Guide to Cooking with Broken Wheat Soya Chunks

Broken Wheat (Dalia) – Pieces of Khichdi Soybeans

When I’m in a hurry and pressed for time, I like to prepare pot meals that are quick to prepare, hearty and nutritious too. One of these meals I prepared was with broken wheat (godhuma ravva/dalia), yellow moong dal and pieces of soy. When a box of soy pieces was staring at me, I decided to add soy benefits to the already nutritious and low-fat khichdi.

It’s not a visually appealing dish, but it’s more about flavor and a good dose of nutrition. Some kind of mixture, add vegetables and sprouts and it couldn’t be healthier than that. I refine my khichdi every time I prepare it, sometimes its greens or a drizzle of lime juice or a lot of coriander leaves. No rules here, just follow what you have in your fridge. Serve with yogurt, pickles and papad and you will have a perfect lunch.

Dalia-Recipe for Khichri with Pieces of Soy

  • Preparation and cooking: 30-40 meters
  • For 5-6 people


  • 1/2 cups coarse wheat ravioli, dry roasted for 3-4 meters
  • 1/2 cup of yellow split moong dal (pesara pappu)
  • 1/2 cup of soy pieces, soak in warm water for 15 minutes and drain
  • 1/2 tablespoon of ghee
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 4-5 green chillies, split lengthwise
  • handful of shoots
  • 1/4 tsp garam masala for people with disabilities (optional)
  • salt to taste
  • 10-12 curry leaves
  • 4 1/2 cups of water

1. Wash the ravva and dal wheat and soak them together in water for 15 to 20 meters.

2. Meanwhile, in a container or saucepan with a thick bottom, heat the ghee. Add the cumin seeds, let them burst and brown slightly. Add the ginger, sprouts, curry leaves, green chillies and soy pieces and mix.

3. Add the mixture of ravva and drained wheat dal 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 the garam masala pwd, cover and cook over medium-low heat until the dal and wheat ravva are cooked. It could take about 25-30 meters. Alternatively, you can pressure cook up to 2 whistles.

5. Serve it as a meal on its own with a pickle of your choice, yogurt and appadam (papad).


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

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