Methi aka Fenugreek, is a bitter seed with many health benefits. It is used in Indian cooking as well especially in atchar masalas and delivers a distinctive flavour. It’s also added to rice being served with fish curry or Khuri. One would not think to use it as part of a sweet dish, but in my family we use it in porridge as well as a traditional sweetmeat called methi ladoo.

Methi Porridge is a lovely warming breakfast or perfect to break the fast at iftar. Along with another dish called Amloni, it is often served to those convalescing from illness. My son demanded I make more last night, so I decided to share this homely and basic recipe with you.

Methi Porridge

Ingredients:
4 Tbsp Semolina/Tasty Wheat
1 Tbsp Methi Powder
1/4 cup Sugar or more to taste
1/2 cup Coconut milk (optional)
1L Milk
50g Butter or Ghee

Method:
Melt butter in a pot on medium heat. Add the semolina and methi and toast for a few minutes till lightly browned and fragrant. Add the milk while stirring to prevent lumps. If you do get lumps just stir briskly with a whisk to break it up. Add the other ingredients and allow to come to a boil stirring occasionally to prevent sticking. Allow to simmer till it has thickened. This will also thicken on standing. Add milk if you prefer it thinner.