Oats Upma

Ingredients

• 1/2 cup Oats
• Onions (finely chopped)
• Green Chili (finely chopped)
• 6 Curry Leaves
• 1/4 cup Red Cabbage
• 1/4 cup Carrots (finely julienned)
• 1/4 cup Capsicum (finely julienned)
• 1 teaspoons Urad Dal
• 1 teaspoon Chana Dal
• 4 cloves Garlic (finely chopped)
• 1 teaspoons Mustard Seeds
• 1/2 teaspoon Turmeric (powder)
• Chili Powder (To taste )
• 1/2 teaspoon Coriander (Powder)
• 1/2 teaspoon Mango Powder (Raw Amchoor)
• 1 1/2 cups Water
• Salt (to taste)
• Oil ( for cooking)

Instructions

1. 1

   Tempering: Heat one and a half teaspoon oil in a pan. I use olive oil for cooking, but any oil is fine. Add the mustard seeds and wait for them to splutter. As they start to splutter add the Urad Dal and Chana Dal. Fry this on low flame for a minute

2. 2

   Saute: Add the onions and saute till transparent. To this add the chopped garlic and curry leaves. Be careful not to burn the garlic but wait for the flavor of garlic and curry leaves to start wafting through air

3. 3

   Add vegetables: Add the remaining vegetables and saute for 3-4 minutes. You can cover the pan for faster cooking

4. 4

   Cook vegetables: Once the vegetables are semi cooked, add the oats and all the masala and salt. Cook the oats on a low flame for 4-5 minutes. At this point, you have to dry roast the oats

5. 5

   Add oats and cook: Once the oats have roasted for a while, add the water and increase the flame. Let the water reduce and in a few minutes you will see the oats getting a nice creamy consistency. Let the water reduce further and switch off the flame once you are satisfied with the amount of liquid. I don't like to dry this too much as oats can become a little cloggy

6. 6

   Garnish: Sprinkle with chopped coriander. I sprinkled some nice curly parsley that I had sitting in the fridge and it tasted yumm with the oats

7. 7

   Serve hot!