1cupInstant oats(Check notes if using old fashioned rolled oats)
1 ½tablespoonsOilor ghee
½teaspoonMustard seeds
½teaspoonChana dal (Split bengal gram)
½teaspoonUrad dal (split, skinless black gram)
5-6Cashew nutsoptional
2 smallGreen chiliesfinely chopped
1teaspoonGinger paste or freshly grated or crushed
7-8Curry leaves
⅓cupRed onionchopped
¼cupCarrotsfinely chopped
¼cupGreen peas
Salt - to taste
1cupWater
1tablespoonCilantro or Coriander leaveschopped finely
1teaspoonLemon juice
Instructions
Take oats in a pan on medium heat. Dry roast them with stirring constantly.
Roast them till they are slightly browned in color, it may take around 4-5 minutes. Remove it to plate and keep it aside.
Heat the oil or ghee in the same pan on medium heat.
Once hot add mustard seeds and let them pop.
Then add chana dal and saute for few seconds, then add urad dal and saute till both dal turns light brown in color.
Now add cashew nuts and saute till they are lightly browned.
Add green chilies, ginger paste and curry leaves. Saute for a minute
Add onion and mix. Cook till onion is light pink or translucent in color and becomes soft.
Now add carrot and peas. Also add salt. Mix well.
Cover it and cook till they are soft and tender. Do stir in between
Now add roasted oats. Mix well and cook for 2 minutes.
Now add water and mix. Cook for 2-3 minutes or till all the water dries out.
Turn off the stove.
Add chopped coriander leaves
And squeeze the lemon juice. Mix well
Notes
Here I am using instant or quick cooking oats. So after adding water it took me only 2-3 minutes to cook. If using rolled oats or old fashioned oats then you will need more water around 1 ½ cups. Also it will take around 7-8 minutes of cooking time after adding water.For a variation, you can add other vegetables like green beans, capsicum, tomato. Or skip the veggies entirely and only add onions.