Ingredients

The following ingredients have 1 Servings
  • 2 teaspoon Oil
  • ¼ teaspoon Cumin Seeds
  • ¼ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • 4 Curry Leaves
  • 2 small Green Chilies cut into ½” pieces (adjust to taste)
  • 2 tablespoons Peanuts
  • 2-3 tablespoons chopped Onion
  • ½ teaspoon Salt (adjust to taste)
  • ½ cup Steel Cut Oats (check notes if using rolled oats )
  • 1 cup Water
  • Cilantro / Coriander Leaves to garnish

Instruction

  • Wash, chop onion and ginger, and cut green chilies. Wash curry leaves and if the leaves are big, tear the leaves to two.
  • Set instant pot on sauté setting. Add oil and once hot add Urad dal, mustard & cumin seeds. Follow the same steps even for Indian cooker.
  • When the seeds splutter, add green chilies, ginger and sauté for a few seconds.
  • Add curry leaves, peanuts and continue to sauté for another ½ a minute or until peas start to change color.
  • Then sauté onions, then Add salt, oats and roast until oats are light brown. This takes about a minute.
  • Add water and give a good stir.
  • Cancel sauté setting.
  • Close the lid, vent in the sealing position.
  • Pressure cook for 5 minutes on manual or pressure cook setting. With Indian cooker, 4-5 whistles.
  • Let the pressure release manually, about 10-12 minutes.
  • Open the lid, give a good stir, sprinkle cilantro and serve.