Ingredients

• ½ lb. broken wheat
• 1 onion chopped
• 2 large tomatoes chopped
• 1 cup vegetables (chopped mushrooms, beans, carrots, bean sprouts finely diced except bean sprouts)
For the tempering:
• 2-3 tsp. vegetable oil
• ½ mustard seeds
• 1 sprig fresh curry leaves
• ½ tsp. cumin seeds
Spices:
• ½ tsp. garam masala powder (buy at any Indian store)
• ½ tsp. cayenne (optional)
• ¼ tsp. turmeric powder
• Salt to taste
• Chopped cilantro leaves for garnishing

Directions

1. Heat 2-3 tsp. oil in a non-stick pan or skillet and add mustard seeds. Let them sputter. Add cumin seeds and curry leaves. Cook for 1 minute. Now add the onions, and let them cook for 3-4 minutes till they are transparent and slightly golden. Add the tomatoes now, and cook till the tomatoes are slightly squishy. You could add salt to expedite the process. Now, add the vegetables and fry for a minute. Mushrooms can be reserved to be added towards the end of the cooking or else they will be overcooked.
2. Add water to this. The quantity of water is double the qunatity of the broken wheat used. You could use cups to measure the same. Cover the pan till the water comes to a boil. Now add the broken wheat to the water along with turmeric powder, garam masala, and cayenne if you like a little heat. Ten minutes into the cooking and diced mushrooms can be added. Place the lid and cook on low heat for another 10 minutes or till the broken wheat are cooked and look fluffy. The water must be almost completely absorbed by the broken wheat. Taste and adjust seasoning.
3. Garnish with fresh cilantro leaves and serve hot. Your porridge is ready to serve.
4. Hope you enjoy this recipe.