Mung Bean Sprouts And Spinach Conjee (Porridge) | Indian Breakfast Recipes

Mung Bean Sprouts Conjee Recipe |
A very simple yet filling breakfast recipe that will not make you feel bloated after eating and a quick alternative to your regular and boring Oats Porridge. This conjee (porridge) recipe is very heavily adapted from the regular conjee that my Grandma used to make on regular days and on the days she used to fast (vrat). As this is a no onion, no garlic, zero oil recipe, it is very apt for people who are fasting, elderly people who wish to avoid the 3 ingredients and good for babies who are being introduced to solid food and for kids alike. I have used sprouts in this recipe for its nutritional value and in case if you are wondering how to make sprouts at home, its very easy and simple.

Mung Bean sprouts Conjee
As I had earlier mentioned in the Dry fruits Milkshake post, this conjee was especially made for the sake of my MIL who needed the protein and Iron in her diet. The addition of sprouts and broken wheat provides the protein and the drumstick leaves is very rich in Iron content plus it takes just 10 minutes to prepare this dish. As this conjee does not have oil, its a nil fat recipe as well.

Mungbean sprouts conjee

Mung Beans Sprouts & Spinach Conjee

Prep time: 5 mins  |  Cook time: 10 mins  |  Makes: 2 soup bowls
Cuisine: South Indian  |  Category: Breakfast


  • Mung beans Sprouts – 1/2 cup
  • Broken wheat (Godumai Rava / Dalia) – 4 tbsp
  • Drumstick leaves (Murungai keerai) – 1 handful
  • Garlic pods – 3 (optional)
  • Water – 2 cups
  • Salt – to taste


  1. If using garlic pods, just crush them with the flat side of a ladle or knife to release its flavor.
  2. Place everything in a pressure cooker and cook for 2 whistles over medium flame.
  3. After the pressure is released, open the lid, mix well and serve piping hot in individual bowls.
Mungbean sprouts porridge


  1. You can also do this in a open vessel instead of using a pressure cooker but cooking in pressure cooker prevents loss of nutrients.
  2. If you do not want it to be bland, you can add a tsp of green chilli and ginger paste.
  3. Instead of using sprouts, you can use the mung beans (either whole or broken) itself.
  4. If you want the conjee to be gluten free, replace broken wheat with broken rice.
  5. You can use spinach instead of drumstick leaves. If using other variety of spinach like Palak or Amaranth leaves, make sure that you chop them and sauté in 1/4 tsp of oil before adding to the cooker.
  6. If you wish the conjee to be little more diluted after cooking it, add hot water to dilute it and not cold water as it will make the conjee taste bland.
This is off to Palooza in a Pan where we are cooking Legumes this month.
Previous Post Next Post