Dalia/Bulgur wheat Khichdi

Dalia, popularly known in North India, is basically called cracked wheat or bulgur in English. It is commonly prepared as porridge for breakfast and khichdi for lunch/dinner. It is very nutritious especially for someone who is diabetic or is suffering from high glucose levels in blood, like hyperglycemia.

When I was 7 months pregnant with DD, I was diagnosed with gestational diabetes. It was at that point of time, I particularly took interest in this magic health food. Not that I was totally unaware of its health benefits, but I never seemed too interested in consuming it as a main dish. But once I started eating it on a regular basis, I realized how amazing it is – simple to prepare, nutritious yet delightfully delicious. Since then there was no looking back.:)

In my house, DD and DH are not fond of porridge. So in order to get them gobble up some of this most nutritious grain, I started preparing it in the form of khichdi, which is savored equally by both, accompanied with some pickle and curd.

Dalia khichdi is prepared by mixing bulgur, vegetables and yellow moong lentils, which makes it a one-pot super nutritious meal. It tastes amazing if topped up with few tablespoons of ghee. 🙂


Dalia / bulgur – 1 cup

Yellow moong dal – 1 cup (washed and soaked for 1 hr)

Bay leaves – 2-3

Whole black peppercorns – 5-6

Cumin seeds – 1 tsp

Dried red chillies – 2-3

Green chillies – 2 slit into halves

Turmeric powder – 1 tsp

Garam masala powder – 1/2 tsp

Veggies – 1/2 cup green peas (you can take carrots beans or any veggie of your choice)

Onions – 1 medium sized thinly sliced

Salt – as per taste


Heat oil in a pan. Add bay leaves, black peppercorns, dried red chillies and cumin seeds. As the cumin seeds start spluttering, add thinly sliced onions and green chillies. Stir well. Cook for few mins until the onions turn pink. Then add in turmeric powder. Mix well.

Add dalia and moong dal. Mix well. Add the green peas/ veggies.

For 1 cup dalia and 1 cup dal, take 3.5-4 cups of water. Sprinkle some garam masala powder on top. Add salt according to taste. Stir and cook on high for 2-3 mins until it comes to a boil. Then lower the flame to simmer and cook covered (with lid on) until all the water is absorbed. When done, do not open the lid for 5-10 mins. Drizzle some ghee on top.

Serve hot with pickle and yogurt.





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