Time: 30 minutes
2 tablespoons peanut oil or butter
1 1/2 cups steel-cut oats (not rolled), rinsed and drained
1 tablespoon minced or grated ginger
1 tablespoon mustard seeds (brown or black are both fine)
3 cardamom pods
1 or 2 dried red chilies, like Thai (optional)
Salt and freshly ground black pepper
1/2 cup grated dried unsweetened coconut
1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination.
1. Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
2. Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
3. Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.
Yield: 4 servings.
