Masoor Dal & Broken Wheat Recipe – Quick Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Masoor Dal & Broken Wheat Recipe – Quick Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a meal that’s both comforting and quick to whip up. This Masoor Dal & Broken Wheat recipe is exactly that – a hug in a bowl that comes together in under an hour. I first made this when I was craving something warm and nourishing, but didn’t have a ton of time. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This dish is a beautiful blend of textures and flavors. The creamy lentils and slightly nutty broken wheat create a satisfying base, while the spices add a lovely warmth. It’s incredibly nourishing, packed with protein and fiber, and perfect for a cozy weeknight dinner. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this deliciousness:

• ¼ Cup Split Red Lentils (Masoor Dal) – about 75g
• 2 Tablespoons Broken Wheat (Daliya) – about 30g
• 5 Cashewnuts
• 1 Medium Sized Red Onion, Chopped
• 1 Carrot, Chopped
• 1 Tomato, Chopped
• ½ Medium Sized Potato, Diced
• ½ Teaspoon Cumin Powder – about 2.5g
• ½ Teaspoon Paprika – about 2.5g
• ½ Teaspoon Black Pepper Powder – about 2.5g
• 1 Teaspoon Salt
• 1 Teaspoon Apple Cider Vinegar – about 5ml
• 2 Sprigs Mint Leaves
• ½ inch piece ginger, peeled
• 2 Cups Water – about 480ml

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Split Red Lentils (Masoor Dal) – Health Benefits & Varieties

Masoor dal is a fantastic source of protein, fiber, and iron. It cooks quickly and breaks down beautifully, creating a creamy texture. You can find it in most Indian grocery stores, and even many well-stocked supermarkets. There are different shades of red lentils – they all work well in this recipe!

Broken Wheat (Daliya) – Types & Nutritional Value

Daliya adds a lovely nutty flavor and a bit of texture to the dish. It’s also a great source of fiber. You’ll typically find two types: fine and coarse. I prefer the fine variety for this recipe as it blends more seamlessly, but coarse daliya works too – it just adds a bit more bite.

Cashews – Regional Variations & Substitutions

Cashews add a touch of richness and sweetness. Feel free to adjust the quantity to your liking! If you have nut allergies, you can easily omit them or substitute with sunflower seeds for a similar texture.

Apple Cider Vinegar – Why it’s Used in Indian Cooking

Don’t skip the apple cider vinegar! It adds a subtle tanginess that really brightens up the flavors. It’s a little trick my grandmother taught me – a tiny bit of acidity can make all the difference. You can substitute with lemon juice if you prefer.

Spice Blend – Exploring Cumin, Paprika & Black Pepper

These spices are the heart of Indian cooking! Cumin adds warmth, paprika provides a gentle smokiness, and black pepper gives a little kick. Feel free to adjust the quantities to suit your spice preference.

Fresh Herbs – The Importance of Mint & Ginger

Fresh mint and ginger are essential for adding freshness and zing. Don’t skimp on these! The mint especially really lifts the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gather all your ingredients. It makes the process so much smoother.
2. Add everything – the lentils, broken wheat, cashews, onion, carrot, tomato, potato, cumin powder, paprika, black pepper, salt, apple cider vinegar, mint leaves, ginger, and water – to a pressure cooker.
3. Give it a good stir to combine everything.
4. Cook on medium flame for 5 whistles (about 5-6 minutes).
5. Once cooked, allow the pressure to release naturally. This is important – don’t force it!
6. Now, carefully open the pressure cooker and blend the mixture to a coarse texture. If it’s too thick, add a little hot water to reach your desired consistency.
7. Finally, garnish with fresh mint leaves and serve with lemon wedges. A squeeze of lemon juice right before eating really elevates the flavors.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Consistency

The consistency is key! You want it creamy but still with a little texture. Add hot water gradually while blending to avoid making it too runny.

Pressure Cooking Times – Adjusting for Different Cookers

Pressure cookers can vary. If your cooker releases pressure quickly, you might need an extra whistle.

Blending Techniques – Smooth vs. Coarse Texture

I prefer a coarse texture, but if you like it super smooth, blend for a little longer.

Using Fresh vs. Ground Spices

Freshly ground spices always have a more vibrant flavor, but ground spices are perfectly fine if that’s what you have on hand.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply omit the cashews, or substitute with sunflower seeds.

Gluten-Free Adaptation (Checking Daliya Source)

Ensure your broken wheat (daliya) is certified gluten-free, as some brands may process it alongside wheat.

Spice Level – Mild, Medium, and Spicy Options

Adjust the amount of black pepper and paprika to control the spice level. A pinch of chili powder can also add some heat!

Festival Adaptations – Navratri or Fasting-Friendly Version

Omit the potato and cashews for a Navratri-friendly version.

Serving Suggestions

This Masoor Dal & Broken Wheat is delicious on its own, but it also pairs well with:

• Roti or naan
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

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.

FAQs

Let’s answer some common questions:

Is this recipe suitable for a quick weeknight meal?

Absolutely! It’s designed to be quick and easy, perfect for busy weeknights.

Can I use a different type of lentil instead of Masoor Dal?

You can, but the cooking time will vary. Red lentils cook the fastest, while other lentils may require longer cooking times.

What can I substitute for cashews if I have nut allergies?

Sunflower seeds or pumpkin seeds are great alternatives.

Can this be made in an Instant Pot instead of a pressure cooker?

Yes! Use the pressure cook function and follow similar timings, adjusting as needed for your Instant Pot model.

How can I adjust the tanginess of the dish?

Add more or less apple cider vinegar (or lemon juice) to taste.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!