Curd Oats Congee

          Oats is a wonder cereal which is nutritious, wholesome and low in cholesterol. It contains dietary fibre, is rich in antioxidants and good for diabetics. So there are various ways in which you can consume it, besides having it with milk and sugar. 

          Today I paired it with some curd, which has a cooling effect, is good for digestion and treats an upset stomach. This super easy and yummy congee / porridge is ideal for breakfast, brunch or whenever desired. 

• 1 cup oats, dry roasted
• 3/4 cup curd 
• 1 cup water or as required
• salt to taste
• 1 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• pinch of asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 1 tbsp. chana dal (Bengal Gram lentil)
• 1 sprig curry leaves
• 1-2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

         
           In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and keep it aside to cool down.

          In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Saute for a few seconds.  

          Pour this tempering over the oats congee and garnish with coriander leaves. Serve this healthy dish for breakfast or whenever desired.