Daliya & Dal Recipe – Easy One-Pot Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Daliya & Dal Recipe – Easy One-Pot Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This daliya and dal recipe is a childhood favorite of mine – a simple, nourishing, and incredibly comforting one-pot meal that my mom used to make on cooler evenings. It’s the kind of dish that just feels good, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This daliya and dal isn’t just delicious; it’s also incredibly easy to make! It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a light yet satisfying meal prep option. It’s packed with protein and fiber, keeping you full and energized. Plus, it’s wonderfully customizable – feel free to swap in your favorite veggies!

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• 1 cup Broken wheat (Daliya) – about 175g
• ½ cup Lentil (Moong Dal/Masoor Dal) – about 100g
• 2 tbsp Ghee (Clarified butter) – about 30ml
• ½ tsp Cumin seeds – about 2.5g
• 1 medium Carrot (finely chopped)
• 8-10 French beans (finely chopped)
• ½ cup Green peas (fresh/frozen) – about 80g
• 1-2 Green chilies (finely chopped) – adjust to your spice preference
• 2 tsp Ginger paste – about 10g
• 1 tsp Turmeric powder – about 5g
• Salt to taste
• 2 cups Water (adjust for desired consistency) – about 480ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Daliya (Broken Wheat): This is a fantastic source of fiber and complex carbohydrates. It’s really good for digestion and keeps you feeling full for longer. You can find it easily in most Indian grocery stores.
• Dal (Moong or Masoor): I usually use moong dal (split yellow lentils) or masoor dal (red lentils) because they cook quickly and blend beautifully with the daliya. Moong dal is considered easier to digest, making it a great choice for everyone.
• Ghee vs. Oil: Ghee adds a lovely richness and flavor, but you can absolutely use oil (vegetable, canola, or sunflower) if you prefer. Ghee is traditional and adds a lovely aroma, though!
• Veggie Variations: Feel free to get creative with your vegetables! My grandmother used to add cauliflower and potatoes. Spinach, beans, or even a little bit of pumpkin would be delicious additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the daliya and dal a good rinse under running water. Keep rinsing until the water runs clear. This helps remove any excess starch. Then, drain them well.
2. Now, heat the ghee in a pressure cooker over medium heat. Once it’s melted, add the cumin seeds and let them sizzle for a few seconds until they become fragrant. That aroma is amazing!
3. Add the chopped carrots, French beans, and green peas to the cooker. Sauté them for about 5-7 minutes, until they start to soften a little. If you’re using frozen peas, you can skip the sautéing step and add them later.
4. Stir in the chopped green chilies, ginger paste, and turmeric powder. Add a splash of water to prevent the spices from burning, and cook for another 2 minutes, stirring constantly.
5. Add the drained daliya and dal to the cooker. Mix everything well, ensuring the daliya and dal are coated with the spices. Roast this mixture for about 5 minutes – this step really enhances the flavor.
6. Pour in the water and add salt to taste. Give it a good stir and bring the mixture to a boil.
7. Close the pressure cooker lid and cook on high heat until you hear the first whistle. Then, reduce the flame to low and cook for another 5 minutes.
8. Let the pressure release naturally (this takes about 15 minutes). Once the pressure is released, open the lid and check the consistency. If it’s too thick, add a little more hot water. If it’s too thin, simmer for a few more minutes.

Expert Tips

Want to make this daliya and dal absolutely perfect? Here are a few of my go-to tips:

• Perfect Texture: For a creamier texture, you can add a little more water and cook for a longer time. For a more grainy texture, use less water.
• Preventing Sticking: Roasting the daliya and dal for a few minutes before adding the water helps prevent it from sticking to the bottom of the cooker.
• Spice Adjustment: Don’t be afraid to adjust the amount of green chilies to suit your spice preference. You can also add a pinch of red chili powder for extra heat.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Notes: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, use only ½ a green chili or omit it altogether. For a spicier kick, add 1-2 more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic dish for Navratri or other fasting periods, as both daliya and moong dal are allowed during fasting.

Serving Suggestions

This daliya and dal is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• A dollop of cool, creamy yogurt.
• A tangy pickle (mango pickle is my favorite!).
• Crispy papadums.
• A perfectly poached egg on top for extra protein.

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

Let’s answer some common questions:

• Is daliya good for weight loss? Absolutely! It’s high in fiber, which keeps you feeling full and satisfied, and it’s a complex carbohydrate, providing sustained energy.
• Can I use a different type of dal? Yes, you can! Chana dal (split chickpeas) or toor dal (split pigeon peas) would also work, but they’ll take longer to cook.
• Can I make this in an Instant Pot? Yes! Use the same ingredients and instructions, but cook on high pressure for 12-15 minutes, followed by a natural pressure release.
• How do I adjust the water ratio for a thicker/thinner consistency? Less water = thicker consistency. More water = thinner consistency. Start with 2 cups and adjust as needed.
• What vegetables can I substitute or add? Feel free to experiment! Spinach, peas, potatoes, cauliflower, beans – the possibilities are endless!

Enjoy this comforting and nourishing daliya and dal recipe! I hope it brings a little bit of warmth and happiness to your kitchen. Let me know in the comments how it turns out for you!