"I love how colorful this oatmeal is!" says The Mija Chronicle's Lesley Tellez. "It's got a sweet tartness from the tomatoes and a spicy, gingery kick."
1 cup old-fashioned rolled oats
2 cups water
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 tablespoons unsalted peanuts
3 tablespoons chopped onion
1/2 serrano chile, with seeds, minced
1-inch piece ginger, minced
1 pinch red chili powder
2 pinches curry leaves
1 roma tomato, diced
Salt to taste
1 small handful cilantro (or to taste), chopped
1. Combine oats and water and cook on high heat in microwave for 2 and half minutes or until cooked. Set aside.
2. Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they start to pop (about 1 to 2 minutes), add peanuts, onion, serrano, ginger, chili powder, and curry leaves. Stir and cook about 3 minutes, until peanuts are lightly toasted and spices are aromatic. Add tomato and salt to taste. Pour in oatmeal and cook another 1 to 2 minutes, until heated. Stir in cilantro and serve.