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OATS PONGAL RECIPE

OATS PONGAL / OATS VEN PONGAL

Oats contains a good source of protein, vitamins, minerals, iron, complex carbohydrates and antioxidants. Fiber and other nutrients found in oats may help lower cholesterol, reduce high blood pressure and also reduces the risk of certain type of cancers.

INGREDIENTS

  • Oats – ½ cup [ I have used quaker ]
  • Moong dal – ¼ cup
  • Ghee – 1 or 2  tbsp or as needed
  • Cashew – few
  • Black pepper – ½ tsp
  • Jeera – ½ tsp
  • Grated ginger – ½ tsp
  • Green chilli – 1
  • Asafoetida – a pinch
  • Curry leaves – few
  • Water – 1 ½ to 2 cup depending on the consistency you want .

PREPARATION

Heat a cooker with 1 tsp ghee and add the moong dal.

Roast it for 3 to 4 mins on low flame till aromatic , colour should not change .

Add ¾ cup water + a pinch of salt and mix well .

 Pressure cook upto 3 whistles on medium flame .

Once done allow to cool. Open and mash the dal and keep it aside .

METHOD

Heat a pan with ghee.add the cashews , fry till golden and remove it .

Now add jeera + pepper + asafoetida and let them crackle .

Add ginger + curry leaves + green chilli and stir fry for few second .

Add  1 ½ or 1 ¾ cup water + salt and bring to boil.

Add the oats and mix well. Cook for 4 to 5 mins.

Add the dal and mix well .

Cook until you get a porridge  or desired consistency.

The Pongal thickens on cooling .

Garnish with cashew nut and serve hot with sambar or chutney.

While serving , you can top it with more ghee.

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