Wheat Porridge – Indian Style

I came across an interesting site today. According to its sources, lemons contain more sugar than strawberries and in France people eat more than 500,000,000 snails a year. Interesting huh?

Indu cooked breakfast today. She used wheat porridge seasoned with typical Indian spices. I’m sure it must be pretty common in many north Indian homes – in our dysfunctional household however, it was a big hit.

Wheat Porridge Indian Breakfast
  • 2 cups cracked wheat porridge
  • 1/2 cup chopped onions
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh coriander
  • 1 tsp turmeric powder [haldi]
  • Salt and chilli to taste

Method:

  1. Cook the porridge in the pressure cooker for about 10 minutes with an equal amount of water. We use a Hawkins Futura, so that takes a little less time. You’ll need to adjust for your cooker accordingly.
  2. Saute the onions, till they are soft and edges just beginning to turn golden – add turmeric and salt. Mix.
  3. Add the tomatoes and coriander.
  4. Stir in the porridge.
  5. Adjust seasoning.
  6. Serve with a dollop of butter :D

Note: You could use stock [chicken/vegetable] instead of water when cooking. Add a few chopped green chillies with the onions if you would like it hot.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.