Start by soaking the chana dal in water for about 10 minutes. This step helps soften the lentils, making them easier to cook and bite into. While the dal is soaking, chop all the vegetables you'll be using for the upma.

Next, turn on the Instant Pot and set it to Sauté mode. Once hot, add vegan ghee (or oil) to the pot. When the ghee melts, add mustard seeds and allow them to crackle. Then add the cumin seeds, gluten-free asafoetida (hing), urad dal, and the drained chana dal. Sauté for 10–15 seconds, or until the lentils start turning golden and aromatic.

Now, stir in the chopped ginger, cashews, fresh curry leaves, and minced green chillies. Let them sauté for a few seconds to release their flavors.

Add the chopped onions and cook until they turn translucent. If needed, add a few splashes of water to prevent the onions or lentils from sticking to the bottom of the Instant Pot.

Add the chopped tomatoes to the sautéed onions and cook for about 30 seconds, just until they soften slightly.

Next, add the chopped vegetables (carrots, beans, peas, etc.), along with turmeric powder and red chili powder. Sauté for 1–2 minutes, allowing the veggies to begin cooking and the spices to bloom. Chef tip - Add a teaspoon of Pav Bhaji Masala to give this upma with oats a whole new flavor.

Mix everything well, then add salt, oats, and water or vegetable broth. There's no need to soak the oats beforehand—they will cook perfectly in the Instant Pot.

Turn off Sauté mode, close the lid, and press the Manual or Pressure Cook button. Set it to High Pressure for 5 minutes. Once the cooking cycle is complete, let the pressure release naturally. Open the lid—your oatmeal upma may look slightly watery at first, but give it a few minutes to rest, and it will thicken beautifully to the perfect consistency.