Ragi and moong porridge
Reviewed by Dr Namrata Bagaria, MBBS, MPH (Harvard)Last reviewed
Ragi porridge is a familiar breakfast and it is usually mostly carbohydrate. Adding a little moong dal changes what it does: you get the calcium of the ragi and enough protein to actually see you through to lunch.
It is also warm, soft and undemanding, which matters on mornings when appetite is poor or chewing is uncomfortable.
Ingredients
- 1/4 cup ragi (finger millet) flour
- 2 tbsp split yellow moong dal
- 2 cups water or milk, or a mixture
- A pinch of salt
To finish, savoury
- 1/2 tsp cumin
- A little chopped coriander
- Buttermilk or curd on the side
Or to finish, sweet
- 1 tsp jaggery or sugar
- A pinch of cardamom
- A few chopped almonds
Method
- 1
Dry roast the moong dal in a pan for two or three minutes until it smells nutty, then grind it coarsely. This can be done in advance and kept in a jar.
- 2
Mix the ragi flour and the ground dal with half a cup of cold water, whisking until completely smooth. Starting cold is what prevents lumps.
- 3
Bring the remaining water or milk to a simmer in a pan, then pour in the paste slowly, stirring the whole time.
- 4
Cook on low heat for eight to ten minutes, stirring often, until it thickens and loses any raw smell.
- 5
Finish savoury with cumin and coriander, or sweet with a little jaggery, cardamom and almonds.
Good to know
- Roasting and grinding a large batch of moong dal at once makes this a five-minute breakfast on the day.
- Milk rather than water adds more protein and calcium again.
- The savoury version raises blood sugar noticeably less than the sweet one, and is worth trying even if it sounds odd at first.
- A handful of chopped almonds or a spoon of ground flaxseed on top adds protein, fibre and healthy fat.