Oats and vegetable upma
1 tbsp ghee 1/2 tsp mustard seeds A few curry leaves 1 tbsp urad dal, rinsed 1 tbsp moong dal, rinsed 4 tsp flax seeds 4 tsp sesame seeds 2 tsp cashew nuts 1 onion, sliced 2 tsp chopped ginger 2 green chillies, scored vertically 20g French beans, trimmed and cooked 20g carrots, chopped into bite-size pieces and blanched 20g green peas A pinch of turmeric powder 1 cup water 100g oats, roasted 4 tsp lemon juice Chopped coriander, to garnish
ghee in a deep frying pan over high heat. Add mustard seeds, curry leaves, urad and moong dals. Sauté for a minute or until urad dal begins to turn golden brown. 2Add
flax seeds, sesame seeds and cashew nuts and cook over low heat until the cashew nuts are slightly brown. 3Add
onion, ginger and green chillies. Cook until onion become transparent, about 4 minutes. 4Add
beans, carrots and peas and cook for another 4 minutes. Add turmeric powder and water, season with salt and mix well. Bring to a boil, then reduce the heat and cover. Let it simmer until water is half absorbed.
oats, mix well and cover. Let it cook for 3 minutes or until all the water is absorbed and the oats are flaky. Remove from heat, add lemon juice and garnish with coriander.