What you need: Serves 4
1 cup oats, raw
1 cup whole wheat rava/semolina
½ tsp mustard seeds
2 sun-dried hot chilies whole, or broken into half
A sprig of curry leaves
1/4 tsp fresh ginger, finely chopped
2 cups of vegetables diced – cabbage, beans,carrot, peas, colored peppers
5 cups of boiling water
½ cup onion chopped
1 cup tomatoes chopped
2 tsp fresh lime juice
A few sprigs of fresh cilantro to garnish
Salt to taste
3 tsp of oil/ghee
In a pan, dry roast the semolina and oats on medium heat for 3 to 4 minutes. Set aside.
In a saucepan on medium-high heat, add 2 tsp of oil, as it shimmers, add in the mustard and cover. When the spluttering subsides, add in the chilies, ginger and onions. After a minute, add the tomatoes, when they all get soft, add in the vegetables and roast well.
Add in boiling water and salt, let it boil for 5 good minutes. Lower the heat from medium-high to medium.
Hold a spoon or ladle in one hand, stirring the boiling mixture, then in the other hand, gently pour the oats-semolina mixture, a little at a time, constantly stirring to get rid of any lumps.
Stir it real well making sure there are no lumps. Cover it and let it simmer on low for about 5-8 minutes. Garnish with cilantro and a spoon of ghee. If you would like to serve it as a mold, add the warm porridge into a cup, all the way to its brim. Tap it even; invert it quickly on a serving plate, and release it gently. Serve it warm with Indian pickle and yogurt on the side. Enjoy!