Savoury Breakfast Porridge

By The Minimalist Indian
April 23, 2016
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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
  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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