Heat ghee or oil in a pot and add cumin seeds. When they begin to sizzle, add the onions and green chili. Saute until light golden.

Add the ginger garlic and saute for a minute until aromatic.

Add the tomatoes and saute until soft and mushy. Stir in the spices – chili powder, turmeric and garam masala.

Stir in the veggies – carrots, peas, beans and corn. Stir fry for a minute.

Pour water and increase the heat to bring it to a rolling boil. Reduce the heat to medium and let cook until the veggies are slightly tender, for 3 to 4 mins.

Stir in oats. Cook uncovered until the oats soften and the masala oats turn thick. If it is too thick you may add little hot water to adjust the consistency.

Turn off when it is of pouring consistency yet thick. Add salt to taste. Taste test and add more garam masala if you want.

Cool down a bit & stir in the lemon juice. Garnish masala oats with coriander leaves before serving.

Perform all the steps same on a saute mode until you pour water. Stir in the oats and pressure cook for 2 mins on porridge mode. Wait for the pressure to release naturally for 5 to 6 mins. Release the rest manually. Add salt and stir well.

Pour lemon juice before serving and garnish with coriander leaves.