Indian breakfast porridge

IMG_0415I recently had the pleasure of spending a couple of days in Exeter with my good friend Anusha. On a lazy Saturday morning she whipped up this miracle breakfast: Salty-sweet, spicy, crunchy and filling, her traditional Indian oats upma is not only incredibly healthy but extremely more-ish.
Whatever your usual breakfast is, I’m sure this will make a welcome alternative. Who knew porridge could be this exciting? 10 minutes is all it takes to put this together and make your morning extra delicious.

Serves 1:
½ a cup of oats
1½ cup of water
10-12 red peanuts
½ teaspoon cumin seeds, whole
½ teaspoon black mustard seeds, whole
pinch of turmeric powder
½-1 cup frozen vegetables such as corn, carrots, peas, green beans
salt
a squeeze of lemon juice
½ green chili, chopped (optional)
coriander leaves, chopped (optional)

1. Heat a teaspoon of oil in a pot on a medium heat, add the mustard seeds and fry them until they crackle. Add the peanuts and fry for another minute. Add the cumin seeds, and after half a minute add turmeric powder and chopped chili, if using. After half a minute throw in the frozen vegetables.

2. Fry vegetables for a couple of minutes until they are encoated in oil and all the excess water has evaporated.

3. Add oats and sauter for a minute. In the meantime boil water in a kettle. Add freshly boiled water and a pinch of salt. Bring to a boil and then put a lid on, turn the heat down to low, and simmer for 5 minutes, by which time you should have a creamy consistency.

4. Garnish with a squeeze of lemon juice and chopped coriander leaves and serve.

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