Savory Tadka Oats

Author

Kanchan Koya

Ingredients

• 3 Tbsp oil
• 1.5 tsp Tadka blend
• 1 c old-fashioned rolled oats
• ½ tsp turmeric
• Salt
• Pepper
• ½ c coconut milk
• 2 cloves garlic, minced
• 3 c chopped kale
• 1 tsp lemon juice
• 1 egg
• 1 tsp freshly chopped cilantro
• ½ tsp pumpkin seeds and/or 1 Tbsp sliced pickled onions

Directions

1. Heat ¾ tablespoon of oil in a pot on medium-high heat until it shimmers. Add 1 teaspoon Tadka spice blend and allow the spices to pop and sizzle for about 30 seconds. Add the oats and sauté to combine with the spiced oil and cook for a minute, toasting lightly. Add 2 cups of water and the turmeric and stir to combine. Bring to a gentle simmer, cover, and cook for 5 minutes. 
2. While the oats are cooking, heat ½ tablespoon of oil in a pot on medium heat. Add the garlic and allow it to become fragrant for 1-2 minute,s then add the kale, salt, pepper, and sautée for 1-2 minutes. Add a splash of water, cover and cook on medium low for 5 minutes stirring occasionally, until softened. Stir in the lemon juice and adjust the salt to taste.
3. Uncover the oats. They should have started to thicken and become creamy. Add the coconut milk and stir to combine. Simmer without the lid for 3-5 minutes until the coconut milk is heated through and the mixture is creamy. Adjust the salt and pepper to taste. 
4. Fry one egg in 1 tablespoon of oil on medium heat until the yolk is done to your liking. 
5. Assemble your savory tadka oats. Ladle the oats into a bowl. Top with the braised kale and the fried egg. Heat the remaining oil on medium-high heat and add the rest of the tadka blend. Once it sizzles and becomes aromatic for about 30 seconds, drizzle it over your bowl. Finish with cilantro, pumpkin seeds and/or pickled onions if using and dig in.