Spiced Ayurvedic Porridge

This is borrowed and slightly altered from Amadea Morningstar's "The Ayurvedic Cookbook". It is a satisfyingly flavoured breakfast dish which is also excellent to give a patient with a bad cold and no appetite for heavy foods as a supper.

Enough for 2

⅔ cup dry oat flakes, regular or instant
¼ tsp salt
¼ cup raisins (optional)
the seeds from 1 cardamom pod
¼ tsp cinnamon
⅛ tsp powdered ginger
2 cups water

1. Combine all the ingredients but the water in a small saucepan. After mixing briefly, add the water and bring to a boil.
2. Reduce the heat to low and add the rest of the ingredients.
3. Leave uncovered and cook, simmering, for 2 to 10 minutes, depending on the type of oat flakes you use.
4. Serve as is or with ghee, butter, sweetener of your choice, and/or coconut.