Name: Vegetable Dalia Khichdi
Yield: 4 servings
Ingredients: Broken wheat (dalia) — ½ cup + 2 tbsp broken wheat (100 g); Moong dal, yellow split — ⅓ cup + 1 tbsp (80 g); Bottle gourd (lauki) — ¾ cup diced (100 g); Carrot — ½ small (60 g); Green peas, fresh — ¼ cup (40 g); Ghee (cow) — 4 tsp (20 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ¾ tsp (4 g); Water — 3¾ cups (900 ml)

Serves: 4
Portion: 1 bowl (≈300 g)
Time: Cook 30 min
Texture: Soft porridge
Season: Spring–summerMarch
Dosha: Vata
Pitta
Kapha
Tridoshic

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Broken wheat (dalia)	½ cup + 2 tbsp broken wheat	100 g	500 g
Moong dal, yellow split	⅓ cup + 1 tbsp	80 g	400 g
Bottle gourd (lauki)	¾ cup diced	100 g	500 g
Carrot	½ small	60 g	300 g
Green peas, fresh	¼ cup	40 g	200 g
Ghee (cow)	4 tsp	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Water	3¾ cups	900 ml	4500 ml

Method

How to cook it

Step 1: Roast dalia in 1 tsp ghee for 3 minutes; wash moong.
Step 2: In the cooker heat remaining ghee; add cumin, hing and ginger, then vegetables for 2 minutes.
Step 3: Add dalia, moong, water, turmeric, salt and pepper.
Step 4: Pressure-cook 4 whistles, then 5 minutes on low; rest 10 minutes.
Step 5: Stir and loosen with hot water to porridge consistency.