Spicy Masala Oats With Loaded Veggies – Learn how to make savoury Oatmeal, the Indian way.
I can’t believe I am composing this post under an hour. I was multitasking the whole day with work outs, sewing and some DIY projects. It was time I get back to everything that was left unattended. The weather graciously allowed us to have a normal day today.
I was procrastinating yesterday and spent the day watching a Russian movie called The Housekeeper. Nah, it wasn’t a horror movie. A Comedy. It felt a lot like TV movie, though. The story line could very well suite our Indian audience, especially, South. I can totally picture Vijay, Danush or Jeyam Ravi acting the part. The ending left me disappointed. I blame our cine industry! They made us believe that the bratty heroine will turn her ways and get the hero. Well, that didn’t happen.
It dawned on me that I was posting a lot of sweet recipes and nothing savoury. Honestly, I don’t like eating a sweet breakfast everyday. I try my best to switch and look for healthy savoury option.
This Spicy Masala Oats are loaded with vegetables like Carrot and Capsicum. You can also add green peas and make it more nutritious. The difference between this and other Masala Oatmeal is that the addition of ginger and boiling them creates an atmosphere of ‘Soup.’
I always prefer Masala Oats when I want that extra immunity boost during summer.
It is always better to make yourself one than reach for a commercial brand. At home, you have the control over what goes in the recipe. That is an advantage lots of people are overlooking these days.
You can also make this Spicy Masala Oats as minimal as possible by adding only one type of vegetable. Just look out for the water quantity otherwise you will end up with a tasty but gooey mess.
1 Tablespoon Sunflower oil or any neutral oil
1/2 Teaspoon black Mustard seeds
1/2 Teaspoon Kadalai Paruppu/Chana dal/Split bengal gram
1 small green chilli minced
A few springs of curry leaves minced
2 Tablespoons finely chopped Onion
1/2 Cup diced Capsicum
1/2 Cup diced Carrot
1/8 Teaspoon Turmeric powder
1/2 Teaspoon Chilli Powder
1/2 inch Ginger grated
2 + 1/4 Cup Water
1/2 Cup Quick cooking or Instant Oats
1/4 Teaspoon Rock Salt or to taste
To Serve with
A small cup of Mango juice (optional)
Carrot rings optional
Heat a medium-sized Wok or Kadai on low flame. Add oil and once hot, add mustard seeds. Let it splutter.
Add Chana Dal and allow it to turn light brown colour. Drop in minced green chilli and curry leaves after that.
Immediately add finely chopped Onion and sauce until translucent.
Add in the chopped vegetables and saute in medium flame until raw smell goes away.
Add grated ginger, pour water, sprinkle with turmeric and Chilli powder. Add salt to taste and gently stir the liquid. Let the mixture boil for about 12 minutes or until the vegetables cooked through.
Add Oats and gently mix. Let it cook for another 13 minutes or until all the water evapourates. During the last 2 minutes, briskly mix the Oats to prevent them sticking to Wok’s bottom.
Transfer to a bowl. Garnish with Carrot and serve hot with a small cup of Mango juice.