Oats pongal-How to make-Step by step photos


Oats pongal By


Cuisine Style: Tamil Nadu, India | Cooking Time: 10 minutes | To Serve: 4 | Type: Breakfast, dinner, Weight loss & Easy diabetic recipes | Take with: Chutney, sambar or pickle

Ingredients

  • Oats– 2 cups
  • Moong dal- ½ cup
  • Cashew nuts - 8
  • Cumin seeds – 1 tbsp
  • Peppercorn – 1 tbsp
  • Crushed black pepper – 1 tbsp [freshly ground]
  • Ginger – 1 inch [chopped, mashed]
  • Green chilli – 1 [finely chopped]
  • Curry leaves – 1 spring
  • Ghee – 4 tbsp
  • Salt to taste
  • Water – 3 ½ cups

Preparation

  • Dry roast oats and yellow moong dal.
  • Heat pan, add 3 ½ cups of water and 1 tbsp ghee. Then add moong dal cook till soft.
  • Then add roasted oats mix well, cover it & leave it for 1 min on low flame.
  • For seasoning:- Heat ghee in a pan, add cumin seeds, pepper corns, green chilli, ginger, cashew nuts and curry leaves sauté gently then cut off heat.
  • Add seasoned ingredients to the cooked oats mixture then add salt mix well. Then cut off heat.
  • Finally add crushed peppercorns & ghee mix well. Serve hot with coconut chutney or sambar.

How to make Oats pongal-Stepwise pictures

Dry roast oatsDry roast oats

Dry roast moong dalDry roast moong dal

Heat water in a pan, add moong dal& cook wellHeat water in a pan, add moong dal& cook well

Then add oats and salt mix well in low flame then cover lid cook for a min.Then add oats and salt mix well in low flame then cover lid cook for a min.

Add crushed black peppercorns and ghee mix wellAdd crushed black peppercorns and ghee mix well

Heat ghee in a pan, add seasoning ingredients, cumin, peppercorns, green chilli, ginger, cashew nuts, curry leaves saute & cut off heatHeat ghee in a pan, add seasoning ingredients, cumin, peppercorns, green chilli,  ginger, cashew nuts, curry leaves

Add seasoned ingredietns to oats mixture mix wellAdd seasoned ingredietns to oats mixture mix well

Spicy oats pongal is ready - Serve hot with coconut chutney or pickleSpicy oats pongal is ready serve hot with coconut chutney or pickle


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