Breakfast Options
Savoury Curd Oats Bowl
Dahi oats: overnight-style oats but savoury and Indian, soaked in curd with a mustard-and-curry-leaf tempering. Cool, filling, no cooking in the morning.
340
kcal
17g
protein
44g
carbs
10g
fat
Per serving · makes 1 · 10 minutes
Ingredients
- •Half a cup rolled oats
- •One cup thick curd
- •A quarter cup milk
- •Half a grated carrot and a little grated cucumber
- •1 tsp oil
- •Half tsp mustard seeds
- •A few curry leaves
- •1 green chilli, chopped
- •Salt, and coriander to finish
Method
- 1.Mix the oats, curd and milk in a bowl and leave in the fridge overnight, or at least 30 minutes, until the oats soften.
- 2.Stir in the grated carrot, cucumber and salt.
- 3.Heat the oil, pop the mustard seeds, add the curry leaves and chilli, and pour the tempering over the bowl.
- 4.Finish with coriander and eat cold.
Coach’s note
This is the overnight oats for people who do not want sweet breakfast. Make two jars at once; it sits perfectly for a couple of days.
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