Prep Time - 10 minutes

Servings -  2 bowls

INGREDIENTS:

1/2 cup Monsoon Harvest rolled oats

1 tbsp oil

tsp mustard

½ tsp urad dal

½ tsp jeera / cumin

few curry leaves

1 inch ginger (finely chopped)

2 chilli (slit)

½ onion (finely chopped)

½ carrot (finely chopped)

5 beans (finely chopped)

¼ capsicum (finely chopped)

2 tbsp peas / matar

½ tsp turmeric

¾ tsp salt

1 cup water

2 tbsp coriander (finely chopped)

2 tbsp coconut (grated)

1 tbsp lemon juice

METHOD:

  • In a large kadai heat 1 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp jeera, few curry leaves.
  • Add 1 inch ginger, 2 chilli and ½ onion. Saute well.
  • Add ½ carrot, 5 beans, ¼ capsicum, 2 tbsp peas, ½ tsp turmeric and ½ tsp salt.
  • Add 2 tbsp water, cover and simmer for 5 minutes.
  • Now add 1 cup water and get it to a boil. 
  • Once the water comes to a boil, add in roasted oats and mix well.
  • Mix until the oats absorbs all the water.
  • Now cover and simmer for 5 minutes or until oats gets cooked well.
  • Add ¼ tsp salt, 2 tbsp coriander, 2 tbsp coconut and 1 tbsp lemon juice.
  • Finally, enjoy vegetable oats upma as a healthy breakfast or as a healthy lunchbox meal!