Healthy & Wholesome Vegetable Oats UpmaVeg

1

Heat 1 1/2 tablespoons of oil in a wide pan or kadai. Add the chana dal, urad dal, mustard seeds, and cumin seeds. Once the mustard seeds begin to crackle, stir in the asafoetida (hing).

2

Add the finely chopped onions, slit green chillies, chopped ginger, and curry leaves. Sauté everything for about 30 seconds over a medium-low flame.

3

Add the finely chopped beans and carrots to the pan. Cook for a few minutes until they begin to soften. Next, stir in the chopped tomatoes and the pre-cooked peas, mixing everything well.

4

Add the turmeric powder and 1 teaspoon of salt to the vegetable mixture, tossing it well to combine the flavors.

5

Stir in the 2 cups of rolled oats, ensuring they are well-coated with the vegetable and spice mixture.

6

Gradually add water in small intervals to the pan to cook the oats, mixing after each addition. Check the seasoning at this stage and add an additional 1/2 teaspoon of salt if needed.

7

Reduce the flame to low, cover the pan with a lid, and allow the upma to cook for about 5 minutes. If you prefer a softer consistency, you can add a little more water and steam for an extra 3 to 4 minutes.

8

Once the oats are cooked to your desired texture, finish by squeezing in a few drops of lemon juice (optional). Stir in the roasted peanuts and garnish with freshly chopped coriander leaves. Serve hot as is, or pair it with coconut or coriander chutney.