Oats Upma

If you’re looking for an instant, healthful and utterly flavourful breakfast recipe, then look no further! This hearty breakfast is sure to keep you full all morning to conquer the day ahead!
Besides boasting an impressive nutritional profile, this gluten-free whole grain is also the simplest and easiest to cook.
For this popular South Indian breakfast, we’ve swapped semolina with rolled oats, which gives you fluffy and non-sticky upma.
Here’s how to make our all-time favourite oats upma:

INGREDIENTS:-

• 1 cup rolled oats
• 1 1/4 cup water
• 1 tbsp vegetable oil
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 8-10 cashews, halved
• 1 inch ginger, finely chopped
• 2-3 chillies, slit
• 1 small onion, finely chopped
• ½ carrot, finely chopped
• 2 beans, finely chopped
• 2 tbsp peas
• 1/4 tsp turmeric
• Salt to taste
• 2 tbsp coriander leaves, finely chopped
• 2 tbsp grated coconut
• 2 tbsp lemon juice

INSTRUCTIONS:-

1. Dry roast the oats in a wide pan over low heat for 4-5 minutes or until crisp. Transfer the oats to a plate and set aside.
2. Heat oil in a kadai over medium heat. Add mustard, cumin, urud dal, chana dal, curry leaves and cashews. Sauté until the cashews turn golden brown.
3. Add the ginger, onion and chillies. Sauté for about a minute before adding carrot, beans, peas and turmeric. Continue to sauté for 2 minutes or until the carrot and beans start to wilt.
4. Pour in the water and bring the mixture to a boil. Add the roasted oats and salt. Stir well.
5. Cover with a lid and let it cook on low heat for 5-7 minutes or until the water is evaporated.
6. Remove the lid and add the coriander leaves, grated coconut and lemon juice. Give it one final stir and serve hot.