Instant Pot Vegetable Daliya Recipe (Broken Wheat Khichdi)

Simple, one-pot Vegetable Daliya made with broken wheat and mixed vegetables is my go-to meal on busy days. It’s quick, vegan, lightly spiced, high in fiber and very filling — a wholesome choice when you want something comforting yet nutritious.

As a child I wasn’t especially fond of daliya (also called broken or cracked wheat). At home it was made two ways: meetha daliya (sweet) and namkeen daliya (savory). The sweet version was simply pressure-cooked daliya mixed with milk and sugar. The savory version — which my mother called namkeen daliya — was more like a runny khichdi, full of vegetables and spices. I preferred the savory one, though I never quite called it khichdi then; it really was a broken wheat khichdi.

My mother learned the recipe from a relative who insisted on serving it with a knob of butter. A pat of butter melted into warm daliya is one of those simple, nostalgic touches that elevates the dish. These days I try to cook daliya more often because of its health benefits: it’s high in fiber and nutrients and makes an excellent option for a balanced meal. I now make this vegetable daliya khichdi about once a week, usually in the Instant Pot for ease.

The Instant Pot method is very straightforward: sauté aromatics, add vegetables and broken wheat, pour in water, pressure-cook briefly, and finish with fresh herbs and a squeeze of lemon. You can increase the vegetable quantity to make the dish heartier, or adjust spices to suit your taste.

Ingredients

Daliya: Broken wheat (cracked wheat) is the main grain in this recipe and is widely used in Indian cooking. It’s easy to find at most grocery stores that carry Indian staples.

Vegetables: This recipe uses onions, carrots and peas, but you can add many other vegetables such as tomatoes, green beans, bell peppers or spinach.

Spices: The dish is deliberately mild — primarily cumin seeds and turmeric. You can add coriander powder, red chili powder or garam masala if you prefer more robust flavor.

Step by Step Instructions

1. Press the Sauté function on the Instant Pot. When the display reads “hot,” add 2 teaspoons oil and 3/4 teaspoon cumin seeds. Allow the seeds to sizzle briefly.

2. Add 1 medium red onion (chopped), 2 teaspoons chopped ginger and 1 chopped green chili if you like a little heat. Stir and cook about 3 minutes until the onion softens.

3. Add the vegetables: 2 medium carrots (diced) and 1/2 cup green peas (frozen or fresh). You can also add chopped tomato or bell pepper at this stage if desired.

4. Stir in 1/2 cup daliya (broken wheat) so it mixes evenly with the vegetables.

5. Pour in 2 cups water. The water amount controls the final consistency — add a bit more for a runnier khichdi, or slightly less for a thicker porridge-like texture.

6. Season with 1/4 teaspoon turmeric and salt to taste. Close the lid and set the pressure valve to sealing.

7. Cook on High Pressure for 8 minutes. Allow the pressure to release naturally for about 10 minutes, then perform a quick release if needed.

8. Open the lid, stir gently to combine. Garnish with chopped cilantro and serve with an optional squeeze of lemon or a small knob of butter for extra richness.

Add More Veggies

This daliya khichdi is perfect for using up vegetables in the fridge. Tomatoes, green beans, bell peppers and spinach all work well. If you add spinach, stir it in after pressure cooking by using the Sauté function for 2–3 minutes until wilted.

Reheating Daliya Khichdi

Leftover vegetable daliya tends to absorb liquid and thicken as it cools. Reheat on the stovetop or in the microwave with a splash of water to restore a creamy consistency. Heat until warmed through, stirring occasionally.

Tips & Notes

• Adjust spices to your preference — coriander powder, red chili powder or garam masala can be added for more depth.
• Load the khichdi with extra vegetables to increase fiber, color and nutrition. Add quick-cooking greens after pressure cooking.
• Serving suggestion: a small knob of butter or ghee on top gives a comforting finish, but it’s delicious plain too.
• Consistency tip: use more water for a soupier daliya, or less for a thicker, porridge-like texture.

More Easy One-Pot Meals

If you enjoy this Instant Pot Vegetable Daliya, try other simple one-pot recipes like quinoa khichdi, creamy tomato basil pasta, or a rich makhani-style pasta. These meals are quick to prepare and ideal for busy weekdays.