Ingredients

The following ingredients have 6 Servings
  • 3 cups quick oats
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 5 fresh curry leaves
  • 1 cup finely chopped onion
  • 1 tsp turmeric powder
  • 3/4 tsp chili powder
  • 1 tsp salt or as per taste
  • 2 cups cooked chickpeas ((canned or fresh, drained and rinsed))
  • 2 cups water
  • 1 1/2 tbsp lemon juice
  • 1 tbsp chopped fresh cilantro ((to garnish))

Instruction

  • Dry roast the oats in a nonstick pan for about 2 minutes at medium-high flame or until its color starts to change. Keep it aside. ( Do not over do this step or else it will have a burnt taste).
  • Heat oil in a nonstick pan and add mustard seeds. Just when the seeds start to crackle add curry leaves.
  • Add onions and saute until translucent. Add turmeric powder, chili powder and salt and mix well.
  • Add the chickpeas and saute properly so that the chickpeas are properly coated.
  • Add roasted oats and mix gently but make sure that the oats are properly coated.
  • Add water, mix properly and cover and cook for 3-4 minutes. If you think the oats are slightly dry and not properly cooked add ½ cup water more but do no not exceed water more than 2 ½ cups or else it will lose its pilaf texture.
  • Mix in lemon juice. Garnish with cilantro and serve hot.