Oats are a nutritional powerhouse and comforting to boot. They contain beta glucans, a type of prebiotic fiber that can nourish our gut microbiome and support our immune system. They may also help lower LDL cholesterol and prevent cardiovascular disease. We take them in a savory, spiced direction here with our tadka spice blend and turmeric. These spices have potent anti-inflammatory effects and can also serve to improve the diversity of our gut microbiome, further supporting immune health. And they are so flavor packed, which is a double win! Serve them topped with braised greens and a fried egg finished with a tadka-infused oil drizzle and some pumpkin seeds or pickled onions for crunch.
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.
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.
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.
Fry one egg in 1 tablespoon of oil on medium heat until the yolk is done to your liking.
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.
