Ingredients

For blooming
2 tablespoons – ghee or coconut oil if dairy intolerant
1 teaspoon – cumin seeds
1 teaspoon – fennel seeds
1 teaspoon – mustard seeds
2 teaspoon – cashews
2 teaspoon – raisins
1 teaspoon – flax seeds
10 leaves – curry leaves
2 pieces – of green chilies ( optional)
1/2 teaspoon – turmeric

1 cup – red onion, finely chopped
2 teaspoons – ginger, shredded
½ cup – carrots, finely chopped
½ cup – green beans, finely chopped)
2 cups – oat or poha (rinse one time in the water)
To taste – pink Himalayan salt
4 teaspoons – lime juice

For garnish
2 teaspoons – cilantro, finely chopped

Directions

• Wash the oats to start with. Use a strainer and wash it under running water. Keep the strainer aside. Take a chopping board and chop coriander leaves and onions.
• Prepare for blooming, heat a medium size pan, and add oil. To the hot oil, add cumin seeds, turmeric powder, onions, green chilies, fennel seeds, and curry leaves. Saute until the onions turn transparent.
• Add the nuts Next, mix in raisins, and cashews. Saute for 1-2 minutes. Then add carrots and beans, and let it cook until 3-4 minutes, on medium heat until it gets tender.
• Now add poha and saute for just a few minutes until the pressed rice gets well coated with the spices. Add lime juice and mix again.
• Garnish with cilantro and serve hot