If you want to take a break from regular oats porridge and try out a savory version I bet you will fell in love with it as I did. It is prepared with Oats and split mung dal and seasoned with pepper, cumin, grated ginger and dash of lemon juice.
It is hearty filling one pot meal for a weekend breakfast, lunch or quick light dinner .
Prep time: 5mins
1/4 cup Gluten free rolled oats or regular rolled oats
1/4 cup split mung dal
1/2 cup organic spinach roughly chopped
pinch of turmeric
1tsp whole pepper & Cumin crushed
salt to taste
1tsp fresh grated ginger
dash of lemon juice
1)Heat a pressure cooker on a medium heat and slightly roast Oats and mung dal for few minutes then add 1cup of water, spinach and cook for 2 whistles. set aside.
2)In a sauce heat ghee add all the seasoning (except lemon juice) and fry until golden brown.
3)Add the seasoning mixture to step(1) and mix well. Serve hot with sweet mango chutney and fork full of sauerkraut on the side(my personal preference) or eat as is with dash of lemon juice.
-If pressure cooker unavailable you can follow the same process on stove top.
-If using stove top method you may want to soak mung dal for 30 minutes it will speed up the cooking process.