Daliya & Moong Dal Recipe- Authentic Indian Broken Wheat & Lentil Porridge

Last Updated on 1 month by Neha Deshmukh

Daliya & Moong Dal Recipe: Authentic Indian Broken Wheat & Lentil Porridge

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting and nourishing Daliya & Moong Dal porridge. It’s the kind of dish my grandmother used to make, filling the house with the most incredible aroma. This isn’t just food; it’s a warm hug in a bowl! It’s perfect for a cozy breakfast, a light lunch, or even a comforting dinner.

Why You’ll Love This Recipe

This Daliya and Moong Dal recipe is more than just delicious. It’s packed with goodness, super easy to make, and incredibly versatile. It’s a complete meal in itself, offering a lovely balance of carbohydrates, protein, and fiber. Plus, it’s naturally vegetarian and can easily be adapted to suit various dietary needs. Honestly, once you try it, you’ll understand why it’s a family favorite!

Ingredients

Here’s what you’ll need to create this heartwarming dish:

• 1 cup Daliya (Broken Wheat)
• ½ cup Moong Dal (Split Petite Yellow Lentil)
• 7-8 stems Fresh Green Garlic
• 5-6 cloves Garlic
• 1 medium Carrot
• 1 medium Potato
• 1 cup Fresh Beans
• 1 teaspoon Crushed Ginger
• ½ teaspoon Crushed Green Chilies (adjust to taste!)
• 1 teaspoon Coriander Powder
• ½ teaspoon Cumin Powder
• ½ teaspoon Red Chili Powder
• 2 tablespoons Pure Ghee / Clarified Butter
• ½ teaspoon Cumin Seeds
• 3-4 Black Pepper pieces
• 3-4 Cloves
• 1 inch Cinnamon stick
• ½ teaspoon Turmeric Powder
• 2 pinches Asafoetida (Hing)
• 10-12 Curry Leaves
• 2 teaspoons Chopped Coriander
• 1 teaspoon Lemon Juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Daliya, or broken wheat, is a fantastic source of fiber and complex carbohydrates, keeping you full and energized. It’s also really easy to digest.

I love using fresh green garlic in this recipe. It has a milder, sweeter flavor than regular garlic, but if you can’t find it, don’t worry – regular garlic works just fine! Just use a little less.

Spice levels are a personal thing. My family likes a little kick, but feel free to adjust the green chilies and red chili powder to your preference. Some regions in India prefer a more subtle flavor, while others go all out!

And finally, good quality ghee is key. It adds a richness and aroma that’s just unbeatable. Don’t skimp on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the daliya and moong dal separately in water for about 30 minutes. This helps them cook evenly and become nice and soft. Drain them well before using.
2. While they’re soaking, let’s prep the aromatics. Blend the fresh green garlic into a paste, or finely crush the garlic cloves. Chop the carrots, potatoes, and beans into medium-sized pieces.
3. Now, heat the ghee in a nice, heavy-bottomed pan. Add the cumin seeds, cloves, black pepper, and cinnamon. Let them sizzle for a few seconds until fragrant.
4. Add the turmeric powder, green chilies, ginger, curry leaves, and asafoetida. Sauté for another 30 seconds – this is where the magic happens!
5. Toss in the chopped vegetables and sauté for 3-4 minutes, until they start to soften slightly.
6. Add the drained daliya and moong dal to the pan. Sauté for another 4-5 minutes, stirring occasionally. This helps toast the grains and lentils, adding a lovely nutty flavor.
7. Separately, boil 4 cups of water. Pour the boiling water into the pan with the daliya and dal.
8. Stir in the coriander powder, cumin powder, red chili powder, lemon juice, and salt. Bring to a boil, then reduce the heat to low, cover, and cook until the daliya is tender. This usually takes about 20-25 minutes. If you have a rice cooker with a porridge mode, you can use that too!
9. Once the daliya is cooked, garnish with chopped coriander and a drizzle of ghee. Serve hot!

Expert Tips

Want to make this recipe even better? Here are a few of my go-to tips:

• Consistency is key: If the daliya is too thick, add a little more hot water. If it’s too thin, cook it uncovered for a few more minutes to allow some of the liquid to evaporate.
• Prevent sticking: Stir the daliya occasionally while it’s cooking to prevent it from sticking to the bottom of the pan.
• Flavor boost: A squeeze of lemon juice at the end really brightens up the flavors.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free Notes: Daliya (broken wheat) is gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains. Moong dal is naturally gluten-free.
• Spice Level Adjustments: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the onion and garlic to make a vrat-friendly version.

Serving Suggestions

Daliya & Moong Dal is delicious on its own, but it’s even better with some accompaniments! I love serving it with a side of creamy Kadhi (yogurt-based curry) or a refreshing Raita (yogurt dip). A tangy pickle also adds a lovely contrast of flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

1. What is the best way to soak the daliya and moong dal for optimal texture?

Soaking for at least 30 minutes is ideal. It softens the grains and lentils, resulting in a creamier texture and faster cooking time.

2. Can I use pre-soaked or canned lentils instead of soaking them myself?

You can use pre-soaked lentils, but they might cook a bit faster. Canned lentils aren’t ideal as they can be too soft and mushy.

3. What if I don’t have green garlic? Can I substitute it with regular garlic?

Absolutely! Use about 2-3 cloves of regular garlic instead of the 5-6 cloves called for in the recipe.

4. How can I adjust the consistency of the daliya to make it thicker or thinner?

Add more hot water for a thinner consistency, and cook uncovered for a few minutes for a thicker consistency.

5. Can this recipe be made in an Instant Pot or pressure cooker?

Yes! You can cook it in an Instant Pot on the porridge setting. Follow your Instant Pot’s instructions for porridge.

6. Is this dish suitable for babies and young children? If so, how should it be modified?

Yes, it is! For babies, blend the daliya to a smoother consistency and omit the green chilies and spices. You can also add a little bit of vegetable puree for extra nutrients.