Ingredients
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1 cup moong dal (split green gram), soaked overnight and drained
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1/2 cup arhar (toor) dal (split pigeon pea), soaked overnight and drained
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1 cup water
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1/2 teaspoon turmeric powder
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1/2 teaspoon cumin seeds
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1/2 teaspoon coriander seeds
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1/4 teaspoon fenugreek seeds
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1 tablespoon fresh ginger, grated
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1 onion, chopped
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2 cloves garlic, minced
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1 carrot, shredded
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1 zucchini, sliced into thin rounds
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1/2 yellow squash, sliced into thin half-moons
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1/4 red bell pepper, sliced
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1 can full-fat coconut milk (about 14 oz)
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Salt, to taste
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Fresh cilantro, chopped, for serving
Directions
Sub_title: A wholesome and hearty breakfast made with creamy coconut milk, lentils, and seasonal vegetables.
Description: This vegan and gluten-free porridge is perfect for those who love the comforting taste of South Indian food. It’s packed with protein, fiber, and nutrients from the lentils and vegetables, making it a great start to your day. Plus, it comes together quickly and easily!
Ingredients:
* 1 cup moong dal (split green gram), soaked overnight and drained
* 1/2 cup arhar (toor) dal (split pigeon pea), soaked overnight and drained
* 1 cup water
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon coriander seeds
* 1/4 teaspoon fenugreek seeds
* 1 tablespoon fresh ginger, grated
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 carrot, shredded
* 1 zucchini, sliced into thin rounds
* 1/2 yellow squash, sliced into thin half-moons
* 1/4 red bell pepper, sliced
* 1 can full-fat coconut milk (about 14 oz)
* Salt, to taste
* Fresh cilantro, chopped, for serving
Instructions:
1. Drain and rinse the soaked moong and arhar dal. In a blender, combine the drained dal, water, turmeric, cumin, coriander, and fenugreek seeds, and grind into a smooth paste using a few tablespoons of water as needed. Set aside.
2. Heat a large saucepan or Dutch oven over medium heat. Add the ghee, cumin seeds, mustard seeds, and curry leaves. Once the ghee melts and the spices begin to crackle, stir in the onions and saute until they are soft and translucent, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the carrots, zucchini, yellow squash, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender but still have a bit of crunch, about 10 minutes.
4. Add the ground dal mixture, salt, and enough water to cover all the ingredients. Bring the mixture to a simmer, reduce the heat to low, and let cook uncovered for 10-12 minutes, stirring occasionally. The porridge will thicken slightly as it cooks.
5. Remove the pot from the heat and let the porridge cool slightly. Pour the contents into a high-speed blender and puree until completely smooth. Return the porridge to the saucepan and keep warm.
6. Serve the porridge hot, garnished with fresh cilantro and a drizzle of coconut milk if desired. Enjoy!
Note: You may adjust the consistency of the porridge by adding more or less water during the cooking process. If you prefer a thicker porridge, use only 1 cup of water instead.
Steps
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1
Done
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Drain and rinse the soaked moong and arhar dal. In a blender, combine the drained dal, water, turmeric, cumin, coriander, and fenugreek seeds, and grind into a smooth paste using a few tablespoons of water as needed. Set aside. |
|
2
Done
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Heat a large saucepan or Dutch oven over medium heat. Add the ghee, cumin seeds, mustard seeds, and curry leaves. Once the ghee melts and the spices begin to crackle, stir in the onions and saute until they are soft and translucent, about 5 minutes. |
|
3
Done
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Add the garlic and cook for another minute. Stir in the carrots, zucchini, yellow squash, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender but still have a bit of crunch, about 10 minutes. |
|
4
Done
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Add the ground dal mixture, salt, and enough water to cover all the ingredients. Bring the mixture to a simmer, reduce the heat to low, and let cook uncovered for 10-12 minutes, stirring occasionally. The porridge will thicken slightly as it cooks. |
|
5
Done
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Remove the pot from the heat and let the porridge cool slightly. Pour the contents into a high-speed blender and puree until completely smooth. Return the porridge to the saucepan and keep warm. |
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6
Done
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Serve the porridge hot, garnished with fresh cilantro and a drizzle of coconut milk if desired. Enjoy! |
