Step 1

Heat oil in a pan. Add 1 cup quick cooking oats.

Step 2

Stir and roast on a low heat until the oats become crisp.

Step 3

Keep stirring continuously so that the oats do not get browned from the bottom. No need to brown the oats. You really just want a bit of crispness.

Step 4

Remove oats in a plate or tray and set aside.

Step 5

In the same pan, heat the oil. Add mustard seeds. Stir and fry until the mustard seeds crackle.

Step 6

Then add cumin seeds, chana dal, urad dal (optional) and cashews.

Step 7

Stir and fry until the chana dal gets browned.

Step 8

Add tightly packed finely chopped onions. Stir and sauté until the onions turn translucent.

Step 9

Next add finely chopped ginger, chopped green chillies and curry leaves. Stir and sauté for half a minute.

Step 10

Then add finely chopped carrots, finely chopped french beans and green peas, fresh or frozen. Stir and sauté for 2 minutes.

Step 11

Add water. Cover the pan with its lid.

Step 12

On a medium heat simmer and cook this mixture until the veggies are almost done. About 8 to 9 minutes.

Step 13

Then add the roasted oats. Stir lightly. Add salt as required. Stir very well.

Step 14

Then cover the pan again with its lid and on a low heat, steam for 7 to 8 minutes.

Step 15

Once done, then add chopped coriander leaves.

Step 16

Stir and serve oats upma drizzled with some lemon or lime juice.

Step 17

Oats upma is best served hot or warm. Drizzle it with a bit of lemon juice and enjoy with your morning cup of tea. You can also serve it with a side of coconut chutney.

Step 18

You can also have oats upma as a brunch or an evening snack.

Step 19

Oats upma is best had hot or warm. If you have any leftovers, store in an airtight container or jar, in the refrigerator for a day only. Reheat in a microwave oven or steam in a pan or in the Instant pot for a few minutes.