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Gujarati cuisine is often considered a hidden gem for food enthusiasts. If you're looking to dive into a breakfast option that will set a positive tone for your day, then Gujarati style daliya khichdi is a must-try this season. This invigorating dish offers a nutritious combination of moong dal and daliya, making it a fulfilling meal. Also known as Fada ni khichdi or broken wheat khichdi, this nutritious option includes broken wheat, moong dal, an array of spices, and vegetables. It's an ideal choice for a light morning meal, especially when complemented by a touch of pickle or raita. In under 20 minutes, you can prepare this dish, making it perfect for those who prefer to kick off their day with something simple yet healthy. Renowned for both its flavor and ease of preparation, this dish is a fantastic option due to its low carbohydrate content. Daliya is recognized as one of the healthiest ways to start your day. Incorporating this delightful dish into your breakfast routine can help regulate blood sugar and reduce calorie intake, thereby enhancing your morning experience.

Ingredients:

Ingredients for soaking

½ cup daliya/fada
¼ cup moong dal
water for soaking

Ingredients for khichdi

2 tbsp ghee
1 tsp mustard
1 tsp cumin
1 pinch hing
1 dried red chilli
¼ tsp turmeric powder
¾ tsp Kashmiri red chilli powder
½ tsp garam masala
½ tsp garam masala
½ potato (chopped)
1 carrot (chopped)
2 tbsp peas
1 tomato, chopped
3 cups water
2 tbsp coriander (finely chopped)
½ tsp ginger paste

Preparation:

To effortlessly make this dish at home, begin by placing ½ cup of daliya and ¼ cup of moong dal in a spacious bowl. Soak them in sufficient water for approximately 10 to 15 minutes. After soaking, drain the water and rinse the daliya and moong dal thoroughly. Set these aside for later use.

Next, in a pressure cooker, heat 2 tablespoons of ghee and incorporate 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, a pinch of hing, 1 dried red chili, and a handful of curry leaves. Cook these ingredients on low heat for around 2 minutes until a fragrant aroma fills the air.

Following that, add ¼ teaspoon of turmeric powder, ¾ teaspoon of Kashmiri red chili powder, ½ teaspoon of garam masala, and ¾ teaspoon of salt to the pot. Sauté these spices for an additional minute, ensuring they mix together well.

When the raw scent of the spices fades and everything is blended thoroughly, introduce ½ a chopped potato, 1 chopped carrot, 2 tablespoons of peas, 1 chopped tomato, and ½ teaspoon of ginger paste. Sauté this combination for a minute, taking care not to mash the vegetables.

Pour in 3 cups of water and stir the mixture properly. Close the lid and pressure cook for about three whistles or until the daliya is fully cooked. Once the cooker has released pressure naturally, remember to top off the dish with 2 tablespoons of chopped coriander leaves. Stir well and adjust the consistency to your liking. Serve the daliya khichdi alongside raita or pickle and enjoy!