Savory Dahl-Style Steel Cut Oats
  • 2 tablespoons neutral coconut oil or ghee
  • 1 teaspoon coriander seeds - freshly ground
  • 1 teaspoon cumin seeds - freshly ground
  • 3-5 green cardamom pods - green shells removed, seeds freshly ground
  • 1 teaspoon turmeric powder
  • dash of cinnamon (optional)
  • freshly ground black pepper
  • half of the steel cut oat porridge base (from above)
  • 1 cup cooked mung beans
  • 1½ cups mung bean broth (reserved from cooking mung beans), or more if needed
  • about 4 packed cups spinach leaves
  1. Warm the oil/ghee in a medium saucepan over medium heat. Add all the spices and stir them around for about a minute, until fragrant.
  2. Add the oats, mung beans and mung bean broth, stir to mix. Bring to a boil, reduce the heat to a simmer and cook, covered, for about 10 minutes. Stir periodically to prevent any sticking. Add more broth if needed. Check for salt, adjust if needed. Remove from heat, add spinach and stir it in to wilt. Serve as is or sprinkled with sesame seeds or hemp hearts.
  3. Store porridge leftovers in an airtight container in the refrigerator. Reheat as much porridge as you need every morning by heating it up in a small saucepan with more broth or water, stirring, until warm and creamy.
Recipe by Golubka Kitchen at