Oat-standing Poha

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. Place the rolled oats in a colander and rinse briefly under running water. If the oats are thick, soak them only for 2 minutes. Alternatively, dry-toast them in a pan for 2 minutes for a nuttier flavour.
2. Heat oil in a pan. Add mustard seeds and let them crackle. Add curry leaves, green chillies, and sauté for 30 seconds.
3. Add onions and sauté until translucent. Stir in the bell peppers, peas, broccoli, and any other chosen vegetables. Cook until tender but still vibrant.
4. Add the turmeric powder, salt, and roasted peanuts. Mix well to ensure the spices coat the vegetables evenly.
5. Add the prepared oats to the pan. Toss everything gently together on low heat until the oats are heated through and have absorbed the flavours.
6. Sprinkle 2–3 tbsp water if needed and cover for 1–2 minutes to allow the oats to soften slightly.
7. Turn off the heat. Squeeze fresh lime juice over the dish and garnish with a generous handful of coriander.

• To maintain the "fluff-and-crunch" contrast, ensure you do not over-water the oats during the rinsing stage; they should be just damp enough to soften but dry enough to stay separate.