Oats Pongal

Introduce

Chef :

Bethica Das

Oats Pongal

#mealplanchallenge - A perfect healthy breakfast to start your day with some oats pongal. I gave a slight twist to the original recipe by adding oats instead of rice for a healthier version. It tastes best with any pickle or some gunpowder sprinkled over it. It also goes well with coconut chutney and sambar.

Ingredient

1/2 cup

oats, dry roasted

1/2 cup

moong dal (split green gram), dry roasted

2-3 tbsp.

oil

1-2

whole dry red chilies, broken

1 tsp

mustard seeds

1 tsp

urad dal

1 tbsp.

chana dal

1 sprig

curry leaves

1 tsp.

grated ginger

1/2 tsp.

whole peppercorns

10-15

cashew nuts

to taste

salt

2 tbsp

ghee

Cooking instructions

* Step 1

Soak the dal for 2-3 hours. Pressure cook the dal and oats in 3 cups water for 10 minutes on a low flame after the first whistle. It should be soft and mushy.

* Step 2

Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, chana dal, curry leaves, ginger, peppercorns and cashew nuts.

* Step 3

Saute for a few seconds till the dals and the cashew nuts changes colour. Pour this tempering over the cooked oats-dal mix along with salt. Give it a stir.

* Step 4

While serving, drizzle some ghee over it and garnish with the roasted cashew nuts. Serve with coconut chutney and sambar. It also goes well with pickle and a sprinkle of some gunpowder.

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