Ingredients:
 

Oats - 1 cup, lightly dry roasted for 4 mts

Water - 3/4 cup

Turmeric powder - 1/4 tsp

Lemon juice - 1 1/4 tbsp

Salt to taste

Peanuts - fistful, roasted

Oil - 2 tsps

For tempering:

Mustard seeds - 1/2 tsp

Split gram dal - 1 tsp

Bengal gram - 1 1/2 tsps

Green chilies - 2, slit

Red chilies - 1, tear and de-seed

Curry leaves - 1 sprig

Asafoetida - 1/4 tsp 

 

Directions: 

Heat oil in a heavy bottomed vessel. Once hot, add mustard seeds and allow to splutter. Add the dals and allow to turn lightly red. Add green chilies, red chili, curry leaves and asafoetida and mix well. Add turmeric powder and mix. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and place lid. Cook for 4 minutes. Remove lid, add lemon juice and mix well. Cook without lid for 4 more minutes, mixing once in a while. Garnish with roasted peanuts and serve warm with yogurt or pickle.