Daliya Vegetable Khichdi
A one-pot khichdi of FIBO Daliya, moong dal and seasonal vegetables — light, filling and ready in about half an hour.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 3
Method
Rinse the daliya and moong dal together in a sieve until the water runs clear. Drain.
Heat the ghee in a pressure cooker. Add the cumin seeds and let them splutter.
Add the onion, ginger and green chilli. Sauté until the onion turns soft and light golden.
Add the tomato and turmeric and cook for 2 minutes, until the tomato softens.
Add the vegetables, then the daliya and dal. Stir for a minute so everything is coated.
Pour in the water, add salt and stir. Close the lid and cook for 3–4 whistles on medium heat.
Let the pressure release on its own. Stir well — add a splash of hot water if you like it looser.
Garnish with coriander and serve hot, with curd, pickle or papad.
Khichdi is comfort food in almost every Bihar home. Making it with FIBO Daliya instead of rice gives it a nutty, wholesome bite, and it stays light enough for a weeknight dinner.
Tips
- No pressure cooker? Cook it in a heavy pan with a lid. Simmer on low for 20–25 minutes, stirring now and then, and add more water if it starts to stick.
- For a softer khichdi (good for kids and elders), use 5 cups of water and cook for one extra whistle.
- Tadka on top: heat a spoon of ghee with a pinch of hing and a dry red chilli, then pour it over just before serving.
Make it your own
Swap in whatever vegetables are in season — lauki, spinach or sweet potato all work well. A handful of roasted peanuts adds a nice crunch.
