Black Urad Dal Porridge (Sathu Maavu Style)
Black urad dal porridge is a nutritious, energy-rich food made by cooking roasted dal powder with water and sweeteners like jaggery. For a fruitier version, the cooked porridge can be blended with dates and banana for added taste and nutrition.
Ingredients
- 1 cup (200g) Black urad dal (whole, with skin)
- 1 cup (120) g Sprouted Ragi flour
- ¼ cup (50g) Red rice
- 15 Almonds optional, for protein and healthy fat
- 10 Cardamom pods for flavour
- 1 tsp Dry ginger powder optional
- 2 tbsp or as needed Palm sugar or jaggery – optional add during porridge preparation, not in powder
- Salt to taste
- 500 ml Water
Instructions
- Dry roast each ingredient separately.
- Black urad dal: Roast on medium heat until it smells nutty.
- Rice (if using): Roast until slightly golden.
- Almonds: Lightly toast until aromatic.
- Cardamom: Slightly warm to release oils.
- Roast sprouted ragi flour and let it cool.
- Cool everything completely.
- Grind all the roasted ingredients together into a fine powder using a high-powered mixer or mill.
- Sieve the powder to remove coarse bits. Regrind leftover coarse powder if needed. However, this step is optional.
- Store in an airtight container in a cool, dry place. Shelf life: about 1 month.
To Prepare Porridge:
Method 1
- Take 2 tablespoons of the prepared powder.
- Add a little water and mix using a whisk to avoid lumps.
- Mix in 250 ml of water without lumps.
- Add a pinch of salt and mix.
- Cook on medium heat for 5–7 minutes until slightly thickened.
- Add jaggery or palm sugar to taste.
- Optionally, add ghee for richness.
Method 2 (With Fruits and Dates)
- Repeat the same steps as Method 1.
- Let the porridge cool slightly.
- Grind it with 5–6 dates and one ripe banana until smooth.
- Serve immediately.