Start the instant pot in sauté mode and heat it. Add ghee/oil, then add cumin seeds and let them sizzle.
Now add the green chili, onion, ginger and garlic. Sauté for 2-3 minutes until onion are translucent.
Add tomato and spices. Mix well.
Add the mixed vegetables, oats and water. Mix well. If anything is stuck to the bottom of the pot, deglaze it. Press Cancel and close the lid with vent in sealing position.
Change the instant pot setting to pressure cook (manual) mode for 8 minutes at high pressure.
When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
Open the lid and add the lime juice. Mix well.
Garnish with cilantro leaves and enjoy with a dollop of yogurt.
To make this recipe on stovetop, I recommend to use rolled oats. For every cup of rolled oats, add 2 cups of water.
Follow the above steps for cooking the masala oats on the stovetop in a large pan. But, after adding the oats and water, cook them covered for 10-15 minutes on medium-low heat or till they have cooked completely and reached the desired consistency.
Quick cooking steel-cut oats: If you have quick cooking oats, then you can reduce the pressure cooking time to 5 minutes. Variations:
Oats Upma - To make this more like Upma, add curry leaves and mustard seeds along with cumin seeds at the start.
Adding nuts - Cashews are a great addition to these savory masala oats. You can add cashews along with the cumin seeds, so they are sautéed in oil before being cooked. If you have roasted cashews or other nuts, you can add them at the end as garnish.
Lunch or Dinner: This savory oatmeal is great even for lunch or dinner!