliya or broken/bulgar wheat and the dal or lentil that I have used is moong dal. The skinless, yellow coloured one. And this is maa’s recipe which she often makes. Like I said, especially, on those days that we don’t want to eat rice. Even though the moong dal and daliya khichdi is filling, it will not feel heavy. Making this an amazing lunch option on a working day. Moreover, just like maa’s, my khichdi too is loaded with veggies. Not only does it taste great but, it also is yet another great way to have your vegetables.

Also see,

Sabudana khichdi

Himachal urad dal khichdi

Wholesome recipe

This daliya khichdi is extremely healthy. I’ve taken equal portions of the dal and daliya in my recipe, made it in ghee and have added loads of vegetables. Therefore, this is a complete meal. It has got your fibres, carbs, proteins and good fat too. So, all you will need with this is a side of some chilled yoghurt or raita. To make the raita, I have added finely chopped cucumbers and onions to chilled and whisked yoghurt. This I have then flavoured with some salt and sugar. I have also given it a tempering of oil seasoned with cumin seeds, chili powder and some dried chilis. On the other hand, if you’d like to make this a vegan khichdi, substitute the ghee with a neutral smelling oil of your choice. And add a side of a pickle or vegan yoghurt.

This is an extremely easy recipe and also really quick to make. In fact, it is an under 30 minute recipe, too. I have made my dal khichdi in a pressure cooker to save time and also effort. However, if that is not available to you, use a shallow cooking pot with a lid. You can follow the same recipe steps given below, using that as well. But cooking using the later equipment will take longer that that in a pressure cooker. That’s the only difference, other than that it will still taste as awesome.

Therefore, whenever you are looking to have a light yet filling lunch, this khichdi can be a great option. In fact, I make this very often, like maa does, at home too. Especially, after our weekend binges!

Do try this recipe and I am sure you will love it for it’s great taste yet simplicity. And if you do, kindly drop me a line of feedback in the comments below. You could also rate the recipe (click on the stars), if you so wish.

Eat hearty!