Savory Yogurt Oats Bowl

1. 1
   boil · ~15 min

   Cook the steel-cut oats.

   1.Bring 3 cups water to a rolling boil in a saucepan.

   2.Add 0.5 tsp salt and the steel-cut oats.

   3.Reduce heat to low, cover, and simmer until oats are tender and water is absorbed (12-15 min).

   4.Fluff with a fork and set aside.

   TIPSteel-cut oats need the full 15 minutes to become tender. Rolled oats cook faster (5-7 min) but will be mushier.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp oil in a small frying pan over medium heat.

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

   3.Add cumin seeds and urad dal, sauté until dal turns golden (30 sec).

   4.Toss in curry leaves, green chili, and chopped ginger. Sauté until fragrant (30 sec).

   TIPKeep the heat at medium—high heat burns the urad dal before the mustard seeds pop.
3. 3
   saute · ~7 min

   Cook the onion and tomato.

   1.Add finely chopped onion to the pan and sauté until translucent (3-4 min).

   2.Stir in chopped tomato and a pinch of turmeric powder.

   3.Cook until the tomato softens and releases its juices (2-3 min).

   4.Remove from heat.
4. 4
   mix · ~1 min

   Fold the tempering into the cooked oats.

   1.Add the warm tempering mixture to the pot of cooked oats.

   2.Fold gently until the spices, onion, and tomato are evenly distributed.

   3.Taste and adjust salt if needed.

   TIPMix while the oats are still hot so they absorb the tempering flavors.
5. 5
   assemble · ~2 min

   Build the savory yogurt bowl.

   1.Spoon warm spiced oats into serving bowls.

   2.Swirl 0.25 cup whisked yogurt over the top of each bowl.

   3.Drizzle with a few drops of lemon juice.

   4.Finish with a sprinkle of chopped coriander leaves.

   TIPLet the oats cool for 1-2 minutes before adding yogurt to prevent it from curdling on contact.

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