Mung Dal & Barnyard Millet Recipe – Authentic Indian Porridge

Last Updated on 2 months by Neha Deshmukh

Mung Dal & Barnyard Millet Recipe – Authentic Indian Porridge

Introduction

There’s something so comforting about a warm bowl of porridge, isn’t there? But forget everything you think you know about oatmeal! This mung dal and barnyard millet porridge (or sanwa khichdi as my grandmother used to call it) is a hug in a bowl – a subtly spiced, incredibly nourishing, and surprisingly flavorful dish that’s been a staple in my family for generations. I first made this on my own when I was craving something light yet satisfying, and it’s been a go-to ever since. It’s perfect for a cozy breakfast, a light lunch, or even a comforting dinner.

Why You’ll Love This Recipe

This isn’t just another porridge recipe. It’s a beautiful blend of textures and tastes, packed with goodness. It’s easy to digest, naturally gluten-free, and incredibly versatile. Plus, it’s ready in under 30 minutes! You’ll love how warming and wholesome this dish feels.

Ingredients

Here’s what you’ll need to create this comforting porridge:

• 1 cup Barnyard Millet (Jhangora/Sanwa)
• 2/3 cup Yellow Mung Dal
• 1 tbsp chopped Ginger
• 2 sliced Green Chilies (adjust to your spice preference!)
• 1 tbsp Cumin Seeds
• 1 tbsp Black Peppercorns
• 1/4 tsp Asafoetida (Hing)
• 6 Curry Leaves
• 1 tbsp Salt (or to taste)
• 10 Cashew Nuts
• 3 tbsp Ghee

Ingredient Notes

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

• Barnyard Millet (Jhangora/Sanwa) – A Nutritional Powerhouse: This tiny grain is a nutritional superstar! It’s gluten-free, rich in fiber, and easily digestible. You can usually find it at Indian grocery stores or online.
• Yellow Mung Dal – Protein & Digestibility: Mung dal is a fantastic source of protein and is known for being gentle on the stomach. It cooks quickly and adds a lovely creaminess to the porridge.
• Unique Spice Blend – The Heart of the Flavor: The combination of cumin, peppercorns, and asafoetida might seem unusual, but trust me – it’s magic! These spices add warmth, depth, and a subtle complexity to the dish.
• Ghee – Traditional Fat for Flavor & Texture: Ghee (clarified butter) is a traditional Indian cooking fat that adds a rich, nutty flavor. It also helps with digestion.

Regional Variations in Tempering

The tempering (the spiced ghee poured over the porridge) is where you can really get creative! Some families add mustard seeds, while others include a pinch of turmeric. Feel free to experiment and make it your own. My aunt always adds a tiny bit of dried red chili for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the mung dal in a pan over medium heat until it’s aromatic and lightly browned. This step really enhances the flavor.
2. Next, combine the roasted dal with the washed barnyard millet in a pressure cooker. Add 3 cups of water and salt.
3. Cook for 3 whistles on medium heat. Once the pressure releases naturally, it’s time to move on.
4. Gently mash the cooked mixture with a ladle. You want it to be slightly chunky, not completely smooth.
5. Now for the best part – the tempering! Heat ghee in a pan. Add ginger, cumin seeds, peppercorns, green chilies, and curry leaves. Sauté until fragrant, about a minute.
6. Add cashew nuts and fry until golden brown. Stir in asafoetida. Be careful not to burn the asafoetida, it gets bitter quickly!
7. Pour the tempering over the mashed millet-dal mixture. Mix well. If it’s too thick, add a little warm water to reach your desired consistency – it should resemble a creamy porridge.

Expert Tips

A few little things to keep in mind for porridge perfection:

• Achieving the Perfect Consistency: Add water gradually to get the consistency you like. Remember, it will thicken as it cools.
• Roasting the Dal for Enhanced Flavor: Don’t skip the roasting step! It really brings out the nutty flavor of the mung dal.
• Tempering Techniques for Maximum Aroma: Keep the heat medium-low when tempering the spices. You want them to infuse the ghee, not burn.
• Choosing the Right Ghee: Good quality ghee makes a difference. Look for ghee that’s golden yellow and has a rich, nutty aroma.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the number of green chilies to control the heat. You can also add a pinch of red chili powder for extra spice.
• Festival Adaptations (Ekadashi, Fasting Recipes): This recipe is often enjoyed during fasting periods (Ekadashi) as both barnyard millet and mung dal are allowed.

Serving Suggestions

Serve warm with your favorite accompaniments! Coconut chutney, peanut chutney, or a simple bowl of sambar are all delicious choices. A dollop of yogurt also adds a lovely coolness.

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

Got questions? I’ve got answers!

• What is Barnyard Millet and where can I find it? Barnyard millet is a small, gluten-free grain popular in Indian cuisine. You can find it at Indian grocery stores or online retailers.
• Can I use a different type of dal instead of mung dal? While mung dal is traditional, you can experiment with other dals like masoor dal (red lentils), but the flavor and texture will be slightly different.
• How can I adjust the spice level of this recipe? Easily! Reduce or omit the green chilies, or add a pinch of red chili powder for extra heat.
• Is this recipe suitable for a weight loss diet? Absolutely! It’s packed with fiber and protein, keeping you feeling full and satisfied.
• Can this porridge be made ahead of time? Yes, you can make it a day ahead and reheat it. It might thicken up, so add a little water when reheating.