Oats Pongal Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Quick cooking oats - 1/2 cup (I used quaker)
Moong Dal - 1/4 cup
Cashews - 5 broken
Water - 3/4 - 1 cup
Ghee - 1 tsp
Salt - to taste
To temper:
Oil - 1 tspPepper - 1/2 tsp (whole or crushed roughly)
Curry Leaves - few
Green Chillies - 1
Ginger - 1/2 tsp chopped finely
Hing - 1/8 tsp
Method:
- Pressure cook moong dal along with 3/4 cup of water for 4-5 whistles or until mushy. Ghee fry the cashews until golden brown and keep it ready.Mash it well with a laddle, set aside. In a pan heat oil - add the items under 'to temper' let it splutter.
- Then add water and let it boil, add oats and mashed dal together, mix well and let it cook for 2-3 mins.
- Once oats is cooked and it reaches a semi thick consistency, add the cashews, give a quick stir and switch off.
My Notes:
- Adjust water according to the consistency you like your pongal to be.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look :)
- If you dont like whole pepper corns then crush it coarsely.
