Vegetable oats porridge recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Oat - 1 cup
  2. Chopped Tomato - 1
  3. Chopped Onion - 1
  4. Shredded Carrot - 1
  5. Green pea - 2 tablespoon (tbsp.)
  6. Chopped Ginger - 1 inch
  7. Chopped Garlic - 2 cloves
  8. Coriander leaf - 8
  9. Black pepper powder - 1/4 teaspoon (tsp.)
  10. Cumin powder - 1/4 teaspoon (tsp.)
  11. Mustard seed - 1/4 teaspoon (tsp.)
  12. Asafoetida powder - a pinch
  13. Broken black gram - 1/4 teaspoon (tsp.)
  14. Oil - 3 tablespoon (tbsp.)
  15. Salt - as needed

PREPARATION:

  1. In a pan heat oil, add mustard seeds, bengal gram, asafoetida powder. Once the mustard seeds stop splattering add ginger, garlic and cook until raw smell is gone.
  2. Now add the onion and cook until it turns translucent (golden brown).
  3. Now add the carrot, green peas and sauté until vegetables are cooked. Now add the cumin, black pepper powder and sauté for 2 minutes.
  4. Now add the tomato and cook until oil separates.
  5. Now add the oats, salt and sauté for a 1 minute. Add 2 or 3 cups of water and cook until oats is cooked. NOTE: if porridge gets think add more water as needed.
  6. Once the oats is cooked, garnish with coriander and serve.

NOTES:




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