Hyderabadi Veggie Lentil Dum Porridge Recipe

About this recipe

Hyderabadi Veggie Lentil Dum Porridge is a hearty and flavorful breakfast dish that's perfect for an active lifestyle. This recipe combines protein-rich lentils, aromatic spices, and wholesome vegetables to create a comforting porridge with a balanced medium spice level. The slow-cooked dum process infuses the flavors deeply, making it a satisfying and nutritious meal. Ideal for fitness enthusiasts, it is high in fiber and packed with plant-based protein, ensuring you stay fueled throughout your day. Serve it warm with a touch of yogurt or a squeeze of lemon for an authentic touch.

Ingredients

• 1 kg Yellow Moong Dal
• 1 kg Basmati Rice
• 500 g Onion
• 250 g Carrot
• 250 g Spinach
• - Chilli Green 100 G
• 200G Adrak Lasun Paste (200g)
• 200 ml Cow Ghee
• 100 g Salt
• 100 g Lemon
• 250 g French Beans
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 250 G Masur Dal
• 100 g Red Chili Powder
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal, masoor dal, and basmati rice thoroughly until the water runs clear, then soak them together for 20 minutes.
2. 2. Heat ghee or oil in a large pot over medium heat and add the cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add the chopped onion and sauté until golden brown, then stir in the ginger-garlic paste and cook for another minute until fragrant.
4. 4. Add the tomato, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick masala base.
5. 5. Mix in the diced carrots and green beans, cooking for 2-3 minutes, then add the soaked lentils and rice. Stir well to coat them with the masala.
6. 6. Pour enough water to cover the mixture by about an inch, bring it to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7. 7. Cook on low heat for 25-30 minutes, stirring occasionally, until the lentils, rice, and vegetables are fully cooked and the mixture reaches a thick porridge-like consistency.
8. 8. Stir in the chopped spinach and garam masala, cooking for another 5 minutes until the spinach is wilted and well incorporated.
9. 9. Garnish with freshly chopped coriander leaves and serve hot with lemon wedges on the side for an extra burst of flavor.