Vegetable Daliya Khichdi
30 min251 kcal 2 servingsEasy
Ingredients
2 servingsContains: gluten
Flavor profile
Spice
Richness
Method
- 1Rinse daliya (broken wheat) under cold water until the water runs clear, then soak for 20 minutes.
- 2In a medium heavy-bottomed pot, heat 1 tablespoon of oil over medium heat.
- 3Add cumin seeds and let them sizzle until fragrant, about 30 seconds.
- 4Add chopped carrots, green beans, peas, and bell peppers. Sauté for 5 minutes until slightly softened.
- 5Drain the soaked daliya and add it to the pot. Stir well to coat with oil and spices.
- 6Add 400 ml of water, salt to taste, and a pinch of turmeric powder. Stir to combine.
- 7Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 8Check for doneness — the daliya should be soft and the water fully absorbed. If needed, add a little more water and cook for 2–3 more minutes.
- 9Turn off the heat. Let the khichdi rest, covered, for 5 minutes to settle.
- 10Fluff gently with a fork and serve warm.
Frequently asked
Vegetable Daliya Khichdi has about 251 kcal per serving — roughly 12g protein, 36g carbs, and 9g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Vegetable Daliya Khichdi is veg, vegan.
Vegetable Daliya Khichdi contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
