Its a personal preference, I like to make the Oats Pongal a bit more creamy (read liquid-y) by adding more liquid during the cooking process. Just add 1/2 cup of water in addition to the mentioned quantity of water in the recipe. Throw in some mixed vegetables and you have a one pot meal. I enjoy Oats Pongal when dunked in rasam or sambar rather than a chutney as a side. Its super comforting. 🙂
Yellow Moong dal - 1/2 cup, dry roast for 5 mts and cook till soft
Spinach - 1 cup, finely chopped (optional)
Cashew nuts - 4-5, break into pieces
Ginger - 1 tsp, grated
Green chilies - 2, slit
Salt to taste
Water - 1 1/2 cups
Cumin seeds - 1/2 tsp. lightly crushed
Black peppercorns - 1 tsp, lightly crushed
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig
Ghee - 3 tsps (or oil)
Method for making Oats Pongal
Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.
Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
Add the cooked dal and mix. Place lid and cook for another 3 minutes.
Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.
Spinach is optional.
You can add mixed vegetables of your choice for a one pot meal.
By Sailu Published:
Oats Pongal, a South Indian style healthy breakfast recipe with oats for your kids lunck box. Learn how to make a quick, tasty and nutritious oats recipe.
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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