Oats Pongal

Name: Oats Pongal
Cuisine: Indian
Ingredients: 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; few cashew nuts to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupoats, dry roasted
1/2 cupmoong dal (split green gram), dry roasted
2-3 tbsp.oil
1-2whole dry red chilies, broken
1 tspmustard seeds
1 tspurad dal
1 tbsp.chana dal
1 sprigcurry leaves
1 tsp.grated ginger
1/2 tsp.whole peppercorns
10-15cashew nuts
to tastesalt
2 tbspghee
few cashew nuts to garnish

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Steps

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.
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.
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.
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.