Masala Vegetable Oats Upma

1. 1
   prep · ~4 min

   Dry roast the oats.

   Heat a heavy bottom pan over medium-low flame. Add 2 cups of rolled oats and dry roast, stirring continuously, for 3-4 minutes until they turn light golden and release a nutty aroma. Transfer to a plate and set aside.

   TIPRoasting oats removes the raw smell and prevents them from turning mushy later.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil and ghee in the same pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden (1 min).

   4.Add slit green chilies and curry leaves. Sauté for 10 sec until fragrant.
3. 3
   saute · ~7 min

   Sauté the aromatics and vegetables.

   1.Add finely chopped ginger and onions. Sauté until onions turn translucent (3 min).

   2.Add chopped carrots, bell pepper, and green peas. Cook for 2 min, stirring occasionally.

   3.Add chopped tomato, salt, turmeric powder, and red chili powder. Mix well and cook until the tomato softens and turns mushy (2 min).
4. 4
   simmer · ~2 min

   Cook the oats with water.

   1.Pour 2.5 cups of hot water into the pan and stir well.

   2.Bring the water to a rolling boil, then lower the heat to a simmer.

   3.Gradually add the roasted oats, stirring continuously to avoid lumps.

   TIPAdd oats in a steady stream while stirring with the other hand to prevent lumps.
5. 5
   simmer · ~4 min

   Cover and cook until fluffy.

   Reduce the flame to low, cover the pan with a lid, and let it cook undisturbed for 3-4 minutes until the oats absorb all the water and turn soft and fluffy.

6. 6
   garnish

   Finish and serve hot.

   Turn off the heat. Fluff the upma gently with a fork. Drizzle lemon juice over the top and sprinkle with fresh coriander leaves. Serve hot.

   TIPFluffing with a fork makes the upma light and airy instead of dense.

Cuisines we love