How to make Dalia Bhaat -

Full of flavour and nutrients, this dalia khichdi is good for both young and old.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broken Wheat , Split Pigeon Pea

Cuisine : Indian

Course : Rice

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For more recipes related to Dalia Bhaat checkout Fada ni Khichdi - SK Khazana. You can also find more Rice recipes like Beetroot and Kasundi Pulao Seafood Biryani Spicy Sprout Rice Gosht Biryani

Dalia Bhaat

Dalia Bhaat Recipe Card


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.    

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.