Oats Upma

 
 

This delicious, healthy breakfast is a great way to start your day with a win.

SERVES: 2

INGREDIENTS

  • 80 g or 1 cup rolled or instant oats

  • 300 ml water

  • 1/2 tsp oil

  • 3 tsp ghee

  • 25 g or 1/4 cup finely chopped onions

  • 25 g or 1/4 cup finely chopped carrots

  • 25 g or 1/4 cup fresh or frozen peas

  • 1 green chilli finely chopped

  • 1 tsp minced ginger

  • 5-6 cashews

  • 1 tsp chana dal

  • A pinch of asafoetida

  • 1/4 tsp mustard seeds

  • 1/4 tsp cumin seeds

  • 1/4 tsp roasted cumin seed powder

  • 1/2 tsp Himalayan red salt

  • 8-10 curry leaves

  • 1/4 cup chopped coriander/cilantro leaves

  • 2-3 tsp fresh lemon juice

Method

  1. Roast rolled oats in a nonstick pan with 1/2 tsp oil on low heat for 5 minutes till they give out a nice aroma. Keep aside.

  2. Keep 300 ml water in a separate pan to boil on low heat while you start on the upma.

  3. In a deep nonstick pan, heat ghee, add asafoetida, mustard seeds, cumin seeds and chana dal.

  4. Roast till chana dal is golden and then add cashews and roast for a few more seconds.

  5. Add green chilli, ginger and curry leaves. Sauté for a few seconds, then add onions, and fry till the onions are translucent.

  6. Add chopped garlic, peas and carrots and roast for 4-5 minutes on low heat till the carrots are soft. Add salt and roasted cumin seed powder.

  7. Add the hot water and bring to a boil and let it cook for 2-3 minutes.

  8. Now, add roasted oats and stir continuously.

  9. Cook on low heat for 2-3 minutes till all the water is absorbed by the oats. Then, add lemon juice and chopped cilantro leaves. Stir well.

  10. Serve hot with or without chutney.

Helpful Tips

  • You will need more water if using steel cut oats.

  • You can add other vegetables like french beans, potatoes, corn etc.

  • Roast oats on slow flame as they tend to burn quickly.

The Veggie JournalComment