Oatmeal is a big challenge to Indian palate mostly because of its blandness. The flavor and spiciness of Curry Leaves, Coriander Leaves and Green Chilies helped me to overcome this hurdle.
- 1 cup Quaker Oats - Old Fashioned
- ¼ cup Green Peas
- 1 small Onion finely chopped
- 2 Green Chilies finely chopped
- ½ tsp Black Pepper powder
- ½ tsp Mustard seeds
- ½ tsp Dhuli Urad Dal (Split Skinned Black Gram)
- 4-5 Curry Leaves
- 2-3 tbsp Coriander Leaves chopped
- 2 tbsp Cooking Oil
- Salt to taste
- 1 tbsp Lemon Juice
- Wash and soak Oats for 4-5 minutes in water. After that just squeeze out the water from oats and mix with very little salt and keep aside for later use.
- Heat Oil in a pan, add Mustard Seeds, once the Mustard Seeds splutter, add Urad Dal and fry until they turn golden brown.
- Now add chopped Onion, Curry Leaves and chopped Green Chilies and fry until the Onions start to look a little transparent. Add Green Peas and black pepper powder; fry until Peas are tender.
- Add moist Oats to the pan and mix well all the ingredients with a spatula and fry for 2-3 minutes.
- Sprinkle about 1-2 tbsp of water to the above fried Oats mixture in the pan and cook covered on very low heat for 4-5 minutes or till the Oats turn soft. Make sure to not add excess water to the Oats Upma as the whole mixture can become soggy and Oats Upma may not taste as good as it should.
- Stir it carefully with a fork so that Oats can be separated to some extent. Mix in Lemon Juice and half of the chopped coriander leaves..
- Spoon out in a serving dish. Garnish with Coriander Leaves.
Do You Know?
The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats, and the nature of most gluten intolerances is that even a trace amount of gluten can cause severe discomfort. Therefore, only certified gluten free oats should be consumed by those with celiacs.