Meat and Dal Oat Porridge Recipe – Authentic Indian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Meat And Dal Oat Porridge Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comfort food that’s both nourishing and a little bit different. I stumbled upon this Meat and Dal Oat Porridge a few years ago, and it’s become a family favourite – especially on those chilly evenings when you just need a warm hug in a bowl. It’s a unique blend of flavours and textures, and honestly, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average porridge, that’s for sure! It’s a hearty, savoury dish packed with protein, fibre, and a whole lot of flavour. The combination of tender meat, creamy dal, and subtly sweet oats is just… magical. Plus, it’s a fantastic way to sneak in some extra nutrition, and it’s incredibly satisfying. Trust me, you’ll be making this again and again!

Ingredients

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

• 500gm boneless meat (with bones for stock – I often use lamb or mutton, but chicken works too!)
• 1 tbsp ginger garlic paste
• 2 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala powder
• 0.75 cup mixed dal (masoor, urad, chana, moong – a good mix gives the best flavour!)
• 0.25 tsp turmeric powder
• 1 cup quick cooking oats
• 1 tsp chaat masala powder
• Salt as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chili Powder: Don’t skip this! It gives the dish a beautiful red colour and a lovely, mild heat. It’s different from regular chili powder – it’s more about flavour than fiery spice.
• Mixed Dal: Using a blend of dals is key. Each dal cooks differently and contributes to a more complex texture and flavour. I love this combination, but feel free to experiment!
• Quick Cooking Oats: These are a game-changer. They cook down beautifully and create a creamy, comforting texture without being overly oaty. They add a subtle sweetness that balances the spices perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the meat marinated. Combine the meat, ginger garlic paste, coriander powder, turmeric powder, chili powder, garam masala, and salt in a pressure cooker. Give it a good mix and let it sit for about 10 minutes. This helps the flavours really penetrate the meat.
2. While the meat is marinating, let’s cook the dal. In a separate pressure cooker, combine the soaked dal with turmeric powder, salt, and enough water – about 1 inch above the dal. Pressure cook for 2-3 whistles, or until the dal is nice and soft.
3. Once the meat is cooked (5-8 whistles should do it!), carefully remove the bones. Add the cooked dal to the meat mixture and bring it to a gentle boil.
4. Now for the oats! Stir in the quick cooking oats and add enough water to achieve your desired porridge consistency. Adjust the seasoning to your liking and simmer until the oats are fully softened – usually about 5-7 minutes.
5. Time to blend! Use a hand blender to blend the mixture until it’s smooth and creamy. This is where the magic happens! Stir in the chaat masala for that extra zing.

Expert Tips

• Don’t be afraid to adjust the water quantity to get the perfect porridge consistency. Some like it thicker, some like it thinner!
• If you don’t have a hand blender, you can use a regular blender, but be careful when blending hot liquids.
• A good quality meat stock makes all the difference. If you’re using meat with bones, the stock will be richer and more flavourful.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Use plant-based meat alternatives and omit the ghee for a delicious vegan version.
• Gluten-Free: Just make sure you use certified gluten-free oats!
• Spice Level: Adjust the amount of Kashmiri chili powder to control the heat. My friend loves to add a pinch of cayenne pepper for an extra kick.
• Regional Adaptations: My grandmother used to add a handful of toor dal to hers, giving it a slightly different flavour profile. Feel free to experiment with different dal combinations based on your regional preferences.

Serving Suggestions

Serve this porridge hot, garnished with a generous sprinkle of fried onions, fresh coriander leaves, a few strands of ginger juliennes, and a swirl of melted ghee. It’s a complete meal in itself, but a side of roti or naan is always a good idea!

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. It might thicken up a bit, so add a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is this dish suitable for babies or toddlers? It can be, but adjust the spice level significantly! Omit the chili powder altogether and ensure the meat is very tender and finely shredded.
• Can I use a slow cooker instead of a pressure cooker? Yes, you can! It will take longer, but the results will be just as delicious. Cook the meat and dal separately in the slow cooker until tender.
• What type of meat works best in this recipe? Lamb or mutton are traditional choices, but chicken, beef, or even goat work well too.
• Can I make this porridge ahead of time? Yes, you can make it a day or two in advance and reheat it. The flavours actually develop even more overnight!
• What is the significance of using mixed dal in this recipe? Using mixed dal adds complexity to the flavour and texture. Each dal has a unique nutritional profile, making it a more wholesome and balanced meal.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!