28/11/2021
INGREDIENTS
1 cup steel-cut oats, or any oats of your choice
3/4 cup moong dal, roasted
7 cup of water
1 teaspoon salt or as per your taste
1/4 teaspoon turmeric
For Tempering:
1/2 teaspoon olive oil or any oil of your choice
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
7-8 curry leaves
1/2 teaspoon red chili flakes or 1-2 chopped green chili
To add at the end:
Juice of half a lime/lemon or more as per your taste
Few sprigs of coriander/cilantro leaves, chopped
INSTRUCTIONS
Step 1: Soak steel-cut oats and roasted moong dal together with enough water for at least 30 minutes. This step is optional but it reduces the cooking time.
Step 2: Now strain all the water from oats and dal, add them to a pressure cooker along with 7 cups of water, salt and turmeric. Pressure cook on high for 1 whistle, then reduce the heat to medium low and cook for another whistle.
Step 3: If you don’t have a pressure cooker: You can cook soaked steel-cut oats and dal (soak for 1 hour at least) together in a deep dish covered with lid along with 7 cups of water, salt and turmeric for around 45 mins to 1 hour on medium low heat until cooked and totally combined. If you are using rolled oats, cook dal/lentil first and add oats when dal is 70% cooked. Similarly if using quick oats, add it towards the end when dal is almost soft. You can cook it in a crockpot as well for 2-3 hours or until cooked.
Step 4: For tempering, add oil to a pan over medium heat. Once oil is hot, add cumin seeds, mustard seeds, asafoetida, curry leaves and cook for few seconds until aromatic. You can add green chili (if using) in this stage. Switch off the heat and add red chili flakes to the pan and mix (don’t add red chili flakes with other ingredients as it tend to burn really fast).
Add the tempering to the cooked oats and dal. Mix till well combined, adjust salt if needed. Add lemon juice and chopped coriander/cilantro leaves.