Broken Wheat (Dalia) – Soya Chunks Khichdi

When I am in a hurry and rushed for time, I like to prepare one pot meals that are quick to prepare, filling and nutritious too. One such meal I made was with broken wheat (godhuma ravva/dalia), yellow moong dal and soya chunks. When a tin of soya chunks was staring at me, I decided to throw in some soya goodness to the already nutritious low-fat khichdi.:)

Not a visually appealing dish but its more a matter of flavor and a good dose of nutrition. A medley of sorts, throw in some vegetables and sprouts and it couldn’t get healthier than that. I tweak my khichdi each time I make it, sometimes its greens or a dash of lime juice or lots of coriander leaves. No rules here, just go along with what you have lying in your fridge. Serve alongside some yogurt, pickle and papad and you have a perfect lunch fare.

Dalia-Soya Chunks Khichri Recipe

Prep & Cooking: 30-40 mts

Serves 5-6 persons



1 1/2 cups coarse wheat ravva, dry roasted for 3-4 mts

1/2 cup split yellow moong dal (pesara pappu)

1/2 cup soya chunks, soak in lukewarm water for 15 mts and drain

1/2 tbsp ghee

1/2 tsp cumin seeds

1 tsp grated ginger

4-5 green chillis, slit length wise

fistful of sprouts

1/4 tsp garam masala pwd (optional)

salt to taste

10-12 curry leaves

4 1/2 cups of water

1 Wash the wheat ravva and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the ginger, sprouts, curry leaves, green chillis and soya chunks and combine.
3 Add the drained wheat ravva and dal mixture and stir fry with the rest of the ingredients for a minute.
4 Add 4 1/2 cups of water to the above mixture, bring to a boil, add garam masala pwd, cover and cook on medium to low heat till both the dal and wheat ravva are cooked. This could take approx 25-30 mts. Alternately you could pressure cook until 2 whistles.
5 Serve it as a meal by itself with a pickle of your choice, yogurt and appadam (papad).


I have used the coarser variety of wheat ravva, which takes a longer time to cook than the finer variety and gives the right khichdi texture.

Broken Wheat (Dalia) – Soya Chunks Khichdi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  soya
  •   broken wheat


13 thoughts on “Broken Wheat (Dalia) – Soya Chunks Khichdi

  1. Hi Sailaja ๐Ÿ™‚ I agree, i also like to prepare one pot meals when we go for picnics or when i am tired to cook many dishes, its the best way, as it will be nutritious with everything in one dish, and easier too cook too. I have never tried making khichdi with broken wheat. Looks yummy.. will give it a try sometime.

  2. Hi Sailu,
    I am visiting your blog since one year. It’s a nice blog with great recipes and beautiful pictures. Soya chunks kichidi is new to me. I want to give a try. Once i tried your sabu dana kichidi and it came out well.

  3. Hi Sailu

    I love soy chunks, curry leaves and garam masala powder. This one looks then like a winner. If you want to reduce the cooking time, skip the soaking part and boil the soy chunx in spiced up veggie broth for 10 minutes instead. It ll soak all the flavors (instead of plain water and softens up quicker.

  4. wow sailu very beautiful pictures.

    which camera you use?
    please tell with model number

    Thank you. I use Sony Cybershot DSC- W7.

  5. Great recipe but I am going to leave out the soy.

    There is nothing good about soy. Soy is a very profitable industry and they have managed to turn waste into products.
    Soy was just a rotation crop, that the Chinese never ate until they discovered that fermented soy can be eaten. I am sure that they discovered soy sauce because they could not see the huge amounts of soy going waste. Soy was a rotational crop that was grown to keep the moisture in the soil. Soy was the best choice because soy is resistant to disease and pests naturally. Its not a good thing(like neem) as soy is resistant because of a high phytic acid content. Thats why pests dont eat it.
    To know more about soy and the profitable industry and the propaganda behind it visit the following site

    What you should realise is that each and every soy food is highly processed and has added flavour enhancers like MSG. It is touted as high protien so its good for us. I never knew protien boosted our immune system or reduced the risk of cancer or anything good.
    Now you realise how they are promoting lies, so soy is not all that great.
    The vegetarian source of protien is a big hype. A man needs around 65mg protien maximum in a day. 100gm of soy gives you 38gms of protien and 100 gm of bengal gram gives you around 20gms of protien. SO not such a big deal. You already getting protien form other food in your diet.

    In short I just hate to see a health concious person fall in this soy trap. So check out the links for yourself and stop being fooled.

    Good work with the site

  6. Hi cooking guru,

    A doubt. Sprouts ? I don’t get what u r mentioning about. can u explain.

    Padmaja, I had some sprouts on hand and I also added them along with the soya chunks. You can use any sprouts – moong dal or chickpeas.

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