Lemon Oats

Ingredients

• 1 cup (90 g) rolled oats
• ¾ cup (180 ml) water
• 1½ tbsp (22 ml) oil, preferably groundnut or sesame
• 2 tbsp (18 g) raw peanuts
• ½ tsp mustard seeds
• 1 tsp (5 g) urad dal
• 1½ tsp (7 g) chana dal
• 2 green chillies (10 g), slit
• 1 dried red chilli, broken; a pinch of hing
• 1 sprig curry leaves
• 1 tsp (5 g) grated ginger
• ¼ tsp turmeric
• Salt, to taste (about ½ tsp)
• 1½ tbsp (22 ml) lemon juice, from about 1 lemon
• 1 tbsp chopped coriander leaves

Method

1. 1Dry roast the oats in a wide pan on low heat for 4 minutes, stirring, until they smell toasty and feel crisp. Tip them onto a plate.
2. 2In the same pan, heat the oil on medium. Fry the peanuts for 2 minutes until they crackle and brown in spots, then lift them out with a slotted spoon.
3. 3Add mustard seeds to the oil. When they pop, add the urad and chana dal and stir until both turn light golden, about 1 minute.
4. 4Add the green chillies, red chilli, curry leaves, ginger and hing. Stir for 20 seconds, then add the turmeric and immediately pour in the water with the salt.
5. 5Once the water boils, add the roasted oats and stir well. Cover, lower the heat and cook 3 minutes until the water is absorbed and the oats are tender but separate.
6. 6Uncover, drizzle in the lemon juice and toss gently with a fork. Cook 1 minute more on low heat to dry it slightly.
7. 7Turn off the heat, fold in the fried peanuts and coriander, and serve warm.