This High Protein Indian Breakfast Bowl Is Just As Satisfying As Oats

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Upma is generally fluffy and made with lots of spices and veggies which gives it a savory kick, and isas satisfying as a usual bowl of oats or a scrambled egg with veggies. Also, the dal (lentils) and cashews are an added protein to the dish.

Note: If you don’t have time to buy dal, you can substitute green peas and diced carrots.

Serves: 6

2 cups of water

2 Tbsp. cooking oil

2 Tbsp. of chana dal (or diced carrots)

2 Tbsp. skinned urad dal (or green peas)

1 tsp. cumin

1 tsp. mustard seeds

½ tsp. of fresh ginger and garlic, minced into a paste

½ cup chopped onion

8-10 fresh or frozen curry leaves (optional)

1 cup Cream of Wheat

½ tsp. salt (or to taste)

½ tsp. turmeric

1 tsp. lemon juice

½ cup cashews

¼ cup cilantro, roughly chopped

1 Tbsp. butter (optional)

1. In a pot, bring water to a boil.

2. In a separate pot, heat oil over medium heat. Add chana dal (or diced carrots) and sauté until it turns golden brown, 2-3 minutes. Stir in urad dal (or green peas), then add cumin, mustard, garlic paste, onion, and curry leaves (if using). Mix well. After a few minutes, when the mixture begins to sputter, mix in sooji, salt, and turmeric, and lower heat to medium-low.

3. Add boiling water slowly to Cream of wheat mixture, stir, and cover on low heat. Add lemon juice, cashews, cilantro, and butter if using. Fluff Cream of Wheat with a fork and serve.

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