By: Payal
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Dalia is a powerhouse of fibre & vitamins. Whether you like it sweet or savoury, this recipe for vegetable dalia khichdi is a winter favourite. It's light, comforting, & packed with flavour.
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1/2 Cup Dalia, 1/2 Cup Moong dal, soaked, 1 Cup Mixed vegetables, chopped, 3 Peppercorns, 3 Cloves, 1 Cinnamon stick, 1 Bay leaf, 1 tsp Cumin seeds
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1/4 Cup Onion, chopped, 2 tsp Chilli powder, 1 tsp Cumin powder, 2 tsp Coriander powder, A pinch of Turmeric powder, 1 tsp Oil, Salt, to taste
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Wash and soak the dalia for 6-8 hours. Drain the water completely before using.
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In a pressure cooker, heat the oil. Toss in the peppercorns, cloves, cinnamon, bay leaf, and cumin seeds. Let the cumin seeds sizzle and pop.
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Add the chopped onions and cook until they turn translucent. Throw in the vegetables and stir-fry for 2 to 3 minutes.
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Mix in the dalia, soaked moong dal, chilli powder, cumin powder, coriander powder, turmeric powder, and salt. Stir well so the spices coat the mixture evenly.
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Pour in 3 1/2 cups of water, give it a good stir, and bring it to a boil.
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Close the lid and pressure cook on a medium flame for 10 minutes. Once done, serve it piping hot.
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