Dry roast 1 cup oats in a wide pan for about 5 minutes until crisp. They do not become very crisp. Set this aside to cool.

Heat a pan with 1½ tablespoon oil. Add ½ teaspoon cumin, ¼ teaspoon mustard seeds, 2 tablespoons peanuts, ½ teaspoon chana dal & ½ teaspoon urad dal.

Fry them stirring often till the peanuts turn golden and aromatic.

Next add 1 pinch hing, ½ teaspoon ginger, 1 to 2 slit green chilies & 1 sprig curry leaves. Fry all of them till the curry leaves turn crisp.

Then add 1 small chopped onions and saute until golden.

Optional - If using veggies. Then add ½ to ¾ cup vegetables and fry for 2 mins.

Sprinkle 2 tbsp water. Cover and cook until the veggies are slightly soft.

Next sprinkle some ½ teaspoon salt and ¼ teaspoon turmeric.

If using rolled oats then pour 1 cup water. or if using quick cook oats use ½ cup water.

Mix well and then taste the water. The water has to be slightly salty. If needed add more salt. Bring it to a boil.

Transfer the roasted oats & give a gentle mix to incorporate the water with the oats.

With in 1 to 2 mins the water will be absorbed. Cover and cook on a low flame for 2 mins or until all the moisture is evaporated.

Add 2 tablespoons chopped coriander leaves. Mix well.

When the temperature comes down, pour 1 tablespoon lemon juice. You can top it with some fresh grated coconut if you have. It tastes good as it is.

Oats upma is best served with yogurt.