Urad dal Porridge. Urad Dal Porridge - Healthy porridge recipe with urad dal. Nutritious porridge for babies and kids helps in healthy weight Instead of white urad dal, black urad dal can be used to make this porridge. Urad dal porridge or ulundu kanji is very delicious, easy to prepare and keeps you full for a longer time, hence helps in weight loss also.
Spread it on a kitchen towel and dry under a fan or in sun.
A little quantity of urad dal is enough to prepare for the whole family.
A glass of kanji is fulfilling and makes a light breakfast.
You can have Urad dal Porridge using 8 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Urad dal Porridge
- You need 1 of . Urad dal - 2 tbsp.
- It's 2 of . Rice - 2 tbsp.
- It's 3 of . Moong dal - 1 tsp.
- You need 4 of . Fenugreek - 1/8 tsp.
- It's 5 of . Garlic - 3 clove.
- Prepare 6 of . Cumin - 1/2 tsp.
- It's 7 of . Salt - as needed.
- Prepare 8 of . Water - 1.5 cups.
Urad Dal Porridge can be best served during. Urad dal is also called as brain boosting food as its high in essential fatty acids. Here I'm making a simple traditional weaning food for babies using this Urad dal or Split Black Lentil Porridge Mix. Giving urad Dal porridge to young girls in teenagers helps in a great way to build strong hip bones.
Urad dal Porridge instructions
- 1. Prepare all the ingredients. 2. Wash rice, urad dal, moongdal nicely soak for 15 minutes. 3. Now put all the ingredients in pressure cooker with water. The water should be more than 3 times of the dry ingredients. Add salt. 4. Cook upto 5 whistles. Once done let to cool a bit and mash it to porridge consistency. 5. Serve hot with pickle or any thuvayal..
The jaggery used in this porridge also provides a good amount of iron content. Urad, Urad Dal Chilka (split urad with skin), and Urad Dal (split urad without skin). Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. Urid dal, also known as urad dal or Ulutham Paruppu, are black lentils that have been split and skinned. A common and popular legume in South Asia, they are used for making dal, poppadums.
