After a month of slurping Asian-style porridge with various toppings, it was time to experiment with some Indian flavours into our recent favorite one-pot health meal. There is this particular green pea soup famous as ‘Nimona’ in Uttar Pradesh, little known to people outside the State. I came to know of it from my friends Nivedita and Ankur, whom share a lot of passion for reinventing traditional dishes and cooking them from scratch. Its also a dish which connects us to a common friend, Sangeeta Khanna, since her blog is where they had discovered the recipe. sangeeta’s blog grows on you not just for all the health info the recipes come with, but also for her quest for rediscovering the lesser known traditional recipes such as the Nimona.

For the porridge, I basically ‘almost’ made a nimona, and then added the millet to turn it into a porridge. I have toned down the flavours slightly to suit my bland tastes. So here goes:

Ingredients:

  • Fresh green peas – 1 cup
  • Coarsely ground millet- 1/2 cup, soaked for 1/2 hour
  • Ginger – 1 inch long
  • Green chilly – 1 no.
  • Cumin seeds – 1 tsp
  • Ghee – 2 tsp
  • Coarsely ground pepper – 2 tsp
  • Salt to taste
  • water as required
  • Boiled egg for garnish

Method:

  • Coarsely grind together fresh green peas, ginger and green chilly with a pinch of salt.
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  • Heat 1 tsp of ghee in a pan, add cumin seeds and wait till they splutter.
  • Add the green pea paste and stir fry on medium heat for about 5-7 mins.Image
  • Add the soaked millet and some water to achieve the desired consistency.
  • Season with salt and pepper.
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  • Simmer for 10 mins or until millet is cooked and mushy.
  • Serve warm topped with a tsp of ghee and hard boiled eggs.
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Green pea porridge

Here is the normal version of our regular porridge where we only pressure cook the soaked millet with some salt and a knob of ginger. Top it with eggs and greens. Drizzle a bit of sesame oil. Serve it with picked cucumber (picked with soy, ginger, sesame oil, sichuan pepper, sugar).

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Asian-style porridge
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