Healthy breakfast recipe | oats pongal recipe, It is a good fiber-rich breakfast recipe, and also, high in protein. Everyone likes kara pongal for breakfast, Kara pongal is usually made with raw rice and moong dal, In this recipe, oats will be the main ingredients instead of rice. As a side dish, we can use the side dishes we normally use for Ven Pongal like sambar, coconut chutney, or brinjal ghostu. Let us see how to make it

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Healthy breakfast recipe | oats pongal recipe

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

For cooking Moong dal:

¼ cup moong dal
¾ cup water
½ tsp oil/ ghee

For making oats pongal:

1 cup rolled oats
1½ cup water
¼ + ¾ tsp salt
¼ tsp turmeric powder
½ tsp coarsely crushed pepper

for seasoning / tadka:

2 tbsp ghee
½ tsp cumin
2 tsp finely chopped ginger
few curry leaves
pinch asafoetida
1 green chilly (finely chopped)

Method

For cooking Moong dal:

Firstly, take ¼ cup of moong dal rinsed, in a pressure cooker
add 1 cup of water
and 1/2 tsp of oil
Pressure cook it for 5 whistles in medium flame.
After pressure got released naturally, open the lid and keep the cooked dal aside for later use.

For making oats pongal:

Take 1 cup of rolled oats in a pan, dry roast it for 2 minutes or until we get aroma
then immediately transfer the oats into other bowl and keep aside
In the pan, heat 2 cups of water, add 1/4 tsp of water and 1/4 tsp of turmeric powder
When the water boils, add the roasted oats and mix well, cook in medium temperature
once the mixture getting thick, add cooked dal and mix well, add 3/4 tsp of salt (or required salt)
Mix well, when it reaches thick consistency for pongal we can turn off the flame and keep it aside

for seasoning / tadka:

Heat 2 tbsp of ghee in a tadka pan, splutter 1/4 tsp of mustrard seeds and cumin
then add 1/2 tsp of urad dal and 6 cashews and fry until golden brown color.
Next add 2 tsp of grated ginger and 1 green chilly finely chopped, saute
Turn off the flame, add a pinch of asafoetida and curry leaves
pour this mixture over the pongal
Add 1/2 tsp of coarsely crushed black pepper and mix all together well
serve with chutney or sambar or with both.