Preparation

• 1.

  Heat oil in a pan over medium heat.

• 2.

  Add mustard seeds and let them splutter.

• 3.

  Next, add cumin seeds and green chilies, sauté for a minute.

• 4.

  Add chopped onion and sauté until translucent.

• 5.

  Stir in the chopped carrot and green peas, cooking for about 2-3 minutes until slightly tender.

• 6.

  Add turmeric powder and salt, mix well.

• 7.

  Add the rolled oats to the pan and roast them for about 3-4 minutes until they turn slightly golden and fragrant.

• 8.

  Pour in 2 cups of water and bring it to a boil.

• 9.

  Once boiling, reduce the heat, cover the pan, and let it cook for about 5-7 minutes until the oats are cooked and water is absorbed, stirring occasionally.

• 10.

  Garnish with fresh coriander leaves before serving.