Vegetable Oats Upma

1. 1
   prep · ~4 min

   Dry roast the oats.

   Heat a pan over medium-low heat. Add the rolled oats and dry roast, stirring continuously, for 3-4 minutes until they turn slightly golden and aromatic. Transfer to a plate and set aside.

   TIPRoasting prevents the oats from turning mushy and gives them a nutty flavor.
2. 2
   temper · ~3 min

   Make the tempering.

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

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown (1-2 minutes).

   4.Add curry leaves, green chilies, and chopped ginger. Sauté for 30 seconds until fragrant.

   TIPKeep the heat medium so the dals don't burn before they turn golden.
3. 3
   saute · ~7 min

   Sauté the vegetables.

   1.Add chopped onions and sauté until translucent (3-4 minutes).

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

   3.Sprinkle turmeric powder and mix. Sauté vegetables for 2-3 minutes until slightly softened but still with a bite.

   TIPKeep the vegetables crunchy — they will cook further with the oats.
4. 4
   simmer · ~8 min

   Cook the oats.

   1.Pour 2.5 cups of water into the pan and add salt.

   2.Bring the water to a rolling boil.

   3.Lower the heat to medium-low. Slowly add the roasted oats while stirring continuously to avoid lumps.

   4.Cover and cook for 3-4 minutes until the oats absorb all the water and turn soft and fluffy.

   TIPStir well after adding oats to ensure they cook evenly without clumping.
5. 5
   garnish · ~1 min

   Finish and serve.

   1.Turn off the heat. Drizzle lemon juice over the upma and mix gently.

   2.Garnish with chopped coriander leaves.

   3.Serve hot as is or with a side of coconut chutney.

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