- Heat a pan. Add moong dal and dry roast the dal till light brown. Take the roasted dal in a vessel. Add a pinch of turmeric and pressure cook the dal for about 4 whistles. Once the dal is cooked, mash it well and set aside. Heat a pan. Add oats and dry roast the oats for about 2 mins Heat ghee in a pan. Add cashews and fry till golden brown. Set this cashews aside In the same pan, add peppercorns and fry till it starts to sputter. Add cumin seeds and allow it to sputter Next, add asafoetida, curry leaves pepper powder and give a good mix. Add 2 cups of water to the pan. Add the necessary salt to the water. Bring it to boil Add Oats and cooked moong dal to the boiling water. Keep the flame in medium. Cover and cook till the oats are completely cooked Once the oats is completely cooked, add roasted cashews and give a mix. Also add ghee and grated ginger. Give a good mix. Serve the delicious Oats Pongal with Coconut Chutney.
Oats ven pongal
#myrecipe
By Shaalini Shaalu
Mar, 15th
551
Servings
4 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Oats
- Moong dal
- Water
- Salt
- Ghee
- Ginger
- Turmeric
- Pepper powder
- Cashew
- Cumin
- Hing
- Curry leaves
