OATS UPMA

INGREDIENTS:

Rolled oats	2 cups
Onion	1 small – finely chopped
Carrot	1 small – finely chopped
Green beans	6-8 – finely chopped
Green peas	¼ cup
Curry leaf	1 sprig
Green chili	1-2 - chopped
Ginger	1-inch piece – chopped
Mustard seeds	½ tsp
Orid dal	½ tsp
Chana dal	½ tsp
Cashew nuts (optional)	5-7
Salt	To taste
Kootu powder	½ tsp
Oil	1 tbsp
Coriander leaves	1 tbsp - chopped
Coconut	2 tbsp - grated
Water	2 cups

METHOD:

• In a pan, dry roast the rolled oats until crisp. Transfer the roasted oats to plate.
• In the same pan, add a tbsp of oil and heat on medium flame. As oil heats, add cashew nuts, chopped ginger, green chili, curry leaf, mustard seeds, orid dal and chana dal.
• Saute until seeds splutter and add chopped onions. Sauté until onions are translucent. Then add chopped vegetables (carrot, beans and green peas) and saute for 2 mins.
• Add salt, kootu powder and 2 tbsp water. Cover and cook until veggies are soft. As veggies turn soft, pour 2 cups of water.
• When water comes to a boil, add the roasted oats. Mix well and cover the pan with a lid. Cook on low flame for 3-4 mins or until no moisture is left.
• The oats will turn fluffy. Add chopped coriander leaves and grated coconut. Mix everything well and serve hot.