Spiced Urid Dal Breakfast Porridge
Say hello to this comforting Spiced Urid Dal Porridge—a nourishing, protein-packed way to start your day!
Urid dal (or black gram) is a tiny powerhouse of nutrition. Naturally high in plant-based protein and fibre, it helps keep blood sugar levels steady and energy sustained throughout the morning. It’s also great for digestion and gut health—thanks to its fibre content—and has long been celebrated in Ayurvedic cooking for its grounding, strengthening qualities.
This simple recipe uses soaked urid dal, simmered gently with creamy coconut, warming spices like cinnamon, cardamom, and ginger, and a hint of natural sweetness from coconut sugar. The result? A beautifully spiced, creamy bowl that’s hearty and satisfying.
Top it off with probiotic-rich kefir, juicy pomegranate seeds, and crunchy chopped nuts for extra goodness (hello, healthy fats, antioxidants, and gut love!).
INGREDIENTS
Serves 4
1 cup urid dal (whole black gram), soaked for 24 hours
1 can coconut cream
1 tbsp fresh ginger, grated
1 tsp ground cinnamon
1/4 tsp ground cardamom
3 cups water
2 tbsp coconut sugar (or sweetener of choice)
Milk of choice, as needed (to loosen the consistency when serving)
Pinch of salt
Toppings:
A spoonful of kefir (dairy or non-dairy for probiotics)
Pomegranate seeds
Chopped nuts (walnuts, pistachios, almonds—all great options!)
METHOD
After soaking the urid dal for 24 hours, drain and rinse well.
Place the soaked dal in a large saucepan with 3 cups of water. Bring to a boil.
Add the coconut cream, grated ginger, cinnamon, cardamom, and coconut sugar. Stir well.
Reduce the heat to low and simmer gently for 45 minutes to 1 hour, until the dal is soft but still holds its shape. Stir occasionally and add extra water or milk if needed to prevent it from drying out.
When ready to serve, adjust the consistency with a little milk of your choice to make it creamy and porridge-like.
Spoon into bowls and top with kefir, pomegranate seeds, and chopped nuts for extra texture and nutrition.
