Masala Oats With Moong Dal

Name: Masala Oats With Moong Dal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup oats (rolled oats); 0.25 cup moong dal (yellow split moong dal, washed); 1 tbsp ghee; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 6 pcs curry leaves; 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 2.5 cup water; 1 tbsp lemon juice; 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.5/5(72)

TASTE SCORE

8/10

A quick, savory one-pot meal that transforms humble oats and split yellow moong dal into a comforting, lightly spiced porridge. Ghee-tempered cumin, ginger, and fresh green chili add warmth, while turmeric brings that familiar golden hue. It's a complete, protein-packed dish ready in under 25 minutes.

PREP

COOK

15m

SERVES

1 KATORI

284 cal

SERVINGS

METHOD · 6 STEPS

prep
Wash the moong dal and prep the vegetables.
Wash the moong dal in 2-3 changes of water. Finely chop the onion, tomato, and ginger. Slit the green chillies lengthwise and keep aside.
pressure cook · ~10 min
Pressure cook the moong dal.
Add the washed moong dal to a pressure cooker with 1.5 cups of water and a pinch of turmeric. Close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally, then set the cooked dal aside.
TIPAvoid over-cooking the dal into a paste; a soft yet grainy texture works best.
saute · ~5 min
Prepare the aromatic tempering.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and mustard seeds; let them crackle for 30 seconds.
3.Toss in curry leaves, chopped ginger, and green chillies; sauté until fragrant (1 minute).
4.Add chopped onions and cook until soft and translucent (3-4 minutes).
TIPStir continuously after adding mustard seeds to prevent them from burning.
saute · ~4 min
Cook the tomatoes with turmeric.
1.Add the chopped tomatoes, remaining turmeric powder, and salt to the pan.
2.Cook until the tomatoes soften and begin to break down (3-4 minutes).
3.Stir in the rolled oats and roast for 1 minute, coating them well in the masala.
TIPRoasting the oats briefly improves texture and prevents clumping later.
simmer · ~6 min
Combine dal, oats, and water to cook.
1.Pour the cooked moong dal into the pan with the roasted oats.
2.Add 1 cup of water and stir well to combine everything evenly.
3.Turn the heat to low, cover the pan, and simmer for 5-6 minutes until the oats are cooked and the mixture thickens to a creamy consistency.
TIPStir gently once or twice while simmering to prevent the oats from sticking to the bottom.
garnish
Finish with lemon juice and fresh coriander.
Turn off the heat. Drizzle fresh lemon juice over the dal and garnish generously with chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use rolled oats, not instant, to avoid a mushy texture and retain a satisfying bite.
2
Cook the moong dal until just soft but still grainy; overcooking turns it into a paste.
3
Toast the oats for 1 minute in the masala to enhance their nutty flavor and prevent clumping.
4
Add lemon juice off the heat for a fresh, bright finish without dulling the spices.
5
For a thicker porridge, simmer uncovered for an extra minute; for a looser consistency, add 2–3 tbsp more water.
6
Make ahead: Prep the cooked dal and chop veggies the night before for a speedier morning meal.

RECIPE VARIATIONS