Savory Oats Hash - Indian Oats Poha Upma
User Reviews
5
Savory Oats Hash - Indian Oats Poha Upma
Description
Savory Oats Hash is a cooked dish featuring old-fashioned oats soaked briefly then drained and sautéed with typical Indian seasoning components like mustard seeds, curry leaves, and asafetida. Roasted peanuts add crunch, while green chili and spices like turmeric and cayenne pepper introduce gentle heat and color. Sautéed onions provide a tender base, complemented by green peas for mild sweetness. The mixture comes together quickly, with the oats absorbing the spices and flavors during a final stir-fry.
The texture balances the softness of soaked oats with crunchy peanuts and the tender vegetables, making it suitable for breakfast or a light snack. The finishing touch of fresh cilantro and a squeeze of lemon juice enhances the aroma and freshness.
This dish can be customized by adding cooked cubed potatoes or other vegetables during sautéing to increase heartiness. It is naturally nut-free if peanuts are omitted.
For best results, soak the oats just until tender but not soggy to preserve texture, and roast the peanuts until they slightly darken for an added nutty flavor.
Ingredients
- 1 1/2 cup old-fashioned oats use certified gluten-free oats to make gf. (Or use a mix of rice flakes and oats. I usually use 1 cup rice flakes and 1/2 cup oats)
- 3 tablespoon peanut omit to make nut-free, raw; or other nuts like cashews
- 1 teaspoon safflower oil or other neutral oil
- 1/2 teaspoon black mustard seeds
- 10 curry leaves chopped **
- 1/8 teaspoon asafetida omit to make gluten-free, or use certified gluten-free asafetida *
- 1 green chili finely chopped, hot
- 1/2 cup onion red, finely chopped
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cayenne pepper or red chili powder, to taste
- 3/4 to 1 teaspoon salt
- 1/3 cup green peas thawed if frozen, fresh or frozen
- 1/4 teaspoon sugar
- 2 tablespoons cilantro for garnish, chopped
- 1 teaspoon lemon juice for garnish (not optional)
Instructions
- Wash the oats and soak in 2 cups of water for 4 minutes, then drain for 2 to 3 mins. (Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance. Depending on the brand or batch, the oats might get soggy sooner, then soak for just 2 to 3 minutes. I also prefer to use half thick rice flakes and half oats for better texture).
- Heat a skillet over medium heat. Add the peanuts and dry roast until they change color slightly, about 2 minutes. Remove from the skillet and set aside.
- In the same skillet, heat the oil over medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds start to pop, 30 seconds. Add the asafetida and chili, then stir in the onions and cook until translucent, 5 to 6 minutes. After the onions are done, you can add other veggies if using and cook then until al-dente.
- Add the salt, turmeric, cayenne, peas, and sugar and mix well. Cook for 1 minute.
- Drain the oats well and add to the pan, then stir in the roasted nuts. Mix well. Cover, reduce the heat to medium-low, and cook for 4 to 5 minutes or until the oats are tender, but not mushy like oatmeal. Stir to mix and fluff. Taste and adjust salt and spice. Cover and set aside for 2 minutes. Serve warm, garnished with cilantro and a generous drizzle of lemon juice.
Notes
- Soaking oats briefly prevents sogginess and helps maintain a good texture.
- Roast peanuts until slightly colored for added crunch and flavor, or omit to keep nut-free.
- Adding cooked cubed potatoes or other vegetables enhances the dish and adds variety.
- Use certified gluten-free oats and asafetida if needed for gluten-free preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 478mg | 20% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 56.7mg | 63% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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