34 Responses to “Cracked Wheat (Daliya) Khichdi”

1. Neha Says:
   June 29th, 2009 at 3:02 am

   Great receipe. Will try it out for my 18 months old princess. Thanks!

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2. Ria Says:
   June 29th, 2009 at 4:43 am

   LOvely recipe!!!

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3. Anonymous Says:
   June 29th, 2009 at 10:28 am

   Hi Hetal and Anuja,
   Help me!! bcz i m not able to view this video, pl help!!

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   anuja Reply:
   June 29th, 2009 at 4:03 pm

   The video is working fine on our side and we have not had anyone else complain. Pl. check again.

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4. Satya Says:
   June 29th, 2009 at 4:19 pm

   Very healthy meal in a pot recipe!! Great for lazy kids like mine who hate chewing
   Thanks for sharing…!!
   Hetal,
   Theres a gujju recipe with dalia – OOrmu (fada lapsi)
   that is really yummy too! My grandma used to make it at every special occasion!

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   hetal Reply:
   June 29th, 2009 at 5:13 pm

   yummm! My mom used to make it, too!

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5. RUPA SINGH Says:
   June 29th, 2009 at 4:34 pm

   SO GOOD…..

   THANKS

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6. Anonymous Says:
   July 3rd, 2009 at 7:06 am

   hi,
   in this receipe can i use lapsi, or have to buy craked wheat???
   some one said i can but i am not very sure.
   please let me know.
   and your websitre rocks…..
   all my friends are also using your this site….
   thanks for helping us so much…..

   sheenal

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   hetal Reply:
   July 3rd, 2009 at 2:02 pm

   Hi Sheenal,

   Lapsi is made from cracked wheat as well, though it is usually sweet.

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7. lacy Says:
   July 4th, 2009 at 6:27 am

   Hi Hetal & Anuja,
   This recipe looks very healthy for kids, especially for fussy eaters. And my child is very lazy to chew food, i always mash the rice for her. I really want to make this for her, but am wondering where to buy cracked wheat.. will this be available in any indian stores. is there any particular brand that i should look for. please help.

   thanks

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   hetal Reply:
   July 6th, 2009 at 1:57 pm

   Hi Lacy,

   Cracked wheat can be found in Indian stores (it may say Daliya on the package). The brand should not matter. You can also find it in whole foods type stores.

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8. Shazia Says:
   July 6th, 2009 at 3:33 pm

   Thankyou very much this really helps I wish you could post some baby food recipes -indian – I am a new mother and it really helps.

   Keep it up and a big thanks.

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   hetal Reply:
   July 6th, 2009 at 5:47 pm

   Have you tried our Mung Daal Khichdi? It was a staple in our homes while our kids were growing up. Here is the link:

   http://showmethecurry.com/2007/04/14/mung-daal-khichadi/

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9. bindu Says:
   July 6th, 2009 at 6:12 pm

   Hi Hetal-Anuja!
   I tried this khichdi and itcame out great! My 21/2 year old loved it. I loved it too:-) Thankyou both for such wonderful and helpful recipes! You guys are awesome! I have one other question though..not related to this. These spoons you use, the ceramic white soup spoons i am guessing, to show the measured spices, where do you get these? We had got some from India long back..but left with 1-2 now. So,I wanna get some new ones. They are the best for soups right?.Do we get these here in U.S? Can you pls let me know? Thanks a bunch!

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   hetal Reply:
   July 6th, 2009 at 6:16 pm

   Hi Bindu,

   So glad you liked the khichdi!

   We got our soup spoons at a Chinese market (here in the US). They usually have a section with household items. They are great for soups.

   Cheers!

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10. lacy Says:
    July 10th, 2009 at 7:21 am

    Hi Hetal & Anuja
    Thanks for the information. i tried searching for cracked wheat here in singapore but i couldnt find it. I saw Organic Wheat Germ and would like to know if both are same. Please advise.

    Thanks a lot.

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11. Renuka Says:
    July 10th, 2009 at 11:11 pm

    Can you ladies share your recipe for couscous as well. You both are doing a great job. I have learnt quite a bit watching your videos

    Thanks!

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12. Renuka Says:
    July 10th, 2009 at 11:12 pm

    Can you girls please share your receipe for Couscous as well.

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13. metpa Says:
    July 11th, 2009 at 3:01 pm

    Where is the spice coming from? Do we need to add green chilli separately??

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    anuja Reply:
    July 11th, 2009 at 6:46 pm

    We have made this recipe geared for toddlers. For adults who’d like an extra spice, add some green chillies or just serve with some pickle.

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14. lacy Says:
    July 12th, 2009 at 4:03 am

    With reference to my earlier post on July 10th, would like to know if Wheat Germ and cracked wheat are the same? i really want to make this for my 2 year old. please do let me know. Thanks

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    hetal Reply:
    July 13th, 2009 at 4:54 am

    Hi Lacy,

    Sorry for the delay…somehow missed your question.

    Wheat germ is not the same thing as cracked wheat.

    Wheat germ is only a very small part of a wheat kernel, approximately 2 ½ percent. The word “germ” does not mean bacteria, it refers to germination. The germ is the reproductive part that germinates and forms the wheat grass.

    Cracked wheat is made from raw wheat kernels that have been crushed to varying sizes.

    We have never made this recipe with wheat germ so cannot really give you an opinion about it. If you try it, we’d love to hear your feedback.

    Thanks!

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    lacy Reply:
    July 13th, 2009 at 9:07 am

    Hi Hetal,
    Thanks a lot for taking your time off to reply to my query.i will try searching again for cracked wheat. Hope i will be able to get it.Can you post more recipes for kids.Some breakfast ideas? Oat meal recipies etc would be great.

    Looking forward to it.

    Thanks to you both for those wonderful, easy to make recipes.

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15. Anita Says:
    July 14th, 2009 at 4:50 pm

    I too am a new mom (to a 7 mos old) and would appreciate baby/toddler friendly Indian recipes!

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16. lacy Says:
    July 21st, 2009 at 7:43 am

    Hi Hetal and Anuja,
    I finally managed to get cracked wheat and i would like to know whether i can use toor dhal or masoor dhal instead of moong dhal.And another thing is the cracked wheat that i bought is not that fine in texture as shown in your video.It looks a bit like the brown rice cut into smaller pieces. do i need to grind it to get the texture soft , or is it fine to cook as is.

    sorry for asking too many questions. your suggestions will be of great help to me.

    thanks

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    hetal Reply:
    July 21st, 2009 at 2:14 pm

    Hi Lacy,

    Cracked wheat does come in a variety of textures. Since you are going to be pressure cooking it, the variety you bought should be fine. You may have to cook it a bit longer to break it down.

    As far as the daal you use, you can substitute either toor or masoor. We use mung daal because of all the daals, it is the lightest on the tummy for little ones.

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17. lacy Says:
    July 24th, 2009 at 7:44 am

    Hi Hetal,
    Thanks you so much for all your suggestions and tips. i made this Daliya yesterday for my little one and to my surprise she liked it! Now i have another variety in her diet. And we had it for lunch with some picke and pappad, yummy it was.I see this recipe a healthy diet for people with diabetes.

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18. lacy Says:
    July 24th, 2009 at 7:45 am

    Thanks a lot!

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19. lacy Says:
    August 10th, 2009 at 2:08 am

    I tried this recipe with organic red lentils and it came out very well. the taste and texture was very good. completely new aroma and flavour. now i make this daliya quite often.thanks to you both once again.

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20. shina Says:
    August 24th, 2009 at 11:57 pm

    HI Hetal and Anuja,
    Very healthy recipe.I cannot find cracked wheat and am wondering if I can use bugur instead? Bulgur is also cracked wheat but it is steamed and dried before packaging unlike cracked wheat. Will it affect the taste?
    Thanks heaps,
    Shina

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    hetal Reply:
    August 26th, 2009 at 6:10 pm

    Hi Shina,

    Honestly, we have never tried this recipe with bulgar wheat so not sure how it will react. My gut thought would be that it should be just fine…the only thing I’m not sure about is the amount of water that bulgar wheat takes in versus cracked wheat. If you do try it out, we’d love to hear your feedback.

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21. Shivani Jain Says:
    September 7th, 2009 at 4:39 am

    Hi,
    Hetal & Anuja,

    i really like the receipes u’ll post. I had made aloo methi from the receipe u guys had given. My husbad loved it n since then m still stuck with the same receipe

    Well, i wanted to know that the moong daal that has been used in the dalia, is it suppose to be with the skin or without?? coz the one that i hve is “with” the skin…is it fine if i use it??

    Thanx n Tk cr!
    Shivani Jain

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    hetal Reply:
    September 7th, 2009 at 10:00 pm

    Hi Shivani,

    We used the mung daal without the skin. It is easier to digest for small babies and children. The daal with the skin can also be used if you are not making this for really small babies. The texture and taste changes a little but the skin is a great source of fiber.

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22. prachi Says:
    November 9th, 2009 at 4:18 pm

    hi very nice recpe, very nutrious too

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