By Tanisha Salwan
1 1/2 cup oats 1 chopped onion 1 chopped tomato 2 green chilies 2 tbsp oil 1 tsp mustard seeds 1/4 tsp asafoetida 1 tsp split black gram Handful of curry leaves Handul of coriander Salt to taste Lemon for garnish Coconut chutney to serve
Heat oil in a pan and add mustard seeds. Add black gram and let it splutter for 30 seconds.
Add hing, green chilies, curry leaves and mix. Sauté well. Add chopped onions and mix.
Add salt and mix. Cover and let it cook. Now, add tomato and mix it well. Cook for 2 to 3 minutes.
Now, add oats along with coriander leaves. Add 2 cups of water and let it cook for 4 to 5 minutes.
When done, transfer the upma into a bowl and garnish with lemon wedge and coriander leaves. Serve!