Step 1

Instant Pot Instructions:

Step 3

Turn Instant Pot on Sauté Mode. Add oil.After 30 seconds, add cumin seeds, chopped onion, jalapeño slices, minced ginger and curry leaves. Stir well and let it cook for couple minutes. Add bell peppers, turmeric powder and oats. Stir well. Let it toast for 3-4 minutes. Make sure you stir it few times so it doesn't burn.

Step 5

Add Chia seeds and water. Add salt and pepper and do the taste test. Mix well. Cancel Sauté. Close the lid and valve in Sealing Position. Use the MANUAL setting on the Instant Pot and choose high pressure for 3 minutes. When it's done cooking, let it go to Keep Warm setting and let the pressure drop naturally.

Step 7

Once the pressure drops, carefully open the lid. Add Flax seed meal. Stir well so all the cooked ingredients are mixed well. Squeeze lemon juice and serve warm garnished with cut cilantro leaves and cashews on top.

Step 9

Stove Top Instructions:

Step 11

Use the Dutch Oven or heavy bottom cooking pot to make this recipe. On the medium heat, add oil to the pan. Once oil is warm, add cumin seeds, chopped onion, jalapeño slices, minced ginger and curry leaves. Stir well and let it cook for couple minutes. Add bell peppers and oats. Stir well. Let it toast for 3-4 minutes. Add Chia seeds, turmeric and water. Add salt and pepper and do the taste test. Mix well.

Step 13

Bring the water to boil. Reduce the heat. Cover the pot with lid and let it cook for 10-12 minutes stirring few times so things don't burn. Turn off the heat when water is almost evaporated and oats are cooked and tender. Mix in flax seeds meal. Stir well so all the cooked ingredients are mixed well. Squeeze lemon juice. Garnish with cut cilantro leaves and cashews on top. Serve warm.