Savoury Breakfast Porridge

April 23, 2016
5 Stars
Photo by The Minimalist Indian
Author Notes

Indians prefer savory breakfasts. Even Quaker Instant Oats had to come to terms with this truth when they started selling their products in India. Personally, I don't mind a sweet bowl of porridge, but eventually it starts to jade the palate. So I came up with this satisfying and quick porridge that will keeps me full for a good part of the day. No mid-morning crashes! In Germany, I get a multi-grain muesli without fruits which serves as a great ingredient for making savory porridge. But steel-cut oats are also good. —The Minimalist Indian

  • Serves 1-2
  • 1 cup steel-cut oats or whole grain muesli without fruits
  • 1 cup finely chopped mixed vegetables like carrots, bell-peppers, french beans, scallions
  • 1 handful fresh herbs like coriander and parsley
  • 1 handful raw peanuts or other nuts
  • 2 cups water
  • 1 teaspoon ghee
  • 1/2 teaspoon cumin seeds or mustard seeds
In This Recipe
  1. Heat the ghee in a saucepan. Add the seeds and peanuts and fry till the peanuts are nicely brown and the seeds are aromatic.
  2. Add the vegetables and saute for a couple of minutes.
  3. Add the water and the grains. Add salt to taste. Stir well and bring to a boil.
  4. Turn off the heat and stir in the herbs. Serve immediately.

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