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Savory Oats Hash - Indian Oats Poha Upma
5 from 30 votes

Savory Oats Hash - Indian Oats Poha Upma

Savory Oats Hash, also known as Indian Oats Poha Upma, combines soaked oats with mustard seeds, curry leaves, peanuts, green chili, onions, and peas. This dish offers a mildly spiced, textured breakfast or snack option, balancing the softness of oats with crunchy roasted peanuts and aromatic curry leaves. The turmeric and cayenne provide warmth, while lemon juice brightens the final dish.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 186 kcal
Course: Breakfast
Cuisine: Indian

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. Add the salt, turmeric, cayenne, peas, and sugar and mix well. Cook for 1 minute.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 186

% 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.