While oats always means milky sweet porridge to me, it was never quite as tasty as when made savoury!! I have been using oats to make savoury treats for quite some time now. Initially I saw skeptical looks around me when I announced something like Oats Poha, Oats Upma, Oats Pongal for brunch!! But one bite and I had converts all around me:) Now I get requests for Oats Kichiri and Pongal all the time!!
Oats is a cereal that is seriously underestimated when it comes to preparing in its savoury form. Its goes incredibly well with lentils to make porridge. It also pairs well with vegetables, yogurt, and can take on a variety of seasonings beautifully. Throw in some nuts and whatever else your palette fancies - they will only enhance flavour of the dish you are making. Needless to say, its nutritious and will keep you filled up for hours too.
More Indian Oats Recipes @ Annarasa:
Oats Pohe | Savoury Oats & Beaten Rice Porridge
1 cup rolled oats
3/4 cup toor dal | arhar dal (pigeon peas)
1/2 tsp haldi (turmeric powder)
1 tbsp oil
1/4 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
2 red chilies, broken
8 curry leaves
Salt to taste
1 small onion, diced
5 cloves garlic, minced
1/2" piece ginger, grated
1 cup cauliflower florets, chopped fine
1/2 cup broccoli florets, chopped fine
1/2 cup green beans, chopped fine
1/2 cup green peas
1/4 cup sweet corn kernels
1/2 cup chopped carrot
1 small potato, diced
2 tbsp sambar powder
- Pressure cook the toor dal in a cup and a half of water and turmeric for 4 whistles. Lee the pressure in the cooker drop on its own, the dal will be very soft and mushy. Set aside.
- Dry roast the oats in a large pan until the begin to turn golden. Pour in a 2 cups of water and a 1/4 tsp salt. Cook until the oats are almost done. Set aside.
- Heat the oil in a large pan, add the hing, then the mustard seeds. When they begin to pop, add the cumin seeds, then turn down the heat and throw in the red chilies and the curry leaves.
- Stir, add the onions, garlic, and ginger. Once the onions are transparent, add the potatoes, beans, carrots, and peas with a half cup of water.
- Cook for 10 minutes, then add the sweet corn kernels, the cauliflower, and the broccoli. Continue cooking until the vegetables are almost done.
- Now add the sambar powder, the dal, salt to taste, and the cooked oats. If needed add up to a cup of water the loosen the mix and let it cook on a medium to low heat for at least 20 minutes.
- Stir occasionally, and take care that the mix does not catch the bottom of the pan.
- If needed add more water, else cook a few minutes longer to get a we kichidi like consistency.
- Turn off the heat. Cover and allow the porridge to rest for 10 minutes.
- Enjoy warm with your favourite pickle and plain yogurt.
- If you prefer, you can pressure cook the dal and oats together.I prefer cooking them separately.
- Add more or less sambar powder as per your taste.
- You can crank up the heat by adding some green chilies along with the red ones.
Like this recipe. Tried it. Leave me a comment:)
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