Raw Yellow Lentil (moong) Porridge for Breakfast

This recipe is a Bengali recipe called as Dal makha (should not be confused with Dal Makhani which is a Punjabi dish). It is mostly made during festivals where people fast till they do the pooja. This recipe is quite nutritious with proteins from lentil and Iron from the banana and lots of dry fruits. I have added some of the fruits of the season for added flavor.

Reason of putting it here: I love the flavor of this recipe. Smells like Bengali festival. Best had on a cloudy morning.

Raw yellow moong beans.

Grated coconut or coconut milk powder if you don't like the roughness of coconut in your mouth.

Banana

Ripe mango (optional)

Cashew

Resins

Sugar as per taste

Mint for garnish (optional) (advised by my mother as a remedy, if the raw moong gives a tummy trouble)

Soak the lentil (moong) in clear water overnight.

Grate the coconut if you are using whole one.

Dice the mango.

Crush the cashews.

Soak the resins in water for half hour.

Chop and crush (don't mash) the banana and put it in.

Wash the soaked lentil (moong) with water till no cloudy water can be seen.

Drain and put in a large utensil.

Put sugar as per taste and a little more. (I used 4 teaspoons of it)

Now start mixing the banana with the lentil.

Throw in the diced mangoes, crushed cashews and resins.

Mix well.

Almost done! You can start eating it right now or move on to the next step to be a little more classy.

Scoop out the porridge in small bowls.

Garnish with mango dices, grated coconut, more cashews and more resins.

Decorate with the mint leaves for added color.

Optional: While mixing add a pinch of edible camphor for the festival flavor. I did not use it as I did not had access to it.

Enjoy your filling breakfast. Best served cold.