"A simple immune boosting sourdough recipe that's filling and delicious."
Repurposed Sourdough Bread Upma
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 5 slices of sourdough Bread
- 1/2 chopped fresh Yellow Onion
- 1 chopped yellow pepper Yellow Pepper
- 8 oz Broccoli
- 1 teasopon cumin seeds Seeds
- 1 teaspoon mustard Seeds
- 2 tablepoons unsalted Peanuts
- 1 tablespook chana Dal
- 10 fresh Curry Leaves
- 2 teaspoon Turmeric Powder
- 1/4 cup Water
- 1 Salt To Taste
- 1 tablespoon canola Oil
- 1 tablespook cilantro Optional
Method
Step 1
Take your dried and stale sourdough bread and scrape off any white bits. Quickly run each slice under water.
Step 2
Slice the sourdough bread into 2 inch cubes and set aside.
Step 3
Heat a pan and add the oil. Next add the cumin, mustard, chana dal, peanuts and curry leaves. Sautee for 3-4 mins making sure the cumin doesn't get burnt and the peanuts turn slightly golden.
Step 4
Next add in the chopped onion and cook for 1 mins.
Step 5
Add the roughly chopped broccoli and cook for another 2 mins.
Step 6
Add the yellow peppers and sauté for 30 secs. You do not want to over cook the peppers as they add a nice sweet crunch to the upma.
Step 7
Next add the turmeric, chili powder & salt and mix well.
Step 8
Next add the chopped bread pieces to the pan. Give it a stir starting from bottom to the top. And repeat in a circular clock-wise direction about 3-4 mins. This will help the bread soak up the flavors from the base.
Step 9
Next add the water slowly few tablespoons at a time and keep mixing until the bread doesn't taste dry and it has soaked up all the flavors of turmeric and onions base. Another 2-3 mins.
Step 10
Turn off the heat and top it with cilantro. This recipe does not require any citrus as the sourdough itself gives it a nice sour flavor.
Step 11
I hope you enjoyed this recipe and give it a try!