Broken Wheat & Moong Dal Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Broken Wheat & Moong Dal Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Broken Wheat & Moong Dal recipe is a childhood favorite of mine – a simple, nourishing dish my mom used to make on cooler evenings. It’s the kind of meal that just feels good, and I’m so excited to share it with you. It’s perfect for a comforting weeknight dinner, or even a light lunch.

Why You’ll Love This Recipe

This dish is more than just delicious; it’s incredibly wholesome. It’s packed with protein, fiber, and essential nutrients. Plus, it’s surprisingly easy to make! It’s a one-pot wonder that comes together quickly, making it ideal for busy schedules. Honestly, it’s the perfect balance of comfort and health.

Ingredients

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

• ?? cup daliya / broken wheat (approximately 150g)
• ?? cup moong dal (approximately 100g)
• 2 tbsp ghee (approximately 30ml)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chilli, broken into pieces
• Few curry leaves (about 8-10)
• ?? tsp turmeric powder (approximately ½ tsp)
• ?? tsp red chilli powder (approximately ½ – 1 tsp, adjust to taste)
• ?? tsp garam masala (approximately ½ tsp)
• ?? tsp salt (approximately ½ tsp, adjust to taste)
• 1 carrot, chopped
• ?? potato, chopped (approximately 1 medium)
• 2 tbsp peas (approximately 30g)
• 1 tomato, chopped
• ?? tsp ginger paste (approximately 1 tsp)
• 3 cups water (approximately 720ml)
• 2 tbsp coriander, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Dalia, or broken wheat, is a fantastic source of fiber, which is amazing for digestion. Moong dal is a protein powerhouse and is considered very easy to digest – making this dish gentle on the stomach.

Ghee adds a beautiful richness and flavor, but you can absolutely substitute it with vegetable oil or coconut oil if you prefer. Traditionally, this dish isn’t overly spicy, but feel free to adjust the red chilli powder to your liking. Some families love adding other veggies like cauliflower, beans, or spinach – don’t be afraid to experiment! The amount of vegetables is also flexible; add more or less depending on what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the daliya and moong dal a good rinse. Then, soak them in water for about 10 minutes. This helps them cook faster and become nice and soft.
2. Now, heat the ghee in a pressure cooker over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready! Then, add the cumin seeds, hing (asafoetida), dried red chilli, and curry leaves. Sauté for a few seconds until everything is fragrant. This is where the magic begins!
3. Drain the soaked daliya and dal and add them to the pressure cooker. Sauté for about 2 minutes, stirring occasionally.
4. Next, add the turmeric powder, red chilli powder, garam masala, and salt. Mix well to coat everything evenly.
5. Add the chopped carrots, potatoes, peas, tomato, and ginger paste. Sauté gently for another 2-3 minutes, allowing the vegetables to soften slightly.
6. Pour in the 3 cups of water, give it a good stir, and close the pressure cooker lid. Cook for 3 whistles on medium heat.
7. Once the pressure has released naturally, open the cooker and give the mixture a good stir. If it’s too thick, add a little more water to reach your desired consistency.
8. Finally, garnish with chopped coriander and serve hot!

Expert Tips

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

• Consistency is key: If you prefer a more porridge-like consistency, add more water. For a thicker consistency, cook uncovered for a few minutes after pressure cooking.
• Prevent sticking: Stir frequently during the sautéing process to prevent the dal and daliya from sticking to the bottom of the cooker.
• Flavor boost: A squeeze of lemon juice right before serving adds a lovely brightness.

Variations

• Vegan Adaptation: Simply replace the ghee with vegetable oil or coconut oil.
• Gluten-Free Confirmation: Broken wheat does contain gluten. If you need a gluten-free option, substitute the daliya with quinoa or rice.
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the potatoes and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Broken Wheat & Moong Dal is fantastic on its own, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip), a tangy pickle, and some crispy papad. A side of plain yogurt is also a wonderful addition.

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 daliya and what are its health benefits?

Daliya, or broken wheat, is a whole grain that’s rich in fiber, protein, and essential nutrients. It’s great for digestion, helps regulate blood sugar levels, and keeps you feeling full and satisfied.

2. Can I use a different type of dal instead of moong dal?

Yes, you can! Masoor dal (red lentils) or toor dal (split pigeon peas) are good substitutes, but they may require slightly different cooking times.

3. How can I adjust the spice level of this dish?

Easily! Reduce or omit the red chilli powder for a milder flavor, or add a pinch of cayenne pepper or a chopped green chilli for extra heat.

4. Can this be made in an Instant Pot?

Absolutely! Use the same ingredients and instructions, but cook on high pressure for 8-10 minutes, followed by a natural pressure release.

5. What is the best way to serve this dish for a complete meal?

Pair it with raita, pickle, papad, and a side of yogurt for a balanced and satisfying meal.

6. Can I add other vegetables to this recipe?

Definitely! Feel free to add cauliflower, beans, spinach, or any other vegetables you enjoy.