Moong Dal Oats Recipe – Quick Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Moong Dal Oats Recipe – Quick Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for meals that are both nourishing and quick to whip up. This Moong Dal Oats recipe is exactly that – a warm, comforting bowl of goodness that comes together in under 20 minutes. I first made this when I was craving something light yet satisfying, and it’s been a regular in my kitchen ever since! It’s a fantastic way to sneak in some extra protein and fiber, and honestly, it just feels like a hug in a bowl.

Why You’ll Love This Recipe

This isn’t your average oatmeal! It beautifully blends the earthy flavors of Indian cuisine with the wholesome goodness of oats. It’s:

• Quick & Easy: Ready in just 15 minutes!
• Nutritious: Packed with protein, fiber, and essential nutrients.
• Comforting: A warm and satisfying meal, perfect for any time of year.
• Versatile: Easily adaptable to your taste preferences.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Oats:

• ½ cup Oats
• ¼ cup Moong Dal (split yellow lentils)
• 5 Cashews
• ¾ cup Water
• Salt to taste
• 1 tablespoon Oil
• 2 teaspoons Ghee
• ½ teaspoon Pepper (black peppercorns)
• Few Curry Leaves
• 1 Green Chilli
• ½ teaspoon Ginger (grated)
• ⅛ teaspoon Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: The Protein Powerhouse

Moong dal is a fantastic source of protein and is super easy to digest. It adds a lovely creamy texture to the oats. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. About 60g of moong dal is equivalent to ¼ cup.

Oats: Choosing the Right Type for Indian Cooking

I prefer using rolled oats for this recipe – they hold their shape a little better and give a nice texture. Quick-cooking oats work in a pinch, but the consistency will be softer. Avoid steel-cut oats, as they take much longer to cook.

Ghee & Oil: Balancing Flavor and Health

Ghee adds a beautiful richness and aroma that’s classic in Indian cooking. I like to use a combination of ghee and oil – the oil helps to prevent the ghee from burning. You can use any neutral oil like sunflower or vegetable oil.

Hing (Asafoetida): A Unique Spice for Digestion

Don’t be scared off by the smell of hing! It has a pungent aroma in its raw form, but it transforms into a savory, umami flavor when cooked. It’s also known for its digestive properties – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the moong dal going. Pressure cook the ¼ cup moong dal with ¾ cup of water for 4-5 whistles, or until it’s beautifully mushy. Once cooked, give it a good mash and set it aside.
2. Now, for the crunchy bits! Fry the 5 cashews in 2 teaspoons of ghee until they turn a lovely golden brown. Keep an eye on them – they burn quickly! Set these aside too.
3. Heat 1 tablespoon of oil in a pan. Add the ½ teaspoon of pepper, a few curry leaves, 1 chopped green chilli, ½ teaspoon of grated ginger, and that tiny pinch (⅛ teaspoon) of hing. Sauté this until everything is fragrant – usually about 30 seconds. This is where the magic happens!
4. Pour in another ½ cup of water (you can adjust this later) and bring it to a boil. Stir in the ½ cup of oats and the mashed moong dal. Let it cook for 2-3 minutes, stirring occasionally, until everything is nicely combined.
5. Time for the finishing touches! Mix in those golden-fried cashews. If the mixture is too thick, add a little more water to reach your desired consistency. Add salt to taste.
6. Serve hot with a generous drizzle of ghee, and alongside your favorite sambar and chutney. It’s seriously good!

Expert Tips

• Don’t skip the tempering: The spices fried in oil (the “tempering”) are key to the flavor of this dish.
• Adjust the water: The amount of water you need will depend on the type of oats you use and your preferred consistency.
• Mash well: Really mash the moong dal – this helps it blend seamlessly with the oats.

Variations

• My family loves to add a handful of chopped vegetables: Peas, carrots, or spinach work really well.
• For a richer flavor: Use coconut oil instead of regular oil.
• A friend suggested adding a squeeze of lemon juice: It brightens up the flavors beautifully!

Vegan Adaptation

It’s super easy to make this vegan! Simply substitute the ghee with a vegan butter alternative or more oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as you use certified gluten-free oats.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of green chilli or remove the seeds before chopping. You can also add a pinch of sugar to balance the flavors.

Quick Weekday Version

Short on time? Use pre-cooked moong dal (available in some stores) and quick-cooking oats. You’ll have a delicious meal on the table in under 10 minutes!

Serving Suggestions

This Moong Dal Oats is fantastic on its own, but here are a few ideas for a complete meal:

• Sambar: A classic South Indian lentil stew.
• Chutney: Coconut chutney or tomato chutney are both delicious.
• Yogurt: A side of plain yogurt adds a cooling element.
• Papadums: For a little extra crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

What is the best type of oats to use for this recipe?

Rolled oats are my go-to! They have a nice texture and hold their shape well.

Can I make this recipe ahead of time?

You can cook the moong dal ahead of time and store it in the fridge. Then, just assemble the rest of the dish when you’re ready to eat.

How can I adjust the spice level?

Reduce the amount of green chilli or remove the seeds.

Is hing (asafoetida) essential for this recipe?

Not essential, but it adds a unique and delicious flavor. If you don’t have it, you can leave it out.

What can I serve with Moong Dal Oats for a complete meal?

Sambar, chutney, yogurt, and papadums are all great options!