Ingredients:

For soaking overnight:

• Oats: 2 tbsp
• Curd (yogurt): 4 tbsp
• Water: 2 tbsp

For chia seeds:

• Chia seeds: 1/2 tbsp
• Water: 1/4 cup

For the mix-ins:

• Cucumber: 1 small, finely chopped
• Carrot: 1 medium, grated
• Green chilli: 1, finely chopped (adjust to taste)
• Coriander leaves: a handful, chopped
• Pomegranate seeds: 2 tbsp
• Salt: 1 tsp (adjust to taste)

For tempering:

• Oil: 1 tsp
• Heeng (asafoetida): a pinch
• Mustard seeds: 1/2 tsp
• Urad dal: 1/2 tsp
• Dried red chilies: 1-2, broken into pieces
• Peanuts: 2 tbsp
• Curry leaves: 8-10 leaves

Method:

Soak the Oats and Chia Seeds Overnight:

• In a bowl, mix the oats, curd, and Cover and refrigerate overnight
• In a separate small bowl, soak the chia seeds in 1/4 cup of Cover and refrigerate overnight

Preparing the Tempering:

• Heat oil in a small pan over medium heat
• Add the heeng and mustard Let the mustard seeds crackle
• Add the urad dal and Fry until they turn golden brown
• Add the dried red chilies and curry Sauté for a few seconds until the curry leaves are crisp
• Remove from heat and let it cool slightly

Assembling the Curd Poha:

• In the morning, take the soaked oats and chia seeds out of the refrigerator
• In a large mixing bowl, combine the soaked oats, chia seeds, chopped cucumber, grated carrot, chopped green chilli, chopped coriander leaves, pomegranate seeds, and salt
• Mix well to combine all the ingredients

Adding the Tempering:

• Pour the prepared tempering over the mixed oats and vegetable  Mix well to distribute the tempering evenly

Serving:

• Garnish with a few more pomegranate seeds and coriander leaves if desired
• Serve immediately or keep it refrigerated for a few hours for a chilled version.