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
- 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.
- Rich in protein and fiber from the beans.
- Contains vitamins and minerals from the vegetables and fenugreek leaves.
- Spices used in Tadka may aid in digestion.
- Low in calories, making it a healthy meal option.