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Cracked Wheat | Daliya Khichdi

Today I have made a delicious khichdi using cracked wheat, mung dhal and masoor dhal (red lentils). The lentils give it a beautiful creamy texture which helps the baby to swallow it with ease. For my three year old son, I prepared this dish by tempering hot olive oil with mustard seeds, cumin seeds and asafoetida. For little heat, I used one finely minced green chily. I used a wide variety vegetables including carrots, beans, frozen peas, cauliflower, broccoli and cabbage. The dish has what we need for a nutritious meal. It has got whole grain (cracked wheat), protein from lentils and fiber from vegetables.
Total Time 20 mins
Course lunch
Cuisine North Indian
Servings 4


  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp  asafoetida / hing / perungayam
  • 1 green chilly – finely chopped or minced (optional)
  • 1 cup vegetables (carrots, beans, cabbage, frozen peas, cauliflower and broccolli)
  • 1 tsp  turmeric powder
  • 1/2 cup cracked wheat / dalia, washed and cleaned
  • 1/4 cup masoor dhal, washed and cleaned
  • 1/4 cup mung dhal, washed and cleaned
  • 5 cups water
  • Salt to taste
  • Ghee to serve
  • 1 pressure cooker with a whistle


  • Heat oil in a pressure cooker pan. Once hot, add mustard seeds and let it pop. Then add cumin seeds, asafoetida and green chily. Saute for 30 seconds.
  • Add the vegetables and turmeric powder.Saute for a minute.
  • Add cracked wheat, mung dhal and masoor dhal. Pour 5 cups water and salt. Pressure cook for 3-4 whistles. Remove and drizzle ghee before you serve