Mung Bean Porridge

Porridge always gives people the idea that you only have it when you are unwell and I definitely disagree with the point. I am a big fan of porridge. It is simple and easy to digest. Warming for the stomach too. It can be really fun trying to make the plain looking porridge looks and tastes delicious. This is my creation for this morning.


1/4 cup matta broken rice (Kerala red rice), soaked overnight

1/8 cup mung beans, soaked overnight

3 cloves garlic minced

1 inch ginger minced

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp tumeric powder

1/4 tsp black pepper grounded

Himalayan sea salt as required


1. Rinse the matta broken rice and mung beans. Place them in a sauce pan and add 2 cups of water.

2. In a wok, sauté the mustard seeds until it spluttered. Add in the cumin seeds and sauté for while. Add in the garlic and ginger, continue to stir so that it doesn’t get burnt.

3. Add the spices, black pepper and salt into the porridge.

4. Simmer the porridge until the rice and mung beans are soft on low heat.

If you like your porridge to be drier like the one I did, allow it to simmer for a longer period of time.