Daliya (Vegan Bulgur Khichdi)

🙋‍♂️Uh, why is this even considered a kichdi?!?

The word khichdi (also spelled as kichadi, khichari, khichdee AND, can you believe it, khichuri) refers to a South Asian dish that is normally made from rice and lentils cooked together, seasoned with spices. It's often considered a comfort food in India and is typically served as a simple, nourishing meal that's easy to digest. For that reason, I have seen plainer khichdis being served in Indian homes where someone is recovering from an illness and their jatarāgni (digestive fire) is weak.

The root of the word "khichdi" comes from the Sanskrit term "khicca," which simply means a dish of rice and legumes (dal, lentils, peas etc). I can’t understand why Daliya is considered a Khichdi, considering there is no darned rice or dal to be found in it. I think it must be that the final texture is similar to a khichdi. If you know, please leave a comment and enlighten me, because it’s the sort of the thing I find really fascinating.

Curry in a Hurry - Vegan Indian Recipe Club! 🍲💌

This 6-day program is 100% FREE. Let me help you to master plant-based Indian cooking!

Here’s what really matters about Daliya:

I spend as much time as possible in West Bengal, especially on spiritual pilgrimage to Nabadvipa, and I’ll share with you a tiny detail about the food there - folks eat a ton of rice there. One year, I visited Eka Cakra on Nityananda Trayodasi, and I remember seeing just truckloads of rice being cooked and mixed outside on gigantic tarps. For real, I am not sure I have ever seen more plain rice and veg. biryani being consumed anywhere on earth! 

So what happens when you are, like sorta sick of eating nothing but rice? That’s where Daliya super-lovingly shakes things up to keep your vegan diet diverse! As long as you aren’t gluten-free, bulgur (cracked wheat) is a blessing to use instead of rice. That’s why I share bulgur pilafs like Bulgur Pilavi and salads made from the darned stuff like Kisir and Taboule!

Daliya is also quicker and more fool-proof to cook than rice. Who says fast can’t be fabulous? Not us! So, grab your spoon (or spatula), and let’s make magic happen in your kitchen tonight!

🌶️ Ingredients for daliya khichdi

Cumin Seeds (Jeera)

Essential for their nutty, peppery flavor, cumin seeds are a staple in Middle Eastern and South Asian cooking. They add depth to the dish and also aid in digestion. If cumin seeds are unavailable, ground cumin can be used in a pinch, though it should be added later in the cooking process to prevent burning.

Get my fave cumin seeds for free!

Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.

Yes Please!

Kashmiri Red Chili Powder

Nothing rocks such vibrant color and tasty mild heat as Kashmiri chili powder! It's critical for the authentic look and taste of many Indian dishes like aloo papri chaat, masala phool makhana, and vegan chana masala. A mix of sweet paprika with just a little bit of cayenne mixed in can work as a substitute in this recipe.

Asafetida

Asafetida (AKA Asafetida and hing) is used in tiny quantities to add a unique flavor and aid digestion, especially in sattvic recipes where onions and garlic are not used. It's super-common in Indian vegetarian cooking, where you’ll find it in everything from massoor dal to vegan tikka masala, sukha kala chana, and parval sabji. I prefer to use powdered asafetida, because it’s so much easier to measure accurately than the dark-colored blocks of asafetida resin.

Green Chilies

Hari mirch chilies, which can be found at most Indian grocery stores, are the best to use in this recipe. They provide a sharp, fresh heat that kicks up the khichdi's overall flavor, though you can get away with using some minced jalapeño (to taste) if you can’t get the real deal. Hari Mirch makes an amazing green chili pickle, and are used in countless Indian dishes and condiments like Cilantro Mint Chutney. If you grab a whole bunch and have some left over from making this recipe, whip up a batch of lauki, or turai ki sabji next.

Daliya 

Daliya, or coarse bulgur wheat, is a form of whole wheat that has been cleaned, parboiled, dried, and cracked, offering a nutty flavor and a wonderfully chewy texture. Keep in mind this is NOT the same stuff you use for making Mercimek Koftesi, Fellah Koftesi, or Cig Kofte, as they are all made with much finer bulgur. Daliya should be almost the size of grains like millet and quinoa to cook with the right texture.

📖 How to make Daliya

Nail this on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.

Step One

Start with That Sizzle: 

Begin by heating your choice of oil in a Dutch oven or a thick-bottomed pot over medium heat. After about 90 seconds, when the oil is hot, add the cumin seeds. Wait for them to pop and sizzle, which will take about 30 seconds.

Step Two

Onions in Action: 

Next, add the onions and sauté for a few minutes until they are soft and start to take on a golden color.

Step Three

Garlic and Ginger Magic: 

Stir in the garlic, and ginger next, sautéing just for about a minute until their lovely aroma fills your kitchen.

Step Four

Veggies Galore:

It’s time to add the tomatoes, carrots, potatoes, peas, Kashmiri red chili powder, turmeric, and asafetida into the mix. Continue to sauté for a few minutes until the tomatoes begin to break down.

Step Five

Now Let’s Turn it Into Something:

Add the daliya (coarse bulgur) and water, stirring everything together to ensure it's well combined. Turn up the heat to bring everything to a vigorous boil. 

Once boiling, lower the heat to low-medium for a gentle simmer and cover the pot.

Step Six

Cauliflower Cameo:

After ten minutes of simmering, add the cauliflower florets. Continue simmering until the vegetables and daliya are tender, which should take another ten minutes or so.

💡Serving Ideas

Daliya is such a versatile dish that it practically begs to be paired with other vibrant flavors!

I love serving it with VEGGIES! Bhindi Dry (as demonstrated in my Punjabi Thali Cuisine cooking class), Jackfruit Sabji, or Saag Aloo, are all great choices for making Daliya a more nourishing meal without adding too many more carbs.

A legume like chana dal is also great, so as to make a complete protein. And of course, no proper Indian spread is complete without some good bread to scoop up all those delicious sauces, so why not whip up some Kerala Parotta or Amritsari Kulcha? The stuffed bread will soak up every last drop of flavor, ensuring not a tiny precious bit of your cooking effort goes to waste!