Ingredients:

• 1 cup – Oats
• 1 – medium-sized Onion (finely chopped)
• 1 – medium-sized tomato, roughly chopped (optional)
• 1/4 cup – peas
• 1/4 cup – Carrot
• 2 tbsp – capsicum, finely chopped (optional)
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala powder
• 1 tsp – ginger-garlic paste
• 1/2 tbsp – Coriander leaves (finely chopped)
• 1 tsp – Lemon juice
• 3/4-1 cup – water
• salt to taste
• 1 tsp – Ghee
• To temper: 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1 – Green chilli (slit)

Method:

1. Dry-roast the oats for 3 minutes and set aside.
2. Pressure-cook the carrot and peas (1 whistle) and keep aside.
3. Heat oil in a pan and add the mustard seeds and urad dal.
4. When the seeds splutter, add ginger-garlic paste, onion and green chilli.
5. Saute until the onions turn slightly soft. Add the tomato and saute until the raw smell goes.
6. Add the pressure-cooked carrot and peas and then capsicum. Saute for 2 minutes, then add salt to taste, garam masala and red chilli powder.
7. Add the roasted oats and some water and give the preparation a quick stir, keeping the utensil covered for a minute.
8. Once the oats turn soft and have blended well with the vegetables, add coriander leaves.
9. Drizzle ghee and switch off the flame.
10. Add lemon juice before serving hot with sambar or any chutney.
11. Serve immediately.
12. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee