Ingredients:

  • 1/2 cup (40g) rolled oats
  • 1 cup (240ml) water
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) ghee
  • 1/2 tsp (3g) mustard seeds
  • 1/2 tsp (1g) cumin seeds
  • 1 pinch (0.5g) asafoetida
  • 1 sprig (1g) fresh curry leaves
  • 1 small (30g) onion, finely diced
  • 1 small (30g) carrot, finely diced
  • 2 tbsp (20g) green peas
  • 1 tbsp (10g) ginger-green chili paste
  • 1 small (20g) tomato, diced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (5g) fresh cilantro, chopped
  • 1 tbsp (5g) roasted peanuts

Instructions:

  1. Place the rolled oats in a dry pan over medium heat. Stir constantly for 2-3 minutes until they smell nutty and turn a very pale golden brown. Remove from the pan and set aside.
  2. Heat the ghee or oil in the same pan. Once shimmering, add mustard seeds. When they begin to pop, add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the leaves are crisp and fragrant.
  3. Stir in the diced onions and sauté until translucent. Add the ginger-green chili paste, followed by carrots and peas. Cook for 3 minutes until the carrots soften slightly.
  4. Add the diced tomatoes and sauté for 1 minute. Stir in the toasted oats, water, and salt. Simmer on medium-low heat until the oats are cooked through and the liquid is absorbed.
  5. Remove from heat. Stir in the fresh lemon juice and garnish with chopped cilantro and roasted peanuts for added protein and crunch.