1. Heat ghee in a pan. Add pinch of asafoetida. Allow to sizzle. Add cumin seeds and ginger and sauté for 10–15 seconds.
2. Sauté the kale, carrots, corn, and peas for 2–3 minutes. Add oats, turmeric powder, cumin seed powder, and coriander seed powder. Give it a quick stir.
3. Add water, cover the pan and cook for 5 minutes. Any excess water will be quickly absorbed.
4. Serve warm, and enjoy.
Recipe developed by Sapna Punjabi-Gupta.