Upma is a staple breakfast in India. The reason this breakfast is so loved is because it doesn’t need soaking, fermentation process and that it can be made with any leftover items. Add your choice of veggies and a power packed breakfast is ready. Usually when a packet of bread is bought there is always leftover. Use those leftover slices to make this quick, healthy and delicious Sprouts Bread Upma. This is also a perfect tiffin recipe. Now that the kids schools are about to re-open keep your tiffin recipes ready.
I have added cooked green gram or moong dal to add to the protein quotient. Do try it and let me know if it is a hit in your dining table.
Leftover bread slices – 4
Ghee – 2 tblspn
Mustard Seeds – ¼ tsp
Turmeric Powder – ¼ tsp
Red chilli Powder – ½ tsp
Tomato – 1 big ripe
Tomato ketchup – 2 tblspn
Cooked moong dal – 2 tblspn
Chopped Coriander leaves – 2 tblspn
Onion – 1 medium
Oil – 2 tblspn
Curry leaves – 1 stem
Salt to taste
- Take leftover bread slices.
- In a pan toast the bread slices with ghee.
- Then cube the bread slices.
- In a kadai, heat oil.
- Once oil is hot splutter mustard seeds.
- Add chopped onion and saute till translucent.
- Drop in curry leaves.
- Put in chopped tomato.
- Cover and cook till the tomatoes have wilted or turned soft.
- Now mix in turmeric and chilly powder.
- Stir in ketchup.
- Add the cooked moong dal.
- Season with salt.
- Now mix in cubed bread pieces.
- Cover and cook for another minute. Let the water evaporate.
- Garnish with chopped coriander leaves. Your Sprouts Bread upma is ready.
- Use butter to toast the bread if desired.
- You also skip toasting the bread but toasting it gives it a crunch and added flavour.
- You can add sprouted moong as it is too without cooking for bring up the health quotient.
- Be careful about salt since bread and ketchup already contains salt.