Vegeterian
Methi and Oats Porridge. A postnatal recipe for new mothers..
It was during this period that we both relied on simple, nutritious and wholesome meals that did our bodies a world of good. Of the many postnatal traditional recipes that hubby and me managed to collect from family this one is my favorite.
Why Oatmeal Postnatally?
Lactation specialists recommend new mothers eating a breakfast of whole oatmeal.
It is found to having a soothing or calming effect on many mothers, promoting relaxation and relief from depression, which in turn helps the mother’s body produce more milk. Oatmeal also contains minerals that help stimulate the hormone oxytocin, contributing to successful letdown during lactation. It is a good source of fibre which is good for one’s heart and gut, as it helps food transit smoothly and avoids constipation and piles which is very common after normal delivery.
The Methi/ Fenugreek leaves in this porridge is enriched with minerals like potassium, calcium, and iron, also increases the milk production in breastfeeding mothers (a well known galactalogue).
Lentils in the porridge is a good source of protein and fibre. I have used green lentils in this recipe, but any lentil like naked mung beans, butter beans, soya beans or chickpeas can also be used. If using raw mung beans see notes below*.
Sunflower or Olive oil: 1 tbsp
Ginger: 1 inch piece peeled and minced finely
Red chillies dry: 2 deseeded and slit
Curry leaves: 1 sprig
Dried kasoori methi leaves/ fenugreek leaves: 2 tbsps
Hing/Asoefitida: a pinch
Small can of cooked green lentils or any cooked lentil of your choice: 3/4 cup
Whole Rolled oats: 1 cup or
Instant Oats: 54 gms or 2 satchets (each satchet weighing 27 gms) .
Black pepper: 1/4 tsp powder
Salt and lemon juice to taste
Method:
1. In a vessel heat olive oil/ any oil. Add the chopped ginger, curry leaves and dry chillies and fry for a minute on medium heat, then add hing and the kasturi methi leaves and fry for another minute. To this add the rinsed ready cooked green lentils and fry for 2-3 minutes. Then add the hot water (2 and half cups of water for instant oats and 3 cups for rolled oats), add salt to taste. Cover and cook the lentils on low flame for 2-3 mins.
2. Then add the oats, stir to avoid lumps, then close and allow to cook for 3-5 mins on a low heat till done. Adjust the consistency of the porridge by adding hot water if you like it thinner, adjust salt accordingly, sprinkle pepper powder and squeeze over lemon juice.
You could add a few drops of ghee over the oats before serving, if desired.
