Oats upma

Ingredients

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• 1 cup rolled oats
• ½ to ¾ cup water
• 1 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 1 small carrot, finely diced
• ¼ cup green peas
• ¼ tsp turmeric powder
• Salt to taste
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves

Method

1. Dry-roast the oats in a pan on low heat for 3–4 minutes, until lightly crisp. Transfer to a plate.
2. Heat the ghee or oil in the pan and add the mustard seeds. When they splutter, add the urad dal and chana dal and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Add the carrot, peas and turmeric and cook for 3–4 minutes.
5. Add the roasted oats and salt and mix well.
6. Sprinkle in the water a little at a time, stirring gently, until the oats are soft but not mushy, about 2–3 minutes.
7. Turn off the heat, stir in the lemon juice and coriander and serve warm.