Oats Dahi Tadka Bowl

Ingredients

• 40 g rolled oats
• 150 g plain dahi (curd)
• 10 g chana dal (soaked)
• 8 g roasted peanuts
• 1 tsp mustard seeds
• 1 tsp oil
• 6-8 curry leaves
• 30 g grated carrot
• 20 g pomegranate arils
• salt to taste

Preparation

1. Cook oats in water until soft porridge; cool slightly.
2. Whisk dahi smooth; fold in cooled oats and salt.
3. Heat oil; splutter mustard seeds, curry leaves, peanuts and chana dal.
4. Pour hot tadka over oats-dahi mix.
5. Top with grated carrot and pomegranate.
6. Serve immediately as one bowl.