Whole Wheat Sourdough

CrustWorthy Recommends: Whole Wheat Sourdough Bread Upma
Serves 2:
Ingredients:
- 4 slices of CrustWorthy Whole Wheat Sourdough bread, chopped into cubes
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/4 cup green peas
- 1/4 cup carrots, finely chopped
- 1/4 cup bell peppers, finely chopped
- 1/4 cup roasted peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
- 2 tablespoons oil
- Lemon wedges, for serving (optional)
Instructions:
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter and add asafoetida (hing) and chopped green chili. Sauté for a few seconds.
- Add chopped onion and grated ginger. Sauté until onions turn translucent. Followed by chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder and salt. Mix well.
- Add chopped carrots, bell peppers, and green peas. Cook for 3-4 minutes until the vegetables are partially cooked.
- Add the chopped whole wheat sourdough bread cubes and roasted peanuts. Mix well until the bread cubes are coated with the masala.
- Cover and cook for 3-4 minutes, stirring occasionally, until the bread absorbs the flavors and becomes soft.
- Garnish with coriander and serve hot.