This khichdi recipe is made without rice. It is filled with vegetables, whole masoor dal, and daliya cooked with ghee and spices. This vegetarian meal is rich in protein, fiber, and aids in healthy weight loss. Pressure cooking makes the process effortless.

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.

1. Low in fat –  Daliya is low in fat, making it a great choice for those looking to maintain a healthy weight or who want to lose weight.
2. Rich in fiber – Daliya is high in fiber, which helps to promote healthy digestion and prevent constipation.
3. Nutrient-dense –  Daliya is a good source of vitamins and minerals such as B vitamins, iron, and zinc.
4. Lowers blood sugar – Daliya has a low glycemic index, which means it can help to stabilize blood sugar levels.

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.

1. High in protein-Brown masoor dal is an excellent source of plant-based protein, making it a great choice for vegetarians and vegans. It keeps you full for a longer time.
2. Low in fat-Brown masoor dal is low in fat, making it a great choice for those looking to maintain a healthy weight or add it to the weight loss menu.
3. Good for blood sugar– Brown masoor dal has a low glycemic index, which means it can help to stabilize blood sugar levels.
4. High in fiber– Brown masoor dal is high in both soluble and insoluble fiber, which helps to promote healthy digestion and prevent constipation.
5. Great for heart health-Brown masoor dal is a good source of folate and magnesium, both of which are important for maintaining a healthy heart. It is rich in anti-oxidants too.

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.

1. If you are soaking daliya and lentils overnight then the cooking time will be 4 minutes at high pressure. Soaking the lentils overnight aids in easy digestion for those who find it difficult to digest.
2. If you don’t have time to soak them at all then the cooking time will be 18 minutes at high pressure. I do not suggest this method as the veggies will turn mushy. You can cook veggies separately in a pan and then add them to the khichdi once it is done.
3. Always adjust the spices to your taste.
4. Khichdi thickens considerably after cooling down. Rehydrate the leftovers with some water while reheating them.

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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Healthy Indian Vegetarian recipes to try!

Masala Barley Buddha Bowl

Roasted Beet Cauliflower Chickpea Salad

No fry Veg Hariyali Kebabs

Tandoori Cauliflower Chickpea Tacos

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Daliya Masoor Dal Khichdi

Daliya Masoor Dal Khichdi is a vegetarian weight-loss meal made without rice. It is made with brown lentils and cracked wheat.

Author Khushboo

Ingredients

• 1½ tablespoons ghee
• ¾ cup dal
• 1 cup dalia
• 3.5 cups water for soaking.
• Additional 2.5 cups water for cooking
• 4-5 curry leaves
• 1 green chili finely chopped
• 2 teaspoon ginger grated

Vegetables used (of your choice)

• 1 cup tomatoes
• 1 cup zucchini
• ½ cup bell peppers chopped
• ½ cup carrots chopped
• 2 cups packed spinach chopped

Spices needed

• ½ teaspoon cumin seeds
• 1 bay leaf optional
• 2-3 cloves optional
• ¾ teaspoon turmeric
• 2 teaspoon red chili powder adjust to your taste
• 1.5 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste

Instructions

• 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 1 hour 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.
• Top it with a drizzle of ghee if desired.
• A side of achaar, papad, and chivda makes it taste amazing.

Notes

Daliya is not gluten-free. It is whole wheat grain. If you are sensitive to gluten then stick to rice or quinoa khichdi. The cooking time and water measurements will change.

Important tips.

1. If you are soaking daliya and lentils overnight then the cooking time will be 4 minutes at high pressure.
2. If you don’t have time to soak them at all then the cooking time will be 18 minutes at high pressure. I do not suggest this method as the veggies will turn mushy. You can cook veggies separately in a pan and then add them to the khichdi once it is done.
3. Always adjust the spices to your taste.
4. Khichdi thickens considerably after cooling down. Rehydrate the leftovers with some water while reheating them.

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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