This savoury oatmeal is a fun twist on the classic upma porridge, an Indian breakfast favourite.
It combines spicy curry and coconut milk with fresh mango and toasted cashews.
Sizzle mustard seeds with oil in a pot, add the dal and cook for 1 minute.
Tip in the coconut drink, water, oats, curry powder, and simmer for 10 minutes while stirring.
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Serve the porridge with chopped tomatoes, roasted nuts, and diced mango.