Wash and soak broken wheat and moong dal together for 30 mins.

Chop tomatoes & other veggies you prefer and set aside. Grate ginger and set aside.

Heat ghee in a pressure cooker or pot.

Saute cumin until it sizzles, then fry ginger until it turns fragrant.

Add tomatoes, salt, turmeric. Cook until mushy.

Next add chili powder and saute for a minute. You can also add little garam masala if you like.

Next add veggies and saute for 2 to 3 mins.

Drain water completely from dal and broken wheat.

Add to the pan and saute for 2 to 3 mins on a slightly high flame.

Pour 2 cups water & mix well. Check salt. Cover and cook on a medium to low flame for 2 whistles. If cooking in a pot, keep adding more hot water as and when needed until the dalia is soft cooked.

When the pressure releases naturally, open the lid and stir well. If you find the dalia to be too thick you may pour little boiling water and mix.

Serve dalia khichdi hot or warm.

Press the SAUTE button (medium) on the Instant pot and pour ghee or oil to the steel insert.

Add cumin. When they begin to splutter, add ginger. Then stir in the tomatoes and salt.

Saute for 1 to 2 mins until the tomatoes turn mushy. Add red chilli powder and turmeric.

Mix and then add the vegetables. Saute for 30 to 60 seconds. Add the drained dalia and moong dal. Saute for 1 to 2 mins.

Then pour water and add salt. Deglaze by scrubbing the bottom of the pot with a spatula to release any bits of food stuck there.

Press CANCEL button. Secure the Instant pot with the lid and position the steam release value to sealing.

Press PORRIDGE button and set the timer to 14 mins. Alternately you can cook for 12 mins on pressure cook mode. If you are using the fine dalia, it only takes 10 mins in both porridge mode and pressure cook mode.

Let the pressure release naturally for 8 to 10 mins. Then release the rest manually. Give a good mix. If you like the porridge like consistency, you may add ½ cup hot water and mix the dalia.