Go Back
CuminPeppers

Healthy breakfast recipe | oats pongal recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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:
  1. Firstly, take ¼ cup of moong dal rinsed, in a pressure cooker
    add 1 cup of water
    and 1/2 tsp of oil
  2. Pressure cook it for 5 whistles in medium flame.
  3. After pressure got released naturally, open the lid and keep the cooked dal aside for later use.
For making oats pongal:
  1. Take 1 cup of rolled oats in a pan, dry roast it for 2 minutes or until we get aroma
  2. then immediately transfer the oats into other bowl and keep aside
  3. In the pan, heat 2 cups of water, add 1/4 tsp of water and 1/4 tsp of turmeric powder
  4. When the water boils, add the roasted oats and mix well, cook in medium temperature
  5. once the mixture getting thick, add cooked dal and mix well, add 3/4 tsp of salt (or required salt)
  6. Mix well, when it reaches thick consistency for pongal we can turn off the flame and keep it aside
for seasoning / tadka:
  1. Heat 2 tbsp of ghee in a tadka pan, splutter 1/4 tsp of mustrard seeds and cumin
  2. then add 1/2 tsp of urad dal and 6 cashews and fry until golden brown color.
  3. Next add 2 tsp of grated ginger and 1 green chilly finely chopped, saute
  4. Turn off the flame, add a pinch of asafoetida and curry leaves
  5. pour this mixture over the pongal
  6. Add 1/2 tsp of coarsely crushed black pepper and mix all together well
    serve with chutney or sambar or with both.