Savory Oats Hash Indian Recipe

Savory Oats Hash Indian Recipe

Ingredients

• recipe for : Kanda Poha
• 1 1/2 cup old-fashioned oats
• 3 tablespoon raw peanuts or other nuts (omit to make nutfree)
• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon mustard seeds
• 10 curry leaves, chopped
• 1/8 teaspoon asafetida (omit to make gluten-free)
• 1 hot green chile, finely chopped
• 1/2 cup finely chopped red onion
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 3/4 to 1 teaspoon salt
• 1/3 cup fresh or frozen green peas, thawed if frozen
• 1/4 teaspoon sugar
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish (not optional)

Method

1. Wash the oats and soak in 2 cups of water for 7 to 8 minutes
2. Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance
3. Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance
4. Heat a skillet over medium heat
5. Add the peanuts and dry roast until they change color slightly, about 2 minutes
6. Remove from the skillet and set aside
7. In the same skillet, heat the oil over medium heat
8. When the oil is hot, add the mustard seeds and curry leaves
9. Let the mustard seeds start to pop, 30 seconds
10. Add the asafetida and chile, then stir in the onions and cook until translucent, 5 to 6 minutes
11. Add the salt, turmeric, cayenne, peas, and sugar and mix well
12. Cook for 1 minute
13. Drain the oats and add to the pan, then stir in the roasted nuts
14. Cover, reduce the heat to medium-low, and cook for 5 minutes or until the oats are tender, but not mushy like oatmeal
15. Stir to mix and fluff
16. Taste and adjust salt and spice
17. Cover and set aside for 2 minutes
18. Serve warm, garnished with cilantro and a good drizzle of lemon juice

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