Savory Oats Hash from Vegan Richa's Indian Kitchen

Kanda poha is usually made with thick rice flakes that are reconstituted with water to make a pasta-like dish. Rice flakes are not easily available in regular grocery stores, so Vegan Richa’s Indian Kitchen author Richa Hingle started making poha with oats. In this Savory Oats Hash, old-fashioned oats are soaked and cooked just enough so they are tender but are separate grains. The recipe works as-is using thick rice flakes as well. If you have never tried oats this way, you may be surprised by how good they taste. Soak them longer if you like them cooked softer. The result will be more of a scramble than separate grains.

Savory Oats Hash

Kanda Poha

Prep: 15 minutes | Active: 15 minutes | Inactive: 10 minutes | Serves 4


  • 1 1/2 cup old-fashioned oats
  • 3 tablespoon raw peanuts or other nuts (omit to make nut-free)
  • 1 teaspoon safflower or other neutral oil
  • 1/2 teaspoon mustard seeds
  • 10 curry leaves, chopped
  • 1/8 teaspoon asafetida (omit to make gluten-free)
  • 1 hot green chile, finely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 3/4 to 1 teaspoon salt
  • 1/3 cup fresh or frozen green peas, thawed if frozen
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped cilantro, for garnish
  • 1 teaspoon lemon juice, for garnish (not optional)


  1. Wash the oats and soak in 2 cups of water for 7 to 8 minutes. (Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance.)
  2. Heat a skillet over medium heat. Add the peanuts and dry roast until they change color slightly, about 2 minutes. Remove from the skillet and set aside.
  3. In the same skillet, heat the oil over medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds start to pop, 30 seconds. Add the asafetida and chile, then stir in the onions and cook until translucent, 5 to 6 minutes.
  4. Add the salt, turmeric, cayenne, peas, and sugar and mix well. Cook for 1 minute.
  5. Drain the oats and add to the pan, then stir in the roasted nuts. Cover, reduce the heat to medium-low, and cook for 5 minutes or until the oats are tender, but not mushy like oatmeal. Stir to mix and fluff. Taste and adjust salt and spice. Cover and set aside for 2 minutes. Serve warm, garnished with cilantro and a generous drizzle of lemon juice.


Vegan Richas Indian Kitchen

Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.


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