VeganMofo Day 12: Breakfast on a weekday in our household used to be a quick toast with pb&j or cereal. Being home and having my mom around, we have started to have more substantial breakfasts now.

Today morning I made this quick and healthy Oats Upma (porridge). I was planning on using Steel Cut Oats, but ran short of time, so ended up using Rolled oats for a quicker breakfast. Also I grated a carrot and added it, so it cooks faster. Veggies like potato, peppers, green beans, shredded cabbage etc can also be added.

 

Oats Upma with Carrot & Peas
Oats Upma with Carrot & Peas
Yum
Print Recipe
Servings Prep Time
23 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 10 minutes
Cook Time
20 minutes
Oats Upma with Carrot & Peas
Oats Upma with Carrot & Peas
Yum
Print Recipe
Servings Prep Time
23 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 10 minutes
Cook Time
20 minutes
Ingredients
  • cups oats Rolled
  • 1 onion - medium, thinly sliced
  • 1 carrot - small, grated
  • ½ cup Green Peas
  • 2 Chilies Green - slit
  • 1 ginger " - finely grated
  • 1 tbsp lemon juice
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 red chili Dry
  • 8 - 10 curry leaves
  • to taste salt
Servings: serving
Instructions
  1. Dry roast Oats in a large saute pan until lightly browned, about 3-4 minutes. Remove and set aside.
  2. Heat 2tsp oil in the same pan; add the seeds and once they splutter add curry leaves and dry red chilies. Next add the onions, grated ginger and green chili; cook until onions turn translucent, about 5 minutes.
  3. Add grated carrots; cover and cook for 2-3 minutes.
  4. Add 2¼cups of water, peas and salt. Cover and bring the mixture to a boil.
  5. Add the roasted oats; lower the heat to simmer and cook until all the water is absorbed and the oats are cooked through, about 4-5 minutes.
  6. Squeeze the lemon juice, mix well and serve immediately.
Recipe Notes

 


 

 

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