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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | people |
Ingredients
- 1 cup oats dry roasted
- 1/2 cup semolina dry roasted
- 1 sprig Curry Leaves
- 1 onion sliced
- 2 Green chilies
- 1 carrots peeled and chopped into small cubes
- 1 Potato peeled and chopped into small cubes
- 1 capsicum chopped into small pieces
- 1 tomato finely chopped
- 1 tsp ginger garlic paste
- 1" cinnamon stick
- 1 green cardamom
- 1/4 tsp Garam masala powder
- 2 tbsps fresh coriander leaves finely chopped
- 1 tbsp Oil
- 1 1/2 tbsps ghee
- 1 tbsp Lemon juice
Ingredients
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Instructions
- Heat a tbsp of ghee and oil in a heavy bottomed vessel. Add the cinnamon stick, cardamom and clove. Allow them to sizzle and add the curry leaves, green chilies and sliced onions. Saute for 4 minutes.
- Add ginger garlic paste and saute for another 4 mts. Add chopped carrots, potatoes and capsicum and saute on medium flame for 5 mts. Reduce flame, place lid and cook for 7 minutes. Add chopped tomatoes and cook for 5 mts.
- Add salt and garam masala and mix. Add 3 cups of water and bring to a boil. Reduce flame and slowly add the roasted semolina while constantly mixing. Keep mixing on low to medium flame for 3 minutes.
- Add the oats at this stage and half a tbsp of ghee and mix. Cook on low flame for 3 minutes. Turn off heat. Add lemon juice and mix.
- Remove onto a serving bowl and garnish with fresh coriander leaves.
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