INGREDIENTS

1 cup gluten free  oats
3/4 cup  any dairy free yogurt, plain ( if you don’t have this, then use fresh juice from half of a lime or lemon)
2 tablespoons  of oil, corn or canola

1 cup of any of these vegetables, they can be mixed together totaling 1 cup:
1/4  cap carrots, washed and shredded
1/4  cup  any color bell peppers, washed and finely chopped
1/4  cup peas washed and slightly mashed
1/4 cup  spinach or cabbage wash and cut very small

1/4 cup  urad dal (black splits lentils without skin )
1 inch piece of ginger, washed and finely chopped
2 green  chili pepper, washed and cut  ( optional)
1 teaspoon  cumin seeds
1/4   teaspoon  ajwain seeds
Salt, to taste
1 inch piece of fresh turmeric, washed and finely chopped (optional)
4 or 5 curry leaves ( optional)

METHOD

1: Heat oil in a saucepan and then add the ginger and turmeric. Cook for a few seconds.

2: Add ajwain seeds, ,green chili and curry leaves, and sauté for five seconds.

3:  Add lentils and stir. When  the lentils start roasting and get golden, add the oats and vegetables. Roast until everything turns golden, and little golden, it will take 3 to 5 minutes.

4:  Add 2 cups of water and salt. Mix well and reduce heat to low. Cook for three minutes.

5:  Add cumin seeds and yogurt, mixing it well. Cover partially and stir regularly so it doesn’t stick to the pan. Cook until tender, for 3 to 4 minutes. Serve immediately.

Note: Allergy Friendly, Vegan, Gluten-free, Dairy Free and Nut Free.