Hurum
A comforting, one-pot Sindhi dish made with broken wheat and split green gram, slow-cooked to a creamy, risotto-like texture. Hurum is mildly spiced with ginger and green chilies, finished with a generous drizzle of ghee, and is loved as a light, nourishing meal that warms the soul.
For 4 servings
- prep · ~15 min
Wash and soak the dalia and moong dal.
Wash the broken wheat and split green gram together in water. Drain and soak in fresh water for about 15 minutes. Drain again before cooking.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them splutter for a few seconds.3.Add asafoetida, grated ginger, and slit green chilies. Sauté until fragrant, about 30 seconds. - saute · ~3 min
Sauté the grains.
Add the drained broken wheat and moong dal mixture to the cooker. Stir well and sauté for 2-3 minutes until the grains are lightly toasted and coated with ghee.
TIPToasting the grains in ghee enhances their nutty flavor. - pressure cook · ~15 min
Pressure cook the hurum.
1.Pour in 4 cups of water. Add turmeric powder and salt. Stir well.2.Close the pressure cooker lid and cook on medium heat.3.After the first whistle, reduce heat to low and cook for 10 minutes.4.Turn off the heat and let the pressure release naturally.TIPDo not skip the natural pressure release; it allows the grains to absorb all the moisture and become creamy. - mix · ~1 min
Mash and mix to desired consistency.
Open the lid once the pressure settles. Using a ladle, mash the hurum lightly to achieve a creamy, porridge-like consistency. If it feels too thick, mix in a splash of hot water.
TIPThe consistency should be soft and slightly runny, like a thick risotto. - garnish · ~1 min
Garnish and serve warm.
Spoon the hurum into bowls, drizzle with a little extra ghee if desired, and garnish generously with fresh coriander leaves. Serve immediately while piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dalia and moong dal for at least 15 minutes to ensure even cooking and a creamy texture.
- 2Toasting the grains in ghee until fragrant deepens their nutty flavor and prevents a raw taste.
- 3Always let the pressure release naturally; quick-release can make the grains unevenly cooked and watery.
- 4For a thinner, soup-like consistency, add an extra ½ cup of hot water after mashing.
- 5Finish with a final drizzle of ghee just before serving for a rich, aromatic boost.
- 6Store leftovers in the fridge for up to 3 days; reheat with a splash of water to restore creaminess.
Adapt it for your goals.
Vegan
Replace ghee with 2 tablespoons of coconut oil or a neutral vegetable oil in the tempering, and skip the final ghee drizzle. Ideal for a plant-based diet without losing the comforting texture.
high proteinHigh-protein
Add ¼ cup more split green gram (moong dal) for extra protein. The dal blends into the creamy base without altering the classic flavor, making it more satiating.
pumpkin spicePumpkin-spice
Stir in ½ cup pumpkin puree along with the water and a pinch of cinnamon or garam masala before pressure cooking. Adds subtle sweetness and autumn warmth to the dish.
tomato tangyTomato-tangy
Add 1 small chopped tomato along with the water for a slightly tangy, savory twist. The acidity brightens the mild flavors and pairs well with the ginger and green chilies.
Why this is on our healthy list.
Rich in Dietary Fiber
Both broken wheat and split green gram are excellent sources of fiber, which supports healthy digestion and helps maintain steady energy levels.
Good Source of Plant Protein
This dish combines grains and legumes, providing a complete protein profile that is especially beneficial for vegetarian and vegan diets.
Low in Fat with Heart-Healthy Ghee
Uses only a small amount of ghee (clarified butter), which is rich in healthy fats and fat-soluble vitamins, keeping the meal light but satisfying.
Naturally Gluten-Free Option
While cracked wheat traditionally contains gluten, you can make it gluten-free by substituting with certified gluten-free oats or millet, retaining the creamy texture.
Frequently asked questions
Yes, use a heavy-bottomed pot and cook covered on low heat, stirring occasionally, for about 30-40 minutes, adding extra water as needed until the grains are soft and creamy.
