Vegan Oats Upma

1. 1
   prep · ~4 min

   Dry roast the oats.

   Heat a pan over medium heat and dry roast 2 cups rolled oats for 3-4 minutes, stirring continuously, until they turn crisp and give off a nutty aroma. Transfer to a bowl and set aside.

   TIPStir constantly — oats burn quickly and turn bitter.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in the same pan over medium heat.

   2.Add 1 tsp mustard seeds and let splutter (30 sec).

   3.Add 1 tsp urad dal, 1 tsp chana dal and sauté until golden (45 sec).

   4.Add 10 curry leaves, 2 slit green chilies, and 1 inch chopped ginger — sauté until fragrant (30 sec).

   TIPWait for the mustard seeds to fully pop before adding the dals.
3. 3
   saute · ~8 min

   Cook the onion and vegetables.

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

   2.Add the chopped carrot and green peas — cook until softened (3-4 min).

   3.Stir once in between to prevent sticking.

   TIPKeep the vegetables slightly crunchy — mushy vegetables ruin the texture of upma.
4. 4
   mix · ~3 min

   Add water and salt, then bring to a boil.

   Pour in 3 cups hot water and add 0.5 tsp salt. Stir well, increase the heat to high, and bring to a rolling boil.

   TIPUsing hot water speeds up the process and prevents lumps.
5. 5
   simmer · ~3 min

   Add the roasted oats and cook until fluffy.

   Lower the heat to low. Gradually add the roasted oats while stirring continuously to avoid lumps. Cover and cook for 2-3 minutes until the oats absorb all the water and turn fluffy and separate.

   TIPKeep the lid on — steaming is what makes the oats soft and prevents a dry texture.
6. 6
   mix · ~1 min

   Finish with lemon juice, cilantro, and coconut.

   Turn off the heat. Drizzle 1 tbsp lemon juice over the upma and gently fluff with a fork. Fold in chopped cilantro and top with grated coconut. Serve warm.

   TIPA quick fluff with a fork keeps the grains separate.

Cuisines we love