Oats Upma

Instructions

1. 1

   In a heavy-bottomed pan or kadai, dry roast the rolled oats on low-medium heat for 3-4 minutes. Stir continuously until they become fragrant, slightly crisp, and release a nutty aroma. Do not let them brown. Transfer to a plate and set aside.

2. 2

   Heat the coconut oil in the same pan over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.

3. 3

   Add the asafoetida and fresh curry leaves, and sauté for 20 seconds until the leaves are crisp. Immediately add the chopped onion, green chilies, and grated ginger. Cook for 2-3 minutes, stirring occasionally, until the onions soften and become translucent.

4. 4

   Stir in the mixed vegetables and sauté for 3-4 minutes until they are slightly tender but still have a bite. Add the turmeric powder and salt, and mix well to combine.

5. 5

   Pour the 4 cups of hot water into the pan. Increase the heat and bring the mixture to a rolling boil.

6. 6

   Reduce the heat to low. Slowly add the roasted oats with one hand while continuously stirring with the other to prevent lumps from forming.

7. 7

   Cover the pan with a lid and cook on low heat for 5-6 minutes, or until the oats are fully cooked and have absorbed all the water. The upma should be fluffy and not sticky.

8. 8

   Turn off the heat. Add the fresh lemon juice and chopped coriander leaves. Gently fluff the upma with a fork. Let it rest, covered, for 2-3 minutes before serving hot.