Fenugreek Porridge
By Nmami Agarwal 15-May 2021 Reading Time: 3 Mins
For a Serving Size of Two:
Ingredients:
- 80 grams rolled oats (or any preferred grain like millet)
- 15 grams fenugreek seeds (soaked in water for 4-6 hours)
- 400 ml water or vegetable broth
- 2 teaspoons olive oil or ghee
- 100 grams finely chopped spinach
- 50 grams finely chopped onion
- 2 cloves garlic (minced)
- 1 teaspoon cumin seeds
- Salt to taste
- Black pepper to taste
- 2 tablespoons yogurt
- Fresh coriander leaves
Procedure:
- Drain and rinse the soaked fenugreek seeds. Set aside.
- In a saucepan, heat olive oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped spinach and sauté until wilted.
- Stir in the rolled oats and soaked fenugreek seeds, mixing well.
- Pour in the water or vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook for about 10-15 minutes, stirring occasionally, until the oats are cooked and the mixture thickens. Add salt and black pepper to taste.
- Divide the porridge into bowls. Top with yogurt and garnish with fresh coriander leaves if desired.
Nutritional Benefits:
Nutritional Information:
- Calories: 500 kcal
- Protein: 13.7 g
- Carbohydrates: 77.8 g
- Fat: 17.6 g