Season: Winter
Serves 2-4
Time: Prep 10mins - Cooking 25mins
Porridge is a breakfast staple in many Australian households; it's perfect for cold winter mornings to set you up for a big day of work or training.
Instead of oats, this Southern Indian-inspired dish uses semolina flour. Instead of honey or jam, this recipe calls for fragrant spices and a subtle hit of vegetables, lentils, and nuts for added protein.
Feel free to use less butter or ghee if you are on a calorie-restricted diet. The same goes for salt. If trying to keep your sodium levels down, this dish will still taste delightful with no added salt.
Ingredients
1 cup semolina flour
4 tablespoons butter
1 red onion - finely diced
1/4 green capsicum - finely diced
3 cups water
8 curry leaves
2 teaspoons of French lentils
1/2 teaspoon cumin
1 teaspoon mustard seeds
2 teaspoons ginger - grated
1 teaspoon salt
Cashews or pistachios to serve
Method
In a large pan, dry roast semolina flour over medium heat, stirring regularly. Remove from heat when flour becomes aromatic but not browned, about 5 minutes, Cool.
In a saucepan, melt butter over medium-high heat. Add mustard seeds, lentils, curry leaves and cumin, cook until starting to brown, about 3 minutes.
Add red onion, capsicum, ginger. Cook until onion is translucent.
Pour in the water and salt, bring to boil.
Once boiling, reduce heat to low and slowly pour in semolina, whilst stirring constantly. When water is absorbed, cover pan and continue cooking for 2 minutes.
Serve in a bowl with some nuts on top.
Energy: 1,494 kJ per serve Protein: 8 g/serve
Carbohydrate: 30 g/serve
Vegetarian