How to make Dalia Bhaat - Full of flavour and nutrients, this dalia khichdi is good for both young and old.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broken Wheat , Split Pigeon Pea

Cuisine : Indian

Course : Rice

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Dalia Bhaat Recipe Card

Dalia Bhaat

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Rice recipes like Thai Rice, Red Lentil Rice, Dalimbi Bhaat, Kokum aur Nariyal ka Pulao.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dalia Bhaat Recipe

  • Broken Wheat 1 cup

  • Split Pigeon Pea 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Curry leaves 8

  • Onion chopped 1 medium bunch

  • Shallots quartered 5

  • Carrots finely chopped 2 medium

  • Cauliflower separated into small florets 1/4 medium

  • Green capsicum finely chopped 1 medium

  • Green peas 1 cup

  • Split pigeon pea (toor dal/arhar dal) soaked and drained 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 2 tablespoons

  • Salt to taste


Step 1

Heat ghee in a pressure cooker and add mustard seeds. When they splutter add asafoetida and curry leaves and sauté for half a minute.

Step 2

Add onion and shallots and sauté till light golden. Add carrots, cauliflower, capsicum and green peas and sauté for five minutes.

Step 3

Add broken wheat and pigeon peas and mix well. Add three cups of water and bring it to a boil. Add turmeric powder, tamarind pulp and salt. Cover and cook till four whistles are given out.

Step 4

Open the cooker when the pressure reduces completely and serve hot with yogurt.