Namkeen Dalia (Savoury Vegetable Porridge)
نمکین دلیہ (سبزیوں والا نمکین دلیہ)
Most Pakistani children know dalia as the sweet, milky porridge made when someone is unwell. Namkeen dalia is its savoury cousin: broken wheat cooked soft with vegetables and a handful of moong dal, finished with a cumin . It's like a lighter khichdi, warming on winter mornings and filling enough to last until lunch. It's also one of the best first family foods for toddlers.
- ⏱ Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Dry-roast the dalia in a heavy pot over medium heat for 3–4 minutes, stirring, until it smells nutty. Tip it out.
Heat the ghee in the same pot and add the cumin. When it sizzles, add the onion and ginger and cook for 3 minutes until soft. Add the tomato, carrot, peas, turmeric and salt and cook for 2 minutes.
Add the roasted dalia, moong dal and hot water. Bring to a boil, cover and simmer on low for 18–20 minutes, stirring now and then, until the wheat and dal are soft and the porridge is thick. (Pressure cooker: 2 whistles, then 5 minutes on low.)
Stir well and add hot water if you like it looser. Serve with a squeeze of lemon and coriander, and a spoon of yogurt on the side.
Kitchen notes
For toddlers, mash lightly and skip the lemon; for adults, add a green chili and a pinch of chili powder to the tarka.
Dalia thickens as it cools. Loosen leftovers with hot water when reheating.
Use any vegetables you have: beans, spinach, bottle gourd (lauki) and sweet corn all work.
Dalia beyond the sick-day bowl
Dalia (broken wheat) is one of the cheapest wholegrains in Pakistani shops and one of the most nourishing. Most families only cook it sweet with milk, as meetha dalia. The savoury version is common in Indian and some Pakistani homes and deserves to be much better known: it’s warm, filling and packed with vegetables.
Roast first
Dry-roasting the dalia for a few minutes before cooking gives it a nutty flavour and keeps the grains from turning gluey. A small amount of moong dal adds protein and makes the porridge creamier as it breaks down.
Good food for growing children
Wholegrain wheat, lentils and vegetables make a balanced bowl with fibre, protein and vitamins. It’s mild and soft, so it suits toddlers, and it’s easy on the stomach when a child is recovering from illness. A spoon of yogurt on the side adds calcium and makes it creamier.
Serving
Serve hot for breakfast with yogurt or a boiled egg, or as a light dinner. For a sweet breakfast, see overnight oats. More ideas are in our kids’ breakfast collection.
Questions people ask
What is the difference between dalia and oats?
Dalia is broken whole wheat; oats are a different grain. Both are wholegrains with fibre; dalia needs longer cooking and has a nuttier, chewier texture.
Can I make it the night before?
Yes. Cook it, cool and refrigerate; in the morning reheat with a splash of hot water for 3 minutes.
Nutrition (estimate, per serving)
- Calories
- 260
- Protein
- 9 g
- Fat
- 5 g
- Carbs
- 44 g
