Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, quinoa and broken wheat porridge. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Quinoa and Broken Wheat porridge is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Quinoa and Broken Wheat porridge is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have quinoa and broken wheat porridge using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa and Broken Wheat porridge:
- Get 1/2 bowl broken wheat
- Make ready 1/2 bowl quinoa
- Make ready 6 spoons red lentils (masoor dal)
- Take 6 spoons split moong dal
- Get 4 spoon peas
- Take 4 spoon sweet corn
- Make ready 2 chopped tomatoes
- Make ready 1/2 chopped capsicum
- Take 1 and 1/2 spoon red chilli powder
- Get 1 spoon coriander powder
- Prepare 1/2 spoon turmeric powder
- Get as per taste Salt
- Get 5-6 curry leaves
- Prepare For tempering:
- Get 1 spoon olive oil/ghee
- Prepare 1/2 spoon mustard seeds
- Make ready 1/2 spoon cumin seeds
- Get 2 laung/ cloves
- Prepare 1/2 inch cinnamon (dalchini)
- Take 1/2 tspn asafoetida
- Get 2 and 1/2 bowl water
They can be free of gluten, dairy, eggs, and suitable virtually any other sensitivity you might have. When fully cooked, the porridge should have a consistency somewhere between oatmeal and cream of wheat. Remove from heat and stir in the vanilla extract. Sprinkle on additional brown sugar, chopped nuts, and/or warm milk to taste.
Instructions to make Quinoa and Broken Wheat porridge:
- Wash properly quinoa, broken wheat, masoor dal, split moong dal..
- In pressure cooker add washed quinoa, broken wheat, masoor dal, split moong dal and veggies as chopped tomatoes, chopped capsicum, peas, sweet corn, curry leaves..with 2 and 1/2 bowl water.
- Then add all spices salt as per taste, red chilli powder, coriander powder and turmeric powder..
- Then add tempering, in tempering bowl add one spoon of olive oil/ghee let it heat, then add mustard seeds let it splutter then add cumin seeds, clove, cinnamon and asafoetida..then put tempering in porridge mix.
- Then mix all the things..put pressure pressure cooker on low flame and let it cook for 3 wistles..
- Serve it hot with curd or raita.. tip: you add veggies of your choice..
Add one and half cup water cover with lid and leave it aside. Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one). Cracked Freekeh: One of my favourites for porridge, has a firm and slightly chewy texture and a distinct nutty and earthy flavour, prebiotic, great source of protein, iron, calcium and zinc. Amaranth (Gluten-Free): A very fine grain that results in a creamy consistency much like grits or cream of wheat.
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