Dairy and Nut-Free Masala Oats Upma

Instructions

1. 1Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 cups of Rolled Oats and dry roast for 2 to 3 minutes, stirring constantly, until they turn slightly golden and smell aromatic. Remove the oats from the skillet and set them aside.
2. 2Return the 25.4 cm skillet to medium heat (176.7°C / 175°C). Add the 2 tablespoons of Vegetable Oil. Once the oil is shimmering, add the 1 teaspoon of Mustard Seeds and the 1/2 teaspoon of Cumin Seeds. Wait for them to splutter, then carefully add the 8-10 Curry Leaves and the 1 Green Chili, slit.
3. 3Add the 1/2 Onion, finely chopped, to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the onion pieces become translucent and soft.
4. 4Add the 1/4 Carrot, finely chopped, and the 1/4 cup Green Peas to the skillet. Cook for another 2 to 3 minutes, stirring, until the vegetables are slightly tender.
5. 5Stir in the 1/4 teaspoon Turmeric Powder and the 1/2 teaspoon Salt. Mix everything together well.
6. 6Pour in the 4 cups of Water and bring the mixture to a rolling boil over medium-high heat (204.4°C / 200°C).
7. 7Slowly add the 2 cups of Rolled Oats (that were set aside) to the boiling water, stirring continuously with a whisk or spoon. Keep stirring for 1 to 2 minutes to prevent any lumps from forming.
8. 8Reduce the heat to low (121.1°C / 120°C). Cover the skillet and let the upma cook for 5 to 7 minutes, stirring occasionally, until the oats have absorbed most of the water and the mixture has thickened to your desired consistency.
9. 9Remove the skillet from the heat. Squeeze the 1 tablespoon of Lemon Juice over the upma and sprinkle with the 2 tablespoons of Cilantro, chopped. Stir gently to combine.
10. 10Serve the Dairy and Nut-Free Masala Oats Upma hot.

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