Nutty Oats Power Porridge with Herbal Twist

1.Heat oil in a medium saucepan over medium heat. Add mustard seeds and let them splutter.

2.Add finely chopped onion, grated ginger, and minced garlic. Sauté until onions turn translucent and fragrant, about 3-4 minutes.

3.Add diced potato and capsicum to the pan. Cook for 5 minutes, stirring occasionally, until slightly softened.

4.Stir in the soaked and boiled soya beans, garam masala, chilli powder, turmeric powder, black pepper powder, and salt. Mix well and cook for another 2 minutes.

5.Add white oats, aashirvaad atta, and rice powder (if using) to the pan. Stir to combine all dry ingredients with the vegetables and spices.

6.Pour in 2 cups of water and bring the mixture to a gentle boil. Reduce heat to low and simmer, stirring frequently, until the oats and potatoes are tender and the porridge thickens, about 10-12 minutes.

7.Meanwhile, roughly chop cashew nuts, walnuts, badam, pista, and dry figs. Toast them lightly in a dry pan over medium heat for 2-3 minutes until aromatic and slightly golden. Set aside.

8.Once the porridge is cooked, stir in soya sauce, red chilli sauce, and green chilli sauce. Adjust seasoning if needed.

9.Remove the porridge from heat and squeeze in the fresh lemon juice, stirring well to incorporate the herbal citrus twist.

10.Serve the porridge hot, topped generously with the toasted mixed nuts and dry figs for a crunchy, nutty texture and added nutrition.