Dalia Khichdi

🔥 Prep

• Rinse 150 g broken wheat and 50 g moong dal under running water until the water runs clear, then drain.
• Peel and finely chop the 1 pc onion (about medium size).
• Wash, peel if needed, and dice the 100 g mixed vegetables into small, uniform pieces.
• Measure out 1.5 tbsp ghee, 1 tsp mustard seeds, 1.25 tsp salt, and 600 ml water, keeping them ready.
• (Optional) Soak the rinsed broken wheat and moong dal together for 10 minutes to shorten cooking time.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a deep pot or pressure cooker over medium heat until it shimmers.
• 2. Add 1 tsp mustard seeds and let them sputter for ~10 seconds.
• 3. Add the chopped onion and sauté for 3‑4 minutes until it becomes translucent.
• 4. Add the diced mixed vegetables and cook for 2‑3 minutes, stirring occasionally.
• 5. Stir in the rinsed broken wheat, moong dal, and 1.25 tsp salt; sauté for 1 minute to coat the grains with ghee.
• 6. Pour in 600 ml water, bring to a rolling boil over medium‑high heat, then reduce to low, cover, and simmer for 20‑25 minutes (or pressure cook for 2 whistles) until the grains are soft and the liquid is absorbed.
• 7. Turn off the heat and let the khichdi rest, covered, for 5 minutes; then fluff gently with a fork before serving.

🔥 Serve

• Transfer the dalia khichdi to a serving bowl and drizzle a small spoonful of extra ghee for richness.
• Garnish with freshly chopped coriander leaves and a wedge of lemon on the side.
• Serve hot with a side of plain yogurt, raita, or Indian pickle (achar) for a balanced meal.