To prepare these bowls of oats for dinner, start by lightly toast the oats in a frying pan for about 4 minutes, on a medium flame until fragrant. Remove into a dish and keep aside.
In the same pan, heat 2 tsp coconut oil and add all the tempering ingredients – mustard seeds, urad dal, chillies, ginger and curry leaves. Fry for 1-2 minutes on medium flame until urad dal turns golden brown.
To this, add all the vegetables except tomatoes and stir on high flame for 2-3 minutes. Add tomatoes, 1/2 tsp salt and fry for another minute or so.
Pour in 3 cups water with remaining 1/2 tsp salt and bring this to a boil. Once the water is boiling, reduce flame and simmer for 3-4 minutes until vegetables are nearly cooked.
At this point, add the toasted oats, give it a stir to break any lumps, keep the flame on medium to low and cover it with the lid.
Let this cook for 5 minutes until the oats is cooked and creamy. Divide between two bowls.
In a small pan, heat 1/2 tsp coconut oil and pan fry the cubes of paneer or tofu until golden on all aside. Remove and divide between the two bowls of oats.
Sprinkle the seeds over the prepared oats. Serve hot.
Instead of the toppings, serve with a cup of yogurt to make a complete meal.
These bowls of oats for dinner are best eaten hot. They don’t taste good cold.
You can get this ready even faster if you use one and half cups of frozen chopped mixed vegetables instead of the ones mentioned.