Masala Oats Upma

Ingredients

• 1½ cups rolled oats
• 1 Carrot, finely diced
• 1 onion, diced
• 1 tsp black mustard seeds + 1 tsp cumin seeds
• 10 curry leaves (or skip gracefully)
• 1 green chili + 1 tbsp ginger, minced
• ½ tsp turmeric
• 2 tbsp ghee or oil
• ¼ cup peas
• Cilantro + lemon

Method

1. Dry-toast the oats in the pan 2 minutes until nutty; set aside — this keeps them distinct instead of porridgey.
2. Make the tadka: pop the mustard seeds in hot ghee, add cumin, curry leaves, chili, and ginger — 30 crackling seconds.
3. Add the onion until golden, then the Carrot, peas, and turmeric with a splash of water; cook 3 minutes.
4. Return the oats with 1¼ cups water and salt; stir 3–4 minutes until tender but standing apart.
5. Lemon squeezed hard, cilantro over. Savory oats sound like a compromise until the tadka hits — then they sound like breakfast next Tuesday too.