Wholesome Vegetable And Lentil Porridge Recipe

About this recipe

A nourishing and hearty Jain-friendly porridge made with lentils, broken wheat, and a medley of fresh vegetables. Perfect for a comforting dinner.

Ingredients

• - Old India Coriander Leaves
• 1 Kg Natco Moong Dal Yellow 1 Kg
• - Cofresh Whole Green Chilli 350g
• 1 Kg Tomatoes 1kg
• 100 G Fresh Green Peas 100g
• 180G Natoora Organic Cornish Mixed Fine Beans
• 470 G Dabur Organic Ghee
• - Sunita Lemon Juice Organic
• - Forest Whole Foods Organic White Quinoa
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• 70G Natco Ground Cumin, 70G
• 400G Daucy Carrots Extra Fine 400G
• 250G Fresh Green Beans - 250G
• - Ktc Vegetable Oil
• - Tata Salt
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Rinse 1/2 cup moong dal thoroughly with water and set aside.
2. 2. Heat 2 tablespoons of cooking oil in a pressure cooker over medium heat. Add 1/2 cup quinoa, 1/2 teaspoon cumin seeds, and 1 chopped green chili. Sauté for about 2 minutes until the quinoa turns slightly translucent.
3. 3. Add the rinsed moong dal, 1 chopped tomato, 1/2 cup chopped carrots, 1/2 cup green peas, and 1/2 cup chopped French beans. Stir well to combine.
4. 4. Add 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 3 cups of water. Mix everything together.
5. 5. Close the pressure cooker and cook on medium heat for 3 whistles. Allow the cooker to cool completely before opening.
6. 6. Once cooled, add 2 cups of vegetable broth and a pinch of cumin to the cooked mixture. Stir well and bring it to a boil over medium heat. Simmer for 3-4 minutes.
7. 7. In a small pan, heat 2 tablespoons of ghee. Add 1/2 teaspoon cumin seeds and a pinch of cumin. Let the cumin seeds turn golden brown, then pour this tempering over the porridge.
8. 8. Turn off the heat, add 1 tablespoon of lemon juice. Mix well.
9. 9. Serve the porridge hot with an optional teaspoon of ghee on top.