Masala oats upma

• Rolled oats50 g
• Oil1 tsp
• Mustard seeds1/2 tsp
• Curry leaves6
• Green chilli · slit1
• Onion · finely chopped1 small
• Carrot · finely diced1 small
• Green peas · fresh or frozen3 tbsp
• Turmeric1/4 tsp
• Water200 ml
• Saltto taste
• Lemon juice1 tsp
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Dry roast the oats in a kadai on medium heat for 2 to 3 minutes, stirring, until they smell nutty. Tip them onto a plate.

2. 2

   Heat the oil in the same kadai on medium. Add mustard seeds; when they crackle, add curry leaves and green chilli.

3. 3

   Add the onion and cook 2 minutes until translucent. Add carrot and peas, turmeric and salt, and cook 2 more minutes.

4. 4

   Pour in 200 ml water and bring to a boil on high. Lower the heat, add the oats and stir until the water is absorbed and the oats are soft, about 3 minutes.

5. 5

   Switch off, add lemon juice and coriander, and serve hot.

Tips

• Roasting the oats first stops them turning gluey.
• Add 2 tbsp roasted peanuts with the onion for crunch and 4 g more protein.

Swaps

• No rolled oats? Use quick oats and cut the water to 150 ml.

Storage

Best fresh. Keeps 1 day in the fridge; loosen with a splash of water and reheat on low.