Ingredients

The following ingredients have 4 Servings
  • 1 cup Rolled oats (Quick-cooking variety)
  • ½ cup Split moong dal (With skin)
  • 2 tsp Peppercorns/milagu
  • 2 tsp Cumin seeds/jeeragam
  • 1 tbsp. Olive Oil
  • ¼ tsp Asafetida
  • few Curry leaves
  • 1 tsp Ginger (Grated)
  • ½ tsp Turmeric powder
  • to taste Salt

Instruction

  • In a pan dry roast the oats for 4-5 minutes until aromatic. Keep it aside.
  • In the same pan roast the moong dal for few minutes until it starts to change color.
  • Wash well and cook in adequate water until it is soft and mushy.
  • In a spice grinder, coarsely grind 1 ½ tsp of pepper and 1 ½ tsp of cumin and keep it aside.
  • In a wide pan, add the oil and heat it. Season with the remaining pepper, cumin, asafetida, curry leaves and ginger. Fry them well. Now add the ground pepper-cumin powder and fry for a minute.
  • Heat about 2 cups of water to the pan and let it come to a boil. Add the turmeric powder and salt required to the dish.
  • Add the cooked moong dal and the oats to the boiling water and mix well.
  • Simmer and cover with a lid. Let the Oats Pongal cook for about 5 minutes.
  • At the end of 5 minutes, you will notice that the oats has cooked. If not cook for 2 more minutes. Adjust the consistency of the pongal to your liking. I like my Oats Pongal a little bit on the runny side and hence I end up adding half a cup more water.
  • Serve the Oats Pongal hot with gothsu or sambhar!