Oats pohe

This is a modified (read healthier) version of traditional Sunday morning breakfast item cooked in practically every house in Maharashtra. As a default "Pohe" is the term used for flattened rice. Here I am calling it "oats pohe" since I am using quick oats. Its much healthier than plain rice pohe... you know the "good carbs" which fills you faster and keeps you full longer. So here it comes... 

Oats Pohe

Ingredients:
Organic quick oats : 1 cup
Rice pohe : 1/3 cup
Onion : 1 cup diced
Peanuts : 1 handful (halved)
Green peas : 1/2 cup
Green chillies : 2-3 chopped
Cilantro (Coriander): 2 tbsp chopped
Oil : 1 tbsp
Salt to taste

For tempering: Mustard seeds, cumin seeds, asafoetida (hing),  turmeric

Method:
Heat oil in a saucepan. Once oil is hot, add mustard seeds. Add hing and cumin seeds once mustard seeds stop spluttering. Then add chillies, onions and turmeric. Add salt to taste and saute till onions are translucent.
Meanwhile mix dry oats and rice pohe in a mesh bowl and wash down under water. Leave to drain.
Once onions are done, add oats and rice pohe to the saucepan and mix with onions. Add peanuts and green peas and cover and cook for 5 minutes.
Garnish with chopped coriander.

Notes:
Take care that oats and rice pohe mixture is well drained. If it contains excess water, pohe can get soggy.