Oats pongal-How to make-Step by step photos

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 oats

Dry roast moong dal

Heat 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.

Add 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 heat

Add seasoned ingredietns to oats mixture mix well

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