Savory Oats Porridge Topped with Manchurian Flavored sprouts

On a cold rainy morning, a bowl of steaming oats warms the entire body. In our home our  preference is for salty and spicy oats over a sweet bowl. I topped the bowl with a quick saute of moong sprouts and added some soya sauce and tomato sauce to give a sharp Indo Chinese flavor which is loved by one and all. All of us know how much we love our  'Gobi Manchurian' and every variations of it. Many of us have a cart back home which makes the brown and tasty concoction called Manchuria.

Sprouts are tasty, cooks very fast and healthy too. But we will not always like to have them plain. So I have quickly sauteed them and added the oomph factor. Here is a bowl that is pleasing, healthy and very easy to prepare too. Indo Chinese is not specific to a region now, but it is originally credited to the the streets of  Kolkotta.

Ingredients for 2 servings

Porridge :

1. Quaker oats - 3/4 cup
2. Salt - to taste
3. Pepper powder - 2 pinches

Topping:

1. Moong sprouts - 1/4 cup
2. Soya sauce - 1 tsp
3. Tomato sauce - 1 tsp
4. Chilli powder - 1 pinch
5. Sugar - 1 pinch 
6. Oil - 1 tsp

Method:

1. Heat 2 cups of water in the pan. Add oats after the water comes to a rolling boil. Cook oats on simmer for about 3-4 minutes. Once they are cooked, add salt and pepper powder.
2. While the porridge is cooking, heat a pan with oil.
3. Add the sprouts, soya sauce, tomato sauce, chilli powder and sugar. Cook on medium high for about 1-2 minutes. Check and add salt if required. The idea is to just cook the sprouts and not to turn them mushy. You can  add 1 tsp Manchurian mix available in the market instead of the sauces etc. Makes that much more easier.
4. Spoon the porridge into the bowl and top with the sprouts. Garnish with diced spring onion leaves and serve.

This is my entry for Quaker Oats Bring Your Tastiest Bowl of Oats Challenge.