15 May 2014

Oats Pongal Recipe

My husband and me love oats and like to include it in our daily meal. We usually make it as a porridge, which is easy and simple to make but I decided to make it more flavorful and try out some breakfast recipes with it. I have tried oats idli and loved it and decided to make some oats pongal this time.



This turned out, extremely flavorful and yum! You can't tell that this was made with oats! It tasted just as good as the regular ven pongal except this has to be eaten hot and served immediately.
Check out the other pongal recipes.
OATS PONGAL
 Prep time - 10 mins | Cooking time - 15 mins |Serves - 3 

Ingredients
  • Oats - 2 cups
  • Moong dal - 1/2 cup
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli - 1 or 2
  • Ghee / Oil - 2 tbsp
  • Salt - to taste
  • Ginger - 1/2 tsp (chopped finely)
  • Hing - a pinch
  • Curry leaves - few
  • Cashew - 8 to 10 (optional - I did not add)
  • Water - 5 cups (adjust as required)
  • Cumin powder - 1 tsp
  • Pepper powder - 1 tsp

Method
1. Dry roast the oats for 3 minutes until a nice aroma arises. Remove and let it cool.
2. In the same pan, dry roast the moong dal for 3 minutes until a nice aroma arises. 

3. Pressure cook the moong dal with enough water (I used about 1.5 cups of water for 1/2 cup of dal) until it is well cooked. About 3 whistles. Once done, mash well and set aside.
4. Heat ghee/oil in a pan. If your using cashews, roast them lightly in ghee and remove.
5. Add the pepper corns and cumin seeds, chopped ginger, chopped green chilli, hing and curry leaves (I forgot to add the curry leaves at this stage, I added later).

6. When the cumin seeds splutter, add the 3 cups of water and when the water starts boiling, add the oats slowly mixing all the while. Cook in medium flame.
7. Make sure no lumps are formed. Keep stirring until the oats are cooked. It will take only 1 or 2 minutes for the oats to cook.

8. Then add the mashed moong dal and mix well. At this point if you feel you need to add more water, add little by little. Add the cumin powder, salt and pepper powder and mix well.
9. When the oats and moong dal are cooked well, switch off. 

 Serve hot with coconut chutney and garnish with roasted cashews.




Notes
1. You can add some vegetables like carrots, peas and potato.
2. You can add a pinch of turmeric.
3. You have to serve this hot.
4. Make sure the consistency of the pongal is slightly on the runny(watery) side since oats will thicken with time.
5. I forgot to take a picture while adding the pepper powder and cumin powder.


Until next time,
 photo New signn_zps3ubziitr.png

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7 comments:

  1. Fibre rich and excellent breakfast, i dont mind to start my day with it.

    ReplyDelete
  2. looks healthy and delicious. luv the decor on the table!

    ReplyDelete
  3. Your are creative and I love another of your creative invention; healthy without compromising on the flavors.

    ReplyDelete
  4. healthy & delicious pongal,yumm :)

    ReplyDelete
  5. I love spicy food and this is great way to make oats and have a healthy breakfast.

    ReplyDelete

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