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Masala Oats: It's what's for Breakfast... and maybe Dinner







Why do we generally think sweet when it comes to Oatmeal? I suppose all fingers point to the way we have been conditioned. Every hotel’s standard buffet line up has the soup tureen with Oatmeal positioned near the berries, granola and brown sugar. It’s how this is done all across the country. Many American chef friends have thought it weird to go a savory direction when it comes to Oatmeal. I say that needs to change. We need to be coming up with more fun ways to get Oatmeal, that magic whole grain into our bodies.


Being Indian, I love my savory breakfasts. Happy Memories are made of Masala upma with chutney, Poha mixed with potatoes, carrots, beans and crunchy peanuts. These hearty breakfasts that kept me satiated all the way to lunchtime when I was a kid. So connecting the dots, I asked myself, what if we took the Upma approach towards Oatmeal? That’s how this recipe came together. It wasn't that much of a stretch. I followed the exact same process I would use for Tomato Upma, and swapped out the Semolina for Steel Cut Oats. The results were most pleasing.

I found some really nice Zucchini at Monterey Market in Berkeley, and wanted to incorporate that into the Oats. Normally I’d chop up the Zucchini and add it to the Oats itself, but I felt that would ruin it. So instead, I chose to let it marinate simply with salt, pepper and freshly squeezed Meyer Lemon. This way, I was able to preserve the freshness and the crunch of the Zucchini, keeping it in contrast to the creamy texture of the savory Oatmeal.

The choice of oil or fat used as a cooking medium makes all the difference. It all begins here. What you choose makes a difference. This is the opportunity to incorporate a layer of flavor to your grain. Mustard oil is used in this recipe, my preference with northern Indian style of cooking. Ghee would also be great. So would a combination of the two. You could use standard flavor free vegetable oil as well, but why would you?

The spices that flavor the oil are mustard, cumin, red chilies and asafoetida. These are supported by chopped serranos, ginger root. The rough chop on these give them the chance to caramelize nicely in the spiced oil. I chose to add the Oatmeal to the onions and let them fry together for a little bit to let the flavor deepen in both. It gave the dish a slightly toasted edge. A sweet dash of sweet brinjal pickle was added to counter the overall heat.I also went with a dollop of greek yogurt, to add some creaminess to the texture mix.

As I plopped down on the couch to catch up on my watchlist, I realized why I was so happy with the way this turned out. This format and combination fits perfectly in a bowl. The textures balance each other out so nicely. What a great way to get my veggies! The Zucchini is crisp, with a slightly pickled feel to it. Perfect on a bed of creamy savory oats, a hint of sweetness from the pickle, yogurt holding it all together.

Technically this is breakfast, as this dish has evolved from a traditional breakfast recipe, using a grain that is usually associated with the first meal of the day. But this was so hearty, I could totally see this working out as dinner.


RECIPE: MASALA OATS


Mustard Oil - 1 tablespoon


Mustard seeds - ½ teaspoon

Cumin seeds - ½ teaspoon

Red Chillies - 1 each broken into small pieces

Asafoetida - ⅛ teaspoon


Ginger - 1 teaspoon - finely diced

Serrano peppers - ½ teaspoon - finely diced


Onions - ½ cup - finely diced

Turmeric powder - ¼ teaspoon

Steel cut oats - 1 cup


Roma Tomato - ¾ cup roughly chopped (Yield from 1 tomato, roughly)

Water - 2 cups

Salt - ½ teaspoon - or however much works for you


Cilantro - 1 tablespoon finely chopped


Zucchini - 1 each - sliced into 1/8 inch thick quarter moons

Salt, pepper, lemon juice 



EQUIPMENT: 6 to 8 quart stock pot with tight fitting lid.

  • Heat oil, add spices in the order they are listed - saute 30 seconds
  • Add ginger and chilies - saute till the raw smell are gone
  • Add onions, turmeric powder, oatmeal saute for 3 to 5 minutes
  • Add diced tomatoes - saute briskly till they start to break down, smash around a bit
  • Add two cups of water - bring to a boil, then reduce to simmer
  • Cook partially covered for 12 to 15 minutes


NOTE: Keep an eye on the oatmeal while you go on to gather the rest of the meal together. Stir it occasionally and splash more water if needed.There is a good chance sticking and scorching can happen if left unattended.


NOTE: Add salt at this stage only after the oatmeal is cooked and all the gooey goodness is coaxed out. If you add salt before the oatmeal is cooked, that gooey goodness stays trapped within the kernel.


Garnish with chopped cilantro, serve with Lightly pickled sliced Zucchini or any fresh vegetable of your choice, Sweet Brinjal pickle or any sweet pickle of your choice and a generous dollop of Greek Yogurt.








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