Daliya Vegetable Porridge is the kind of bowl you turn to when you want something warm, wholesome, and easy. It’s made with broken wheat (daliya) and a handful of everyday vegetables, simmered until creamy and comforting. The flavors are gentle yet satisfying, and the texture is cozy without being heavy.

Whether you’re cooking for kids, recovering from a long day, or simply craving a light meal, this porridge fits right in. It’s budget-friendly, flexible, and ready in under 40 minutes.

Why This Recipe Daliya Vegetable Porridge Works

• Balanced flavors and texture: The nuttiness of daliya pairs well with sweet carrots, soft peas, and mild spices. It’s savory but not overwhelming.
• One-pot convenience: Everything cooks together, which means fewer dishes and more flavor as the ingredients meld.
• Versatile method: You can make it on the stovetop, in a pressure cooker, or in an Instant Pot with the same great results.
• Easy to digest: Broken wheat becomes creamy as it cooks, making this porridge gentle and suitable for all ages.
• Customizable: Swap vegetables based on what you have; adjust the spices to your taste.

  It’s forgiving and flexible.

What You’ll Need For Daliya Vegetable Porridge

• 1 cup daliya (broken wheat) – medium-coarse works best for porridge.
• 1 tablespoon ghee or oil – ghee adds richness; use oil for a vegan option.
• 1 small onion, finely chopped – optional but adds sweetness.
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1 green chili, slit – optional for mild heat.
• 1 small carrot, diced
• 1/2 cup green peas – fresh or frozen.
• 1 small tomato, chopped – adds a light tang.
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ground coriander – optional.
• Salt to taste
• 3.5 to 4 cups water – adjust for desired consistency.
• Fresh cilantro for garnish
• Lemon wedges to serve

Step-by-Step Instructions For Daliya Vegetable Porridge

1. Rinse the daliya: Place the broken wheat in a fine-mesh sieve and rinse under running water until the water runs clear. This removes dust and helps prevent stickiness.
2. Lightly roast for flavor: Heat a heavy pot or pressure cooker over medium heat. Add the rinsed daliya and dry-roast for 2–3 minutes until it smells nutty.

   Remove and set aside.

3. Build the base: In the same pot, heat ghee or oil. Add cumin seeds, let them crackle for a few seconds. Add onion and sauté until translucent, about 2–3 minutes.

   Stir in ginger and green chili; cook for 30 seconds.

4. Add the vegetables: Toss in carrot, peas, and tomato. Sprinkle turmeric, coriander, and salt. Sauté for 2 minutes to soften the vegetables slightly.
5. Combine and season: Add the roasted daliya back to the pot and mix well so the grains are coated with the spices and aromatics.
6. Pour in water: Add 3.5 to 4 cups of water.

   For a thicker porridge, use less; for a looser, soupier bowl, use more. Stir to prevent clumps.

7. Cook it down:
   • Stovetop: Bring to a boil, then reduce to low heat. Cover and simmer for 18–22 minutes, stirring occasionally so it doesn’t stick.

     Add water if it gets too thick.

   • Pressure cooker: Cook on medium for 2–3 whistles. Let the pressure release naturally, then stir and adjust water if needed.
   • Instant Pot: Pressure Cook on High for 8 minutes; natural release for 10 minutes, then quick release.
8. Taste and finish: Check salt and consistency. If too thick, add hot water to loosen.

   If too thin, simmer a few more minutes. Turn off the heat, garnish with cilantro, and squeeze lemon juice before serving.

9. Serve hot: Enjoy as is, or pair with yogurt, pickle, or a drizzle of ghee for extra comfort.

Storage Instructions For Daliya Vegetable Porridge

• Refrigeration: Cool completely, then store in an airtight container for up to 3 days.
• Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Leave headspace for expansion.
• Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of water to loosen.

  Stir well as it thickens when cold.

• Meal prep tip: Cook the base without lemon or fresh herbs; add them after reheating for a fresher taste.

Benefits of This Daliya Vegetable Porridge Recipe

• High in fiber: Broken wheat and vegetables support digestion and keep you full longer.
• Steady energy: Complex carbs from daliya release energy slowly, helping avoid blood sugar spikes.
• Nutrient-dense: Peas, carrots, and tomatoes add vitamins A, C, and minerals like iron and potassium.
• Light yet satisfying: The porridge is easy on the stomach, making it suitable for all ages.
• Budget-friendly: Uses pantry staples and seasonal vegetables with minimal waste.

Mistakes To Avoid In Daliya Vegetable Porridge

• Don’t skip rinsing the daliya: It can taste dusty and clump if you skip this step.
• Don’t use too little water: Daliya absorbs a lot of liquid. Start with enough and adjust as it cooks.
• Don’t over-spice: The charm of this dish is its mild, homely flavor. Keep the spices gentle.
• Don’t rush the simmer: A slow cook helps the grains soften and turn creamy without sticking.
• Don’t forget seasoning at the end: A final check for salt and a squeeze of lemon brighten the flavors.

Variations You Can Try In Daliya Vegetable Porridge

• Protein boost: Add cooked moong dal (yellow lentils) or chickpeas for extra protein and creaminess.
• South Indian twist: Temper with mustard seeds, curry leaves, and a pinch of asafoetida.
• Masala porridge: Add 1/2 teaspoon garam masala or sambar powder for a warmer, spicier profile.
• Leafy greens: Stir in chopped spinach or kale in the last 5 minutes of cooking.
• Dairy-rich: Finish with a spoon of yogurt or a splash of milk for extra creaminess.
• Vegan-friendly: Use oil instead of ghee and skip dairy add-ins.
• No-onion, no-garlic: Skip onion and use just ginger, cumin, and turmeric for a lighter flavor.
• Kids’ version: Use sweeter vegetables like corn and carrots, skip the chili, and keep it slightly thicker.

FAQ About Daliya Vegetable Porridge

What is daliya?

Daliya is broken wheat, made by coarsely grinding whole wheat grains.

It cooks faster than whole wheat and has a pleasantly chewy, nutty texture.

Can I use cracked bulgur instead of daliya?

Yes, medium bulgur works similarly. Adjust water and cooking time slightly, as bulgur may cook faster and need a touch less water.

How do I make it gluten-free?

Use millet (like little millet or barnyard millet) or quinoa instead of daliya. Rinse well and adjust water; these grains can absorb differently.

Can I add more vegetables?

Absolutely.

Cauliflower, beans, zucchini, bell peppers, and corn all work. Cut them small so they cook evenly with the daliya.

Why did my porridge turn too thick?

Daliya continues to absorb water as it cools. Add hot water while reheating and whisk to bring it back to a creamy consistency.

Is this good for breakfast?

Yes.

It’s light, nourishing, and easy to digest, making it perfect for breakfast or a light dinner.

Can I make it without oil or ghee?

You can. Dry-roast the daliya and sauté aromatics in a splash of water or stock. The flavor will be milder but still tasty.

How spicy is this recipe?

It’s mild by default.

Adjust the green chili or add red chili powder if you prefer more heat.

Can I cook it in stock instead of water?

Yes, vegetable stock adds depth and a savory boost. Reduce added salt to balance.

How do I prevent sticking on the stovetop?

Use a heavy-bottomed pot, keep the heat low, and stir every few minutes, especially toward the end as it thickens.

Wrapping Up On Daliya Vegetable Porridge

Daliya Vegetable Porridge brings together simple ingredients to create a bowl that’s warm, nourishing, and satisfying. It’s easy to customize, gentle on the stomach, and comes together with minimal fuss.

Keep this recipe in your back pocket for busy weeknights, lazy weekends, or anytime you want a comforting meal that still feels light and wholesome. Garnish with cilantro, squeeze some lemon, and enjoy it hot.

Related Recipe: One-Pot Authentic Indian Vegetable Khichdi (Porridge) – Comforting, Nourishing, and Easy