How to Make Delicious Fenugreek Bean Porridge: A Step-by-Step Guide

Q: Can I use any type of beans for this recipe?
A: The recipe specifically calls for yellow split peas or green gram, but you can experiment with different types of beans according to your preference.

Q: Is it necessary to use a pressure cooker in this recipe?
A: Yes, the recipe requires cooking the beans in a pressure cooker for 10 minutes. This method ensures the beans are cooked thoroughly.

Q: Can I make Tadka in a microwave?
A: Yes, you can make the Tadka (spice-infused oil) in a microwave by heating the ingredients in a small ceramic bowl for 1 minute 30 seconds, adding chili powder, and then microwaving for an additional 30-45 seconds.

Fenugreek Bean Porridge

Notes

Ingredients:

Yellow Split Peas/Green Gram - 1/2 cup
Onion (chopped) - 1/3
Tomato (chopped) - 1/3
Carrot/Cauliflower - 1/2
Green Chilies - 2
Tamarind Paste - 1/4 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Fenugreek Seeds - 4-5
Dry Red Chilies - 1-2
Curry Leaves - 4-5
Cumin - 1/4 tsp
Mustard Seeds - 1/4 tsp
Chili Powder - 1/2 tsp
Vegetable Oil - 1-2 tbsp

Instructions:

Wash the beans thoroughly.
Add 1 cup of water, chopped onions, tomatoes, slit green chilies, vegetables, tamarind paste, turmeric powder, and salt to the beans. Pressure cook for 10 minutes and let the pressure release naturally.
Prepare the Tadka (spiced oil) by heating fenugreek seeds, curry leaves, cumin, and mustard seeds in 1-2 tablespoons of oil. Use a small pot over the stove or a small ceramic bowl in the microwave (heat for 1 minute 30 seconds, then add chili powder and microwave for another 30-45 seconds).
Clean and prepare the fenugreek leaves.
Open the pressure cooker, stir the beans well, bring to a boil, add the Tadka, and adjust salt if needed.
Add the fenugreek leaves last.
Cook until the leaves are just done.
Serve hot and enjoy the aroma.