Step 1: Dry Roast Oats

Take a pan and dry roast 1 cup of oats until lightly golden and fragrant. Stir continuously to prevent burning.

Step 2: Combine Oats and Curd

Transfer the roasted oats into a mixing bowl. Add 1 cup of whisked curd to the oats.

Step 3: Soak Oats

Mix the oats and curd well. Let the mixture soak for 1 to 2 hours in the refrigerator to allow the oats to soften.

Step 4: Add Vegetables

Once the oats have softened, add 1 finely chopped onion and 1 finely chopped cucumber to the bowl.

Step 5: Mix Vegetables

Give the oats, curd, and vegetables a nice mix, ensuring all ingredients are well combined.

Step 6: Prepare Tempering (Tadka)

Take a separate tadka pan and add 2 tablespoons of mustard oil. Heat the oil over medium heat.

Step 7: Add Spices and Curry Leaves

Once the oil is hot, add 2 teaspoons of mustard seeds and 8-10 curry leaves. Let them crackle for about 1-2 minutes.

Step 8: Roast Peanuts

Add 2 tablespoons of peanuts to the tadka pan and roast them for approximately 2-3 minutes, stirring continuously until they are lightly browned.

Step 9: Season Tempering

Add salt to taste and 1/4 teaspoon of asafoetida (optional) to the tempering. Mix well.

Step 10: Combine Tempering and Lemon Juice

Pour the prepared tempering over the Dahi Oats mixture. Squeeze the juice of 1 lemon over the mixture.

Step 11: Final Mix and Serve

Mix all the ingredients thoroughly until everything is well combined. Your refreshing Dahi Oats are now ready to be enjoyed, especially chilled in hot weather.

• For best results, ensure oats are soaked for at least 1-2 hours in the refrigerator to soften.

• Adjust salt and asafoetida according to your taste preferences.

• Add other finely chopped vegetables like carrots or bell peppers for more nutrition and crunch.

• Garnish with fresh coriander leaves for added flavor and color.