Savory Vegetable Oats Upma

1. 1
   prep · ~4 min

   Dry roast the oats.

   1.Heat a wide, heavy-bottomed pan over medium heat.

   2.Add 2 cups rolled oats and dry roast, stirring continuously, until fragrant and slightly crisp (3-4 min).

   3.Transfer roasted oats to a plate and set aside.

   TIPWatch closely — oats go from toasted to burnt quickly. Stir without stopping.
2. 2
   temper · ~2 min

   Make the tempering.

   1.In the same pan, heat 2 tsp oil over medium heat.

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

   3.Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden (30 sec).

   4.Add curry leaves, chopped ginger, and slit green chili. Sauté until fragrant (20 sec).

   TIPLet the dals turn golden — they add a crunchy bite and nutty flavor to the upma.
3. 3
   saute · ~7 min

   Sauté the vegetables.

   1.Add finely chopped onion and sauté until translucent (2-3 min).

   2.Add chopped carrot, green peas, and bell pepper.

   3.Sauté the vegetables until slightly softened but still have a bit of crunch (3-4 min).

   TIPKeep the vegetables al dente — they'll cook further when steamed with the oats.
4. 4
   simmer · ~6 min

   Cook the oats with water.

   1.Pour 1.5 cups water into the pan with the vegetables and bring to a boil.

   2.Add 0.5 tsp salt and stir.

   3.Lower the heat to low. Add the roasted oats gradually, stirring continuously to avoid lumps.

   4.Cover the pan and let it steam on low heat until oats absorb the water and become soft (3-4 min).

   TIPDon't skip the gradual addition — dumping all oats at once creates dry, lumpy clumps.
5. 5
   garnish · ~1 min

   Finish with lemon and coriander.

   1.Turn off the heat. Sprinkle 1 tsp lemon juice over the upma.

   2.Fold in chopped coriander leaves gently.

   3.Cover and let it rest for 1 minute before serving.
6. 6
   serve

   Serve hot with coconut chutney or a warm cup of chai.

   Spoon the upma into small bowls. Squeeze a bit more lemon on top if desired.

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