Oats Dal Recipe – Marathi Style Vegetable & Tur Dal Curry

Last Updated on 2 months by Neha Deshmukh

Oats Dal Recipe – Marathi Style Vegetable & Tur Dal Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Oats Dal, inspired by traditional Marathi cuisine. It’s a little different from your usual dal, with the addition of oats, which adds a lovely texture and a boost of nutrition. I first stumbled upon this recipe while exploring regional variations of dal, and it quickly became a family favorite. It’s hearty, wholesome, and surprisingly easy to make!

Why You’ll Love This Recipe

This Oats Dal isn’t just another lentil dish. It’s a beautiful blend of flavors and textures – the soft, comforting dal and vegetables, the subtle nuttiness of the oats, and the aromatic spice blend. It’s a complete meal in itself, packed with protein, fiber, and essential nutrients. Plus, it’s a fantastic way to sneak in some extra goodness for picky eaters! It’s perfect for a cozy weeknight dinner or a festive meal.

Ingredients

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

• 1 cup oats
• ¼ cup tur dal (split pigeon peas) – about 80g
• 1 carrot, chopped
• 1 potato, chopped
• 6 french beans, chopped
• A fistful of green peas – about ½ cup
• 1 tomato, chopped
• 1 onion, chopped
• 1.5 tbsp tamarind extract
• 0.5 tbsp jaggery
• 0.25 tsp turmeric powder
• 1.5 tbsp oil/ghee
• 0.5 tsp mustard seeds
• 5-6 curry leaves

Ingredient Notes

Let’s talk about a few key ingredients that make this dal special:

• Marathi Moggu: This is a unique ingredient that adds a distinct floral aroma to the dal. It’s a dried flower bud, and while it might be hard to find outside of India, it really elevates the flavor. I’ll share where to look in the FAQs!
• Tur Dal: We’re using tur dal (also known as arhar dal or split pigeon peas) as the base for this dal. It cooks up beautifully and has a lovely, creamy texture.
• Oats: Yes, oats! This might sound unusual in a dal, but trust me, it works. They add a wonderful texture and make the dal more filling. I prefer rolled oats, but quick-cooking oats work in a pinch.
• Tamarind Extract: Tamarind provides a lovely tanginess. You can find tamarind paste in most Indian grocery stores, or you can make your own by soaking tamarind pulp in warm water and straining it.
• Jaggery: A touch of jaggery balances the sourness of the tamarind and adds a subtle sweetness. You can substitute with brown sugar if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal and veggies going. Pressure cook the tur dal and the chopped vegetables (carrot, potato, french beans, and green peas) separately until they are soft and easily mashed. Usually 3-4 whistles in a pressure cooker does the trick.
2. While the dal and veggies are cooking, let’s prepare the oats. Dry roast the oats in a pan for about 3 minutes, until they are lightly golden and fragrant. This enhances their flavor and prevents them from becoming mushy. Set aside.
3. Now for the spice powder – the heart of this dal! In the same pan, roast chana dal (split chickpeas), urad dal (split black lentils), coriander seeds, cumin seeds, peppercorns, red chilies, cinnamon, cardamom, cloves, marathi moggu, poppy seeds, coconut, rice, fennel seeds, turmeric powder, mustard seeds, fenugreek seeds, curry leaves, and asafoetida in a little oil or ghee until fragrant. Be careful not to burn the spices! Let it cool and then grind it into a fine powder.
4. Time for the tempering! Heat oil or ghee in a pan and add mustard seeds. Once they splutter, add curry leaves. Then, add the chopped onion and sauté until golden brown. Add turmeric powder and chopped tomatoes, and sauté until the tomatoes are soft and mushy.
5. Now, combine everything! Add the cooked vegetables, cooked dal, jaggery, tamarind extract, and 1 cup of water to the pan with the sautéed onions and tomatoes. Add the prepared spice powder – about 2-3 tablespoons, or more to taste. Simmer for about 5 minutes, allowing the flavors to meld together.
6. Finally, add the roasted oats to the dal. Stir well, cover the pan, and cook on low heat for another 5 minutes, or until the oats are cooked through and the dal has reached your desired consistency.

Expert Tips

• Don’t skip the roasting step for the oats and spices! It really makes a difference in the flavor.
• Adjust the amount of spice powder according to your preference.
• If the dal becomes too thick, add a little more water.
• For a richer flavor, use ghee instead of oil.

Variations

• My Mom’s Touch: My mom always adds a handful of spinach to this dal for extra nutrients.
• Spicy Kick: If you like things spicy, add a few more red chilies to the spice powder.
• Different Veggies: Feel free to experiment with different vegetables like cauliflower, peas, or beans.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with any vegetable oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but it’s important to ensure your oats are certified gluten-free, as oats can sometimes be processed in facilities that also handle wheat.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of red chilies in the spice powder. You can also remove the seeds from the chilies before roasting to lessen the heat.

Festival Adaptation

This dal is a wonderful addition to a Makar Sankranti feast or any other festive occasion. It’s hearty, flavorful, and sure to be a crowd-pleaser!

Serving Suggestions

Serve this Oats Dal hot with a side of rice or roti. A sprinkle of chopped cashews or sev (crispy chickpea noodles) adds a lovely crunch. A dollop of yogurt on the side also complements the flavors beautifully.

Storage Instructions

Leftover Oats Dal 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

What is Marathi Moggu and where can I find it?

Marathi Moggu is a dried flower bud used in Marathi cuisine for its unique aroma. You can find it in Indian grocery stores, especially those specializing in Maharashtrian ingredients. Online retailers are also a good option.

Can I substitute oats with another grain like quinoa or broken wheat?

While oats add a specific texture, you can experiment with quinoa or broken wheat (dalia). Keep in mind that the cooking time and texture will be different, so adjust accordingly.

How do I adjust the tamarind extract for desired sourness?

Start with 1.5 tbsp of tamarind extract and taste the dal. Add more, a little at a time, until you reach your desired level of sourness.

Can this dal be made ahead of time?

Yes, you can make this dal ahead of time. The flavors actually develop and deepen overnight! Just reheat it gently before serving.

What is the best way to roast the spice powder for maximum flavor?

Roast the spices on medium-low heat, stirring constantly, until they are fragrant and slightly darkened. Be careful not to burn them, as this will make the spice powder bitter.

Is it necessary to pressure cook the vegetables and dal separately?

While not strictly necessary, pressure cooking them separately ensures that both the dal and vegetables are cooked to the perfect consistency. If you prefer, you can cook them together, but you may need to adjust the cooking time.