INGREDIENTS

1/4 cup split moong  dal  (green moong dal )
1/4 cup split chickpeas  dal  (Chana dal)
1/4 cup whole bajra (millet)
1/4 cup rice
2 green chili ( optional)
1 inch piece ginger, shredded
1/4 cup coriander leaves, finely chopped
1 cup  spinach, washed and finely chopped (you can use broccoli instead )
1/4 teaspoon ajwain seed
1 teaspoon cumin seed
1/4 teaspoon turmeric powder
2 cloves garlic (optional)
salt to taste

FOR TEMPERING:
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 red dried chili pepper
1 tablespoon oil ( for tempered)
pinch of turmeric powder
pinch of red chili powder

See a picture of the grains below

METHOD

1: Grind all grains in a coffee grinder or blender. Bajra, split moong dal, split chickpeas dal and rice,. After grinding, put all in a large pot  and first, wash the grains. Add 3 cups of water and mix. Place pot on medium heat, add salt to taste and keep stirring until it thickens.

2: Add ajwain, cumin, green chili, turmeric powder and spinach (garlic optional). Keep stirring and it will thicken.  As it thickens,  add 1 cup water and reduce the heat to low and keep stirring. This will take about 10 to 15 minutes. The grains will soften and you will get a porridge constistency.  If it is too thick, add 1/2 cup water and mix well.  At the end, add coriander leaves and let cook 1 more minute.

3: Remove from heat and cover. Tempering is optional and see below for instructions.

HOW  TO TEMPER:

1: Add 1 tablespoon of oil in a small pan on low heat. As oil heats up, add mustard seeds and cumin seeds, As they crackle, turn off the stove and add 1 dried red chili pepper and let sizzle for two seconds ( oil is hot ) and then add turmeric powder and red chili powder.  Pour over your porridge and garnish with coriander leaves.  Serve hot.

A delicious and light meal for any time of the day.

NOTE:  ALLERGY FRIENDLY, VEGAN, GLUTEN FREE, DAIRY FREE, NUT FREE.