Savory Oatmeal Breakfast Medley – Oatmeal Poha
I have mixed feelings about the end of daylight savings time. Sure I like to wake up and have light around, but do not like returning home when it’s dark. But, let us stick to the positive. Weekend breakfasts tend to be my favorite thing to make. This savory Oatmeal Breakfast Medley or Oatmeal Poha is what came from my thoughts and puttering about this weekend.
My Oatmeal Poha Story
It is turning chilly fast and furiously this year. As I ventured towards making my usual Poha (a medley made with rice flakes) I wanted something heartier. Something like fall, and I subbed old fashioned oats instead of rice flakes and Oatmeal Poha came to be.
Why this is a fall Oatmeal Poha?
This is a distinctly fall Oatmeal Poha, with toasted peanuts and lots of fresh pomegranate seeds. The bright jewel like seeds add a bright and vibrant color right along with a tart taste and crunchy texture to the dish. And folks if you have peanut lovers like my daughter in the house, do take the time to toast your own peanuts. That extra three minutes makes a world of different in taste. I have been doing a lot of demonstrations courtesy Instant Indian and resorted to using pre-roasted salted peanuts in a bind. Huge difference in taste!
Other fun ingredients
So, other than that I added some chopped carrots, peas, and cubed red skinned potatoes. You can add any vegetables in any proportion that your heart desires. If you want you can just stick to the spices and toasted peanuts and pomegranate seeds. It would actually taste pretty good and balanced just like that. I have done this twice and have realized that making a big batch stays well in the refrigerator. Works well during the week, and can be heated up on short notice.
You see my husband has rather strange hours, since he has a lot of flexibility with his work schedule. This really translates to weird hours. So, I have a lot of nutritious light meals handy to accommodate his strange hours. Dinner is when life in our household comes together.
Other breakfast ideas include my classic and comforting oatmeal recipe.
A colorful and hearty fall breakfast. This savory oatmeal breakfast medley is a great start to any day.
Ingredients
- 3 tablespoons oil
- 1/2 cup blanced raw peanuts
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8 to 10 curry leaves
- 1 red onion, finely chopped
- 1 tablespoon freshly grated ginger
- 3 small red skined potatoe or 1 large red skinned potatoe, diced skin on
- 1 medium sized carrot, peeled and chopped
- 1/2 teaspoon turmeric
- 1 teaspoon salt or to taste
- 3 green chillies minced
- 1/2 cup frozen peas
- 1 cup old fashioned oats
- 1/2 cup fresh pommegranate seeds
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
Instructions
- In a large wok or skillet heat 1 tablespoon oil and gently toast the peanuts turning frequently until golden brown. This takes about 3 minutes. Remove and set aside with a slotted spoon.
- Add the remaining oil and heat for a couple of minutes.
- Add in the mustard seeds and cumin seeds and when the mustard seeds crackle add in the curry leaves.
- Stir in the red onion and cook for about 4 minutes.
- Stir in the ginger, potatoes, carrots, turmeric, salt and green chilies and mix well.
- Add 1/2 cup of water and cover and cook for 8 minutes.
- In the meantime, rinse the oats throughly and soak for 2 to 3 minutes and then drain well.
- Remove the cover of the vegetables, stir well and add in the peas and cook for 2 minutes, Make sure most of the water has evaporated. Stir in the oats and mix well, cook for 1 or 2 minutes until the oats are soft and mix well with the remaining ingredients.
- Stir in the pomegranate seeds.
- Sprinkle with lime juice and cilantro and serve hot!