Zainab Khanam
– 1 cup rolled oats – 1 onion (chopped) – 1 carrot (chopped) – 1/2 cup peas – 1 tsp mustard seeds – A few curry leaves – 1 green chili (chopped) – Salt to taste – 1 tbsp oil
In a pan, roast oats on medium heat for 2-3 minutes until they turn slightly golden. Set aside.
Heat oil in a pan, add mustard seeds, curry leaves, and green chili. Let them splutter.
Add onions, carrots, and peas to the pan. Sauté for 3-4 minutes until the veggies soften.
Add the roasted oats, 1.5 cups of water, and salt. Mix well and let it cook on low heat for 5 minutes.
Garnish with fresh coriander leaves and a dash of lemon juice. Serve hot and enjoy a hearty breakfast!