This savory oats dish is excellent for those needing to reduce Kapha dosha. It is filling, spicy and very satisfying. Oats prepared this way provides a lot of heat for the Kapha and is especially beneficial taken in cooler weather and winter. The oats further reduce cholesterol to a very great extent. Increased energy and flexibility can be felt as the Kapha melts.
1 cup whole oats (not instant)1 tbsp ghee or Indian sesame oil
1 tsp mustard seed
1 tsp urad dhal
1 dried red chillie, broken into pieces
1 sprig fresh curry leaf
Approx 2 cups boiling water
Salt to taste
¼ tsp black pepperMethod:
Heat the ghee or oil in a medium saucepan. Check that the ghee is hot enough by putting in a couple of mustard seeds. They should crack right away. When ghee is hot enough, add in the mustard seeds and sauté till they stop popping.
Add in the urad dhal, dry chillie, and curry leaf and sauté till the urad dhal turns a golden color.
Add in the oats, and stir all ingredients well. Allow this dry mixture to sauté for a couple of minutes on medium heat. Add in the black pepper and a little salt and mix well.
Add in the boiling water and stir well, ensuring mixture is not sticking to the bottom of the pan. Cover and reduce heat to medium low. The amount of water should be to your taste; more water for thinner oats, and less for thicker oats.
Allow oats to cook for 4-5 minutes. Check a couple of times to ensure there is enough moisture in the dish to your preference, and that the mixture is not sticking.