Prep Time - 10 minutes
Servings - 2 bowls
1/2 cup Monsoon Harvest rolled oats
1 tbsp oil
1 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
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!