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Indian Porridge by Bea Kabiri


Not quite your conventional breakfast - soaked oats, cooked in broth and topped off with spices tempered in ghee. Start the day with something quick and nourishing!


Serves: 2 people

Time: 8 hours soaking overnight, 5 minutes cooking in the morning


Ingredients


* indicates optional ingredients

Soaking the oats

  • One cup rolled oats (or if you want to invest in a grain mill, crack or roll your own oats to make it extra fresh and nourishing!)

  • One cup warm water

  • 2 tablespoons lemon juice, raw apple cider vinegar, whey or sourdough starter

  • 1 tablespoon rye flour* (Rye is naturally high in phytase, an enzyme which breaks down the phytate in oats. For more information about soaking grains, see this article)

Cooking the oats​

Tempering the spices​

  • 2 tablespoons ghee

  • About 1 scant tablespoon whole spices of your choosing e.g. nigella, fennel and cumin seeds


Method

  1. Place the oats, water and acid of your choice into a bowl, mix will and cover. Leave to soak for about 7 hours, or overnight. This step unlocks the anti-nutrients in the oats and helps breaks down hard to digest compounds

  2. The next morning, put 2 tablespoons of ghee in a small saucepan, and heat up slowly, in preparation for the tempering at the end

  3. In a separate pot, bring one pouch of Organic Beef Broth to the boil

  4. Add in the soaked oats to the broth, stirring constantly. I like to use the back of a wooden spoon, to imitate the Scots who traditionally use a spurtle to stir their oats!

  5. Bring to a boil, add salt, keep stirring. Turn down the heat and cook, stirring, until soft and creamy. Add some boiled water until you get a consistency you like. Put the lid on the pot and leave the oats to steam for a minute, while preparing the tempered spices

  6. The ghee should be nice and hot by this point. Throw the whole spices into the hot ghee, and quickly pour over the porridge. Make sure you don't burn the spices!

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